Tuesday, July 10, 2018
Ingredients
For the Cake
For the Cake
- 1 3/4 C gluten free all-purpose flour
- 3/4 tsp xanthan gum
- 2 tsp baking powder
- 1/4 tsp fine sea salt
- 2/3 C granulated sugar
- 1/4 C sprinkles
- 1 C coconut milk (from a carton), room temperature
- 1/2 C vegetable oil
- 1 tsp vanilla extract
- 4 egg whites, room temperature
- 1/2 C shortening
- 1/2 C dairy-free butter
- 3 C powdered sugar
- 1 tsp almond extract
- 2 Tbsp coconut milk
- food coloring, optional
- sprinkles, for decorating
For the cake:
- Preheat oven to 325 degrees and spray 2 6-inch cake pans with non-stick spray and line them with parchment paper cut to fit the pan.
- In the bowl of a stand mixer, sift together the gluten free flour, xanthan gum, baking powder, salt and sugar. Mix on low speed until combined. Mix in the sprinkles.
- In a 2-cup liquid measuring cup, combine the coconut milk, oil and vanilla extract. Set aside.
- In a medium bowl, use and electric hand mixer to whisk the egg whites until soft peaks form. Set aside.
- Turn the stand mixer on low and slowly pour the milk mixture into the dry ingredients. Turn the mixer to medium and mix until combined, scraping the bowl as necessary.
- Remove the bowl from the stand mixer and use a rubber spatula to gently fold half of the whipped egg whites into the batter. Repeat with the remaining egg whites until fully incorporated.
- Gently pour the batter into the two prepared pans, dividing the batter between the two evenly. Bake at 325 degrees for 33-35 minutes or until a cake tester comes out clean. Cool in the pans for 10 minutes then remove them from the pans and cool completely on a wire rack before frosting.
