Gluten-Free, Dairy-Free Coconut Cake!

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When I came across this recipe from Gluten-Free Goddess, I knew I had to make it. So I put in in my Recipe Folder until Easter came along, and it turned out to be a perfect accompaniment for the holiday!

While in the past I’ve used a GF all-purpose flour mix, I’ve recently started to mix my own flours, and the result is pleasing, I must say. This recipe has more flours than I usually combine. I left out the xanthan gum (it’s so expensive!) so the texture of the cake may have been a bit more crumbly, but frankly that doesn’t bother me – it was delicious!

* Gluten-Free Coconut Cake Recipe *

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Ingredients for the Cake:

  • 1 1/2 cups tapioca starch
  • 1 cup brown rice flour
  • 1/2 cup sorghum flour
  • 1/2 cup coconut flour
  • 1 1/2 cups organic cane sugar
  • 2 teaspoons xanthan gum
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 free-range organic eggs, beaten,
  • 1/2 cup light olive oil or vegetable oil
  • 1 14-oz coconut milk (I used So Delicious Original)
  • 1 teaspoon lime juice
  • 2 teaspoons vanilla extract

DSCN6989Preheat oven to 350 degrees. Line bottom of two 9-inch round cake pans with parchment paper.

In a large bowl, whisk together the dry ingredients. Beat eggs together with wet ingredients and add into dry mix.

Beat until smooth – battery should be thick and shiny.

Divide cake mix into two cake pans and spread out evenly. Batter may appear low in cake pans, but it will rise!

Bake in preheated oven side-by-side for 30-33 minutes, or until a toothpick inserted in the center comes out clean.

DSCN6993 Cool completely on a wire rack. You may want to stick cakes in fridge for a bit before frosting.

Ingredients for the Frosting:

  • 1 cup Earth Balance or butter-substitute
  • 1 teaspoon pure coconut or vanilla extract
  • 1 pound powdered sugar
  • 1/4 cup coconut milk
  • Flaked Coconut for topping (sweetened works best, it’s less stale)

In the bowl of a mixer (I used a stand-mixer, but you could use a hand one) beat the Earth Balance and extract till combined. Add in the powdered sugar and half the coconut milk, and beat until frosting is smooth and fluffy. Once mixed, beat on high speed until desired texture (the more air you beat in, the easier it will be to spread). Add the remaining coconut milk if you need it (I didn’t).

DSCN6996 Before frosting cakes, brush off crumbs. Center the first later top-down on a cake stand. place parchment clippings underneath edges to keep plate clean. Frost the layer with about 3/4 cup of the icing with a spatula.

Trim the top of the second layer, if you like, and place on top of first layer. Scoop most of the remaining frosting on top of second layer, and begin to work it out towards the edges, beginning to move frosting down sides of the cake. Use remaining frosting to fill in side-spaces between layers.

DSCN7001  Tip: If you go for the “artistic” look of frosting instead of the perfectly-smooth fondant look, you will make life easier!

Sprinkle with coconut.

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 Enjoy!

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3 Comments (+add yours?)

  1. BückerGirl
    May 18, 2011 @ 03:17:41

    Fabulous icing! Haven’t had a chance to make the cake yet (sorghum flour?) but looking forward to it. Thanks!

    Reply

  2. cybermagnetik
    May 22, 2011 @ 13:45:54

    What a great web log. I spend hours on the net reading blogs, about tons of various subjects. I have to first of all give praise to whoever created your theme and second of all to you for writing what i can only describe as an fabulous article. I honestly believe there is a skill to writing articles that only very few posses and honestly you got it. The combining of demonstrative and upper-class content is by all odds super rare with the astronomic amount of blogs on the cyberspace.

    Reply

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