You guys know that I’ve been trying to cut back on gluten, dairy, and sugar. I had a bit of an allergy flare-up and so I had to do further testing with environmental and food. I learned I’m allergic to dairy and tomatoes. Which, sad. I was okay with the tomato at first but then I remembered I love salsa, ketchup, and pizza. Soo. I’m still working on that one. Hahaha. BUT dairy I can do.
This coconut flour vanilla cake is a game. changer. I brought it over to my parents and it was a huge hit! Everyone loved it and it’s defiantly a recipe I’m keeping on hand!
I’ve spent a lot of my adult years cutting out certain foods that I felt were causing my acne and I always felt like gluten and dairy were a couple of the culprits. So when Bob’s Red Mill reached out and said they wanted to work together I was so thrilled! I’ve been using their products for years now.
Gluten and Dairy Free Vanilla Cake
Ingredients
For the Cake
- 3/4 cup Bob's Red Mill Coconut Flour
- 1 tsp Baking Soda
- 1 tsp Himalayan Salt
- 1/4 cup Coconut Oil
- 4 Large Eggs
- 2 Large Egg Whites
- 1 tbsp Vanilla Extract
- 1.2 cup Canned Coconut Milk
For the Frosting
- 1/2 cup Vegan Butter
- 1/2 tsp Vanilla Extract
- 3 cups Confectioners Sugar – I used Wholesome Organic Brand you can use the Swerve Confectioners Sugar Replacement if you want this to be sugar free.
- 3 tbsp Canned Coconut Milk
Instructions
For the Cake
- Preheat your oven to 350 degrees and make sure the generously coat your pans.
- Melt your coconut oil for about 15 seconds and allow it to cool down to room temperature.
- In a large bowl mix together your flour, baking soda, and salt and sift it. I find that this helps the cake be a bit fluffier and softer.
- Add all of your wet ingredients and whisk them all together. I used our kitchen aid stand mixer for this.
- Slowly add your dry ingredients to your wet. I did this by the spoonful. The coconut flour will get a little lumpy but allow it to continue to mix until your batter is smooth.
- Bake 25-30 minutes. This varies so make sure around 20 minutes you just check the cake. Like I said, I did end up doubling this recipe so that I could make 3 seprate cakes. So my timing was a little different.
For the Frosting
- While your cake is baking prepare your frosting. In a stand mixer use your wisk attachement and mix your butter together until it's light and fluffy.
- Add the vanilla, coconut milk and the confectioners sugar by a 1/2 cup at a time.
- Turn your stand mixer to high for 2-3 minutes until your frosting is thick and fluffy.
- Refrigerate until your cake has fully cooled and then assemble!
I feel like I can always turn to Bob’s Red Mill for all of our baking needs and trust that we’re using a high-quality product that we can be confident in eating as well as sharing it with our friends and family who have specific food allergies. Their products have been a lifesaver lately and the Coconut Flour is definitely a staple in our household from now on!
Thank you guys for checking this recipe out! If you make it make sure you share and tag me on Instagram here!