Liquid Cake:

• ¼ cup coconut cream {chill can of full fat coconut milk overnight, and use just the hard white cream layer for this recipe}
• 1 tbsp vinegar {I used apple cider vinegar}
• 1 cup maple syrup
• 2 tsp pure vanilla extract
• ½ tsp pure almond extract

Dry Cake:

• 1 cup + 6 tbsp of my gluten-free flour blend {combine: ½ cup brown rice flour, ½ cup tapioca starch, 6 tbsp sweet sticky rice flour/glutinous rice flour, ½ tsp guar gum}{or, if using store-bought, I recommend using 1¼ cups Pamela's Artisan Flour Blend}
• ½ tsp baking powder
• ¼ tsp baking soda
• dash of salt

Butter Mixture:

• ½ cup non-dairy butter
• ½ cup boiling water

Frosting:

• 1 cup cashews {presoaked in hot water for at least 15 mins to soften, and strained}
• ½ cup coconut cream {chill can of full fat coconut milk overnight, and use just the hard white cream layer for this recipe}
• ¼ cup non-dairy butter of your choice, softened/room temperature
• ½ cup maple syrup {or liquid sweetener of your choice}
• 2 tsp pure vanilla extract
• ½ tsp pure almond extract
• tiny dash of salt