Well, since her special day kind of snuck up on us, I didn't have time to really experiment different combinations for her 1st birthday cake. So I guess you could say I kind of "jimmy-ridged" this next recipe. I literally threw in a bunch of ingredients hoping it would all work out in the end. Let's just say... I think Jimmy would be pleasantly surprised. I'm super pleased with the results too!
It's tasty, moist, gluten free, dairy free, egg free, and a low-sugar cake! And best of all, she LOVED it! (And the rest of us were loving it as well. Audrey and I kept sneaking in bites when we could...) The coconut flour gives this cake a great added flavor along with some good fiber and other nutrients.
:) Hopefully you'll enjoy it too! Let us know what you think!
Yields two 6 inch cakes (Double this recipe for two 8 or 9 inch rounds)
- 1 cup + 6 Tbsp Brown Rice Flour
- 2 Tbsp Coconut Flour
- 1 & 1/2 tsp Baking Powder
- 1/4 tsp sea salt
- 6 Tbsp Coconut Oil
- 1/4 cup Olive Oil
- 3 Tbsp Unsweetened Applesauce mixed with 1/2 tsp Baking Powder
- 1 Tbsp Plain Gelatin Powder mixed with 3 Tbsp Water
- 1/2 cup Sugar (I use Evaporated Cane Juice Sugar) *(see note)
- 1 tsp Gluten Free Vanilla
- 1/2 cup + 2 Tbsp warm water
- glaze or frosting (optional) *(see note)
I made this cake for my 1 year old so I didn't want it very sweet. This recipe uses 1/2 cup and turns out slightly sweet comparable to a muffin. If you're making the cake for older crowds, adjust it accordingly. You can do up to 1 cup sugar for this recipe.
PS- For the frosting on this cake I mixed some "beet food coloring" (drops from cooked beets) along with powdered sugar and a enough water to make my desired consistency and then I poured it over the top. The frosting sunk into the cake after a couple of hours so if you do the same frost it just before serving.