This is a homemade, gluten free take on a boxed yellow cake. Obviously is is QUITE different (and better), but it has a similar vanilla taste. It’s super yummy and can be frosted or topped with all kinds of things to make it really versatile. Berries, fresh whipped cream, whipped coconut cream, chocolate ganache, cream cheese frosting…. The list could go on.
This is the base recipe I used for the Grapefruit and Coconut Oil Cake. If you look at the recipes, the only thing I changed was subbing grapefruit juice for the milk and adding zest. Super easy! You could do that with lemon or orange, too. Yummy citrus!
Prep time: 15 minutes
Bake time: 30 minutes
4 organic eggs, separated
1/3 cup coconut oil, melted (this is my favorite brand)
1 1/2 tsp vanilla
1/2 cup milk
1 cup sugar
1 cup almond flour
1 cup oat flour
2 tsp baking powder
1/4 tsp salt
-Preheat oven to 350 and grease a 9in cake pan with coconut oil.
-Separate whites and yolks. In a stand mixer, beat egg whites, slowly adding sugar, until stiff and shiny.
-To the bowl of yolks, add oil, milk and vanilla.
-In another bowl, sift together flours, salt and baking powder.
-Add yolk mixture to flour and mix well.
-Slowly and delicately fold in egg whites to the batter. Mix until combined, but don’t over mix.
-Bake for 30 minutes until top is golden and a toothpick inserted comes out clean.