Tuesday, October 13, 2015

Vanilla Coconut Crumble Cake, Dairy Free!

My cousins just found out they are having another baby, and I wanted to make them a special cake. In their household however, there is a peanut and dairy allergy so the cake definitely gave me a slight challenge. I somehow happened to still have coconut flour left in my pantry so I gave it a try! The cake turned out VERY soft, to make sure you refrigerate it for at least an hour before trying to frost!


1 3/4 c. coconut flour
1 c. sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vinegar
2 tsp. vanilla
1/3 c. vegetable oil
1 c. cold water

Preheat the oven to 350 degrees. In a medium size bowl, whisk all of the ingredients together until you reach a fairly smooth consistency. Spray a 8 or 9 inch round baking pan with non stick cooking spray. Pour the batter into the pan (it will be a thick consistency) and spread out into an even layer. Bake in the oven for 25-28 minutes. Let cool for at least 15 minutes before transferring to your serving platter. The cake is very fragile and very soft, so make sure when you transfer the cake, it is on the serving platter that you plan on serving from.

Dairy Free Vanilla Frosting:

1 tsp. salt
2/3 c. coconut milk, light
1 Tbs. vanilla
2/3 c. Crisco vegetable shortening
1 (2 lb.) bag powdered sugar

With the electric mixer, beat the frosting starting out slow, and gradually getting faster. When the frosting is fully combined and mixed together, add in whatever coloring that you wish to turn it to. 

No comments: