Dairy Free,  Gluten Free

{GF} Coconut & Almond Vanilla Cake with {DF} Coconut Cream Frosting

MOIST and SOFT and MOREISH – There is NO other way to describe this Coconut and Almond Gluten Free cake. It may not be the most beautiful baked thing you have ever seen, but Shaun and I devoured the entire thing over the weekend.

It’s the kind of cake that beckons you in everytime you walk past it and its dead easy to make.

Coconut & Almond Vanilla Cake with a Creamy Dairy Free Frosting

Shaun says its the best cake he’s ever tasted, but I think he just really loves cake.

But you won’t know until you judge for yourself and let me know your thoughts.

The sponge is Gluten Free and the frosting is Dairy Free, being made of coconut cream.

Watch my Instagram story highlight under the section Baking Hacks for more on this…

 

 

What you need for the Cake:

· 170g Salted Butter
· ½ Caster Sugar
· 3 Medium eggs
· ½ cup Almond milk
· 1 teaspoon vanilla essence
· 1 ½ cups ground almonds
· ½ cup coconut flour
· 1 ½ teaspoons baking powder
· ½ teaspoon of baking soda
· ½ Salt
· 100 – 200g Flaked Almonds (depends if you want to cover the whole cake or not)

 

What you need for the Coconut Cream Icing

· 1 can coconut cream, chilled in can
· ½ cup Icing Sugar

 

Instructions for the cake:

1. Preheat your oven to 180°
2. Grease a medium sized cake pan and line the bottom with baking paper
3. Cream together the butter and sugar until light and fluffy – you can do this in a stand mixer or by hand using a whisk
4. Add the eggs (one at a time), mixing until incorporated.
5. Add almond milk and vanilla and beat until incorporated.
6. In a separate bowl, whisk together the ground almond, coconut flour, baking powder, baking soda and salt
7. Add the dry ingredients to the wet and mix thoroughly. Don’t panic. It may not look like cake batter at this point.
8. Spoon the batter into your prepared pan and bake for 35 to 40 minutes, but you will know the cake is ready as it will be golden brown and starting to pull away from the sides
10. Let the cake cool in the pan for an hour

 

Instructions for the Coconut Cream Icing

1. Chill coconut cream in the can in the fridge for an hour
2. Open the can slowly and your cream should be at the top of the can
3. Scoop the cream out of the can, whisk it in a bowl OVER an ice water bath for a minute or so
4. Then add the icing sugar and whisk for a further 2 – 3 minutes
5. Spread the cream over the cooled cake and sprinkle the flaked almonds over the cake to cover it
7. Slice and Enjoy 🙂

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