Perfect Grain Free Vanilla Cake! (Nut/Gluten Free)
This cake is DREAMY and perfect. I mean just look at that lovely airy texture and that perfect crumb. Ive got a thing about cake needing to be PERFECT grain free or not. And in my opinion this one is a showstopper.
Use this vanilla cake as a base for any flavored stacked cake that you wish to make, or even a sheet cake. Its sturdy, slices nicely and comes out of a cake pan really nicely if you oil and dust with starch first.
The only "negative" per say is something that is unavoidable. Baked goods that use coconut flour (as this cake does) tend to dry out a little more every day. Drives me nuts- but I haven't found a way to prevent this. Except to avoid putting the cake in the fridge (unless you need to chill it temporarily for decorating purposes). To never slice it while its warm as that allows steam and moisture to escape and finally to keep it covered if possible -especially once you have sliced it. All these little tricks will keep the cake nice for 2-3 days.
I will be posting an Almond Flour Vanilla white cake very soon as well- and that is better as it gains moisture with passing days so it ages much better. But not everyone can eat almonds- so I'm all about giving you options - and this is a delicious one 🙂
Also feel free to use any frosting recipe- I threw this one in as its what I make. Its SUPER buttery which is my personal preference when it comes to frosting.
I used Organic white cane sugar. I realize thats not everyones preference but I feel there is a time and a place for it. Sugar is sugar and when I want a perfect vanilla cake I'm going to use cane sugar. Another option for this recipe is xylitol which makes the cake sugar free and it wont ruin the lovely color. If you use palm sugar or granulated honey the cake will end up on the dry side and darker in color.
· 5 large eggs
· 138 grams milk (dairy or nondairy) (about 1/2 cup plus 2 tablespoons)
· 1 Tbsp Vanilla extract
· 56 grams shortening (about 1/4 cup) (I use spectrum)
· 78 grams Organic Cane Sugar OR xylitol (about 3/4 cup)
· 84 grams coconut flour (about 1/2 cup)
· 88 grams potato starch (about 1/2 cup)
· 1/4 Tsp of Xanthan or Guar Gum
· 2 teaspoons lemon juice
· 1/4 teaspoon salt
· 1 tablespoon double-acting, aluminum- free baking powder
Fluffy Buttercream Frosting
· 12 tbsp butter ( 1 1/2 sticks) salted butter
· 2 1/4 Cups of powdered sugar, or powdered honey OR powdered xylitol
· 1/4 Tsp Vanilla Extract
· 4 Tbsp Shortening
· 2 Tbsp Water or Milk
· Food Coloring is optional (I added pink to mine just for fun)
1. Make the cake. Preheat the oven to 350 degrees. Oil a 9 inch cake pan and dust it with potato starch. (You can also use two 6 inch rounds or 3 of anything smaller - if you would like a tiered cake)
2. Beat the eggs until they have a bunch of air bubbles - you can do this in a bowl OR my shortcut is placing the eggs in a blender.
3. Add the vanilla, shortening, sugar and milk. Either beat until smooth (or blend on high for 30 seconds to one minute) Then set aside.
4. Mix together the dry ingredients in a bowl and then pour in the liquid. Stir until smooth and then add in the lemon juice. Pour into the prepared cake pan- tap to make sure its even and place into the oven for 25-28 minutes until its firm and a toothpick can be inserted and comes out clean.
5. Let cool completely before removing from the pan- and set aside to cool while making the frosting.
6. Make Frosting: Combine all the ingredients in a bowl and blend until fluffy using a hand mixer. Add food coloring if you wish.
7. Frost the cooled cake however you desire :) Cover and store at room temp. AND DO NOT cut open the cake if its still warm as moisture will escape and the cake could become dry. Coconut flour has the tendency to soak up moisture more and more with time so keeping this cake covered is important and will slow down that natural process.