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Gluten Free Dairy Free Vanilla Cake

Gluten and Dairy Free Vanilla Cake

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Ingredients Method

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

Method
 

For the Cake
  1. Preheat your oven to 350 degrees and make sure the generously coat your pans.
  2. Melt your coconut oil for about 15 seconds and allow it to cool down to room temperature.
  3. 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.
  4. Add all of your wet ingredients and whisk them all together. I used our kitchen aid stand mixer for this.
  5. 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.
  6. 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
  1. 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.
  2. Add the vanilla, coconut milk and the confectioners sugar by a 1/2 cup at a time.
  3. Turn your stand mixer to high for 2-3 minutes until your frosting is thick and fluffy.
  4. Refrigerate until your cake has fully cooled and then assemble!