This delicious cake is dairy free and gluten free (of course but is so moist and tasty that it can be enjoyed by all. I had a cool pin from Pinterest that I wanted to recreate gluten free. It was a tie cake for Fathers Day. I made this cake and decorated the top with berries in the shape of a tie. It was a big hit! Josh was raving about how good the cake was. I didn’t even bother telling him it was dairy free. No need to ruin the moment for him. You can top with any frosting but I chose to use my favorite, a homemade cream cheese frosting. So the cake is diary free and the frosting can be too if you use a dairy free cream cheese like Daiya. An almond milk/powdered sugar frosting will also keep it gluten free.
3 cups of gluten free all-purpose cup for cup flour (I used Tom Sawyer brand)
1 c. almond milk or other dairy free milk alternative that you like
4 organic eggs
1 3/4 c. raw sugar
2 tsp. gluten free vanilla extract
1/2 coconut oil plus a little extra for greasing pan
1 T baking powder
dash of Real Salt
Preheat oven to 350 degrees. Using coconut oil, grease a 9×13 pan then dust with gluten free all-purpose flour. In a mixing bowl, beat 1/2 c. coconut oil and sugar 2-3 minutes. Add eggs, vanilla and milk. Once combined, slowly add the gluten free flour. Once combined, add the baking powder and salt and mix until smooth. Pour into the cake pan and bake 25-30 minutes testing middle with toothpick. When the toothpick comes out clean, the cake is done. Remove from oven and place pan on a wire rack to cool. Once cooled, frost and decorate.
Cream Cheese Frosting
8 oz. cream cheese alternative
1/2 tsp gluten free vanilla
1 c. powdered sugar
Beat all ingredients until smooth. Spread on cooled cake.
Powdered Sugar Icing
1 c. powdered sugar
1/4 c. dairy free butter alternative
1/2 tsp. gluten free vanilla
1/2 T. almond milk or other dairy free milk
Beat all ingredients until smooth. Spread on a cooled cake.