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Gluten Free Dairy Free Vanilla Cake

Gluten and Dairy Free Vanilla Cake

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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!