You know the only thing that could be better than vanilla cake with chocolate frosting? Gluten-free vanilla cake with chocolate frosting. Our new food contributor, Karla Salinari of OurFlipSideLife, gave us the breakdown of this dairy-free dessert and we’re never going back. This healthy alternative will quickly become a highly-requested treat among everyone in the family, whether you make it on a holiday, a birthday, or just a weekday.
For the cake— Dry ingredients:
2/3 cup coconut flour
2/3 cup arrowroot powder
2/3 cup gluten-free oat flour
3/4 cup coconut palm sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp fine sea salt
5 eggs at room temperature
1/2 cup unsweetened apple sauce
1/3 cup coconut oil, melted
1/4 cup unsweetened almond milk
1 1/2 tbsp vanilla extract
For the frosting:
1 cup Spectrum Organic non-hydrogenated palm shortening
1/2 cup ghee
1 cup organic coconut palm sugar
1/4 cup unsweetened cocoa powder
Preheat the oven to 325 degrees. Add the dry ingredients to a medium-size mixing bowl and combine. In a large mixing bowl, whisk the eggs, then add the rest of the wet ingredients and mix. Slowly add the dry ingredients to the wet ingredients and combine using a spatula, being careful not to overmix the batter. Pour the batter into a greased cake pan and bake, 30-35 minutes (depending on the depth of the pan), or until a toothpick inserted comes out mostly clean.
Allow to cool, then transfer to a plate. Cover with chocolate frosting and decorate with dairy-free chocolate chips (optional).
In a mixing bowl, combine all of the frosting ingredients with a handheld mixer.
For more recipes, visit OurFlipSideLife.com or follow along on Instagram @OurFlipSideLife.
Photography: Karla Salinari