Gluten-Free Vanilla Cake With Chocolate Frosting
Are you searching for a perfectly fluffy, tender, and sweet vanilla cake that’s gluten-free and healthy? Well, you’ve come to the right place. I’ve worked long and hard to perfect this recipe and I can guarantee you will love it.
This recipe works great as the base for other cake recipes too. Add 1 cup fresh, sliced strawberries for a Light Strawberry Cake, or 1/2 cup dairy-free chocolate chips for a Vanilla Chocolate Chip Cake (make sure to reduce the amount of coconut palm sugar in the recipe so it’s not too sweet), or 1-2 ripe bananas for a Sweet Banana Cake. Honestly, the recipe is fool-proof and anything goes.
Oh, and this Chocolate Frosting made with ghee (YUM!) is just the icing on the cake, literally! Now, let’s BAKE!
2/3 cup coconut flour
2/3 cup arrowroot powder
2/3 cup gluten-free oat flour
¾ cup coconut palm sugar
½ tsp baking soda
½ tsp baking powder
¼ tsp fine sea salt
5 eggs at room temperature
1/2 cup unsweetened applesauce
1/3 cup coconut oil, melted
1/4 cup unsweetened almond milk
1 1/2 tablespoon vanilla extract
1 cup Spectrum Organic non-hydrogenated palm shortening
½ cup ghee
1 cup organic coconut palm sugar
¼ cup unsweetened coco powder
Frosting Instructions – In a mixing bowl combine all of the frosting ingredients with a handheld mixer.
Cake Instructions – Preheat the oven to 325°F. Add the dry ingredients to a medium-size mixing bowl and combine. In a large mixing bowl, whisk the eggs then add the rest of the wet ingredients and mix. Slowly add the dry ingredients to the wet ingredients and combine using a spatula being careful not to overmix the batter. Pour the batter into a greased cake pan and bake, 30-35 minutes (depending on the depth of pan) or until a toothpick inserted comes out mostly clean. Allow to cool, then transfer to a plate. Cover with chocolate frosting and decorate with dairy-free chocolate chips (optional).
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