Makes 1 tall 6" cake. For a larger cake, double the recipe and bake in 9" round pans(may need to be done in 3 pans). Cake is best served on the same day it is baked.
INGREDIENTS
FOR THE FROSTING:
INSTRUCTIONS
INGREDIENTS
- 1¾ C. Gluten-free Flour Blend(must contain xanthan gum)
- 2 tsp Baking Powder
- 1 C. Coconut Milk(canned)
- 1 tsp Vanilla
- 4 egg whites, room temperature
- 7 tablespoons Coconut Oil, solid
- ⅔ C. Granulated sugar
- ¼ C. + 1 tablespoon Colorful Cake Sprinkles(preferably the long type, not the small balls)
FOR THE FROSTING:
- ½ C. Shortening
- ½ C. Margarine or dairy-free butter spread, softened
- 1 t. Vanilla Extract(clear, if possible)
- Food coloring, if desired
- 1½ lb. Powdered Sugar
- 3-4 tablespoons Coconut Milk(canned)
- Sprinkles, for topping
INSTRUCTIONS
- Preheat the oven to 325°F. Grease and flour(using GF flour blend) 2 6" round cake pans.
- Whisk flour and baking powder together in a small bowl.
- Combine ¾ C. coconut milk and vanilla in another small bowl.
- Full instructions visit @thekitchenmccabe
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