Liquid Cake:

• ¼ cup almond milk (or another plant milk)
• 1 tbsp apple cider vinegar
• 1 cup maple syrup (or agave, coconut nectar, etc.)
• 2 tsp pure vanilla extract
• ½ tsp pure almond extract (or orange blossom water)

Dry Cake:

• ¾ cup white rice flour
• ½ cup tapioca starch
• 6 tbsp sweet sticky rice flour/glutinous rice flour
• ½ tsp guar gum
• ½ tsp baking powder
• ¼ tsp baking soda
• dash of salt

"Butter" Mixture:

• ½ cup cashew butter
• ½ cup boiling water

Frosting:

• 12 oz / 240 gr extra firm silken tofu (I used Mori-Nu)
• ½ cup coconut butter, softened
• 1 cup agave or maple syrup
• ¼ cup lemon juice
• 2 tsp pure vanilla extract
• 1 tsp almond extract (or orange blossom water)
• ½ tsp salt
• 2 cups shredded unsweetened coconut

Optional Toppings:

• Fresh blueberries, dried edible blue cornflower petals