Vanilla Layer Cake | Gluten Free + Paleo
When I set out to bake a cake for the Fourth of July this year, I went into it thinking, I’ll most likely need to purchase something because I’m a chef, not a BAKER, and this would be an experiment, a fun way to spend a Saturday morning.
I was pleasantly surprised that I was able to take my knowledge of cooking, combine it with my love for creativity and frankly, the simple and powerful egg, and create a beautiful layer cake that is so easy to make I have since done it three additional times, just to make sure I had it right before sharing it with you. Also, no one hates having cake around.
This cake has the perfect texture and moisture and involves very few ingredients. It’s dairy-free, gluten-free, and nut-free, too! It certainly stands on its own, but I like it with a scoop of (dairy-free) strawberry ice cream. Cake and ice cream, hooray!
You won’t believe that this cake is actually pretty good for you. It’s high in fiber (from the applesauce) and protein (from the eggs). In fact, you could probably eat it for breakfast. Not that I would know…
Tips:
Don’t overtake the bake. It’s ready when a toothpick (or knife) comes out almost clean.
Measure your flour carefully. It’s best to level it off with a butter knife
Let the cakes cool for 10 minutes before transferring them to a cooling rack
The cake will last for 5 days at room temperature or one week in the fridge
You can easily find coconut flour and tapioca flour at Whole Foods. Bob’s Red Mill has both.
I hope you enjoy, and as always, reach out with any questions!
Coconut Flour Layer Cake
Serves 8 - 12
Ingredients
Cake:
1 cup coconut flour
1 cup tapioca flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
10 eggs
1 + 1/2 cup unsweetened applesauce
2/3 cup honey
1 tablespoon of vanilla
Frosting:
1 cup of butter or ghee
2 cups of powdered sugar (sub with monk fruit or stevia for paleo)
2 tsp vanilla
Instructions
1. Preheat the oven to 350 F and line two round 10-inch cake pans with parchment paper, then spray with coconut oil or use butter to grease the paper and the sides. This ensures that everything comes out really easily.
2. Combine the dry ingredients in a bowl (coconut flour, tapioca, baking soda and powder, and salt). You can use a fork or a whisk to sift and break up any clumps.
3. Whisk the eggs in a separate bowl, and then fold in the honey and applesauce while still stirring.
4. Add vanilla to the wet ingredients and then combine them with the dry, stir or whisk until you have a batter.
5. Divide the batter evenly between both pans. Use a measuring cup to make this easier. If you only have one pan, don’t worry, just do one at a time.
6. Bake for 25 - 30 minutes, or until a toothpick comes out clean when you stick it in the center. Wait 10 minutes, and then transfer the cakes to a cooling rack while you make the frosting.
7. Combine powdered sugar, softened butter (you can even melt it all the way in the microwave, and vanilla in a large bowl and whisk with effort until your frosting starts to form.
8. Frost and decorate! Use whatever fruits you like, edible flowers, herbs, etc. Add your own personal flair.
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