Recipes

Gluten-free Yellow Cake

• 2 ½ sticks butter - softened
• 1 1/3 cup organic sugar
• 8 large eggs – at room temperature
• 2 egg yolks – at room temperature
• 2 cups coconut flour, sifted
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 1/3 cups of milk (or half n half) + 1 tablespoon
• 1 tablespoon vanilla
• Coconut oil

Pre heat oven to 350 degrees. With a pastry brush, grease two round 9 or 8 inch cake pans with coconut oil and dust with coconut flour.

In the bowl of an electric mixer fitted with the whisk attachment, beat the butter and sugar together for about five minutes on medium high speed, until light and fluffy, scraping bowl occasionally. Add the egg yolks into the butter and sugar mixture and beat together until well blended. Add the rest of the eggs in one at a time, beating mixture after each addition. In a separate bowl, combine all the dry ingredients together. Add the vanilla to the milk. With mixer on low speed, add the flour and milk to the butter and egg mixture, scraping bowl when needed. When all the milk and flour mixture is used up, beat the cake batter together for about five minutes, until the color is a bit lighter and the batter is light and fluffy.

Spoon the batter into the prepared cake pans and smoothen out the tops. Bake in a 350 degree oven for about 30-35 minutes, or until toothpick inserted in center of cake comes out clean.

Place the cake pans on a wire rack and let it cool for about five minutes in the pan. Run a butter knife along the edges of the cakes before removing from pan. When cakes are completely cool, frost with Marshmallow Frosting or Chocolate Ganache. Enjoy!!

Marshmallow Frosting

• 1 ½ cups organic white sugar
• ½ teaspoon cream of tartar
• ½ teaspoon salt
• ½ cup water
• 1 ½ tablespoons brown rice syrup
• 2 egg whites
• 1 ½ teaspoon vanilla

Place sugar, cream of tartar, salt, water, and brown rice syrup in a saucepan or pot. Cook and stir over medium heat until sugar is completely dissolved, forming a syrup.

Place egg whites in a mixer bowl and whip on high speed with an electric mixer for about 45 seconds, or until egg white begin to hold their shape. Continue beating on high speed while slowly pouring hot syrup into egg whites in a fine stream. Whip for about 5 minutes longer, or until frosting loses its gloss and stands in stiff peaks. Frost cake immediately. Enjoy!! :)

Submitted by Sarah, Milwaukee WI

gluten-free-yellow-cake

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