Gluten Free, Dairy Free, Egg Free Cake

Can you believe my baby is a year old already! Time is flying. I'll probably wake up tomorrow and she'll be getting married or something! Good grief. 

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! 

Gluten Free, Dairy Free, Egg Free Cake

(Gluten Free, Dairy Free, Egg Free, Soy Free)

Yields two 6 inch cakes (Double this recipe for two 8 or 9 inch rounds) 
Ingredients: 

• 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)

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Directions: 

1. Preheat your oven to 350 degrees F. Grease (with coconut oil) two 6 inch pans. Flour with rice flour and set aside. 
2. In a small bowl mix together the brown rice flour, coconut flour, baking powder, and salt. Set aside. 
3. In a mixing bowl combine the coconut oil, olive oil, applesauce & baking powder, gelatin & water, sugar, and vanilla. Add in the dry ingredients and mix until well combined. Turn the mixer down to low and slowly pour in the warm water. Batter will be thicker than typical cake batter. 
4. Scoop the batter evenly into the 2 pans. 
5. Bake for 20 minutes. The cake should spring back when lightly touched and a toothpick should come out clean. Allow the cake to sit for 5 minutes in the pan. Loosen the edges before turning over onto a cooling rack. Assemble & decorate once cooled. Best eaten within 1-3 days after baking. 

*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. 

"Wait, why did you light my cake on fire?"

Yummers...It's a hit!