Gluten Free Birthday Cake
Servings 10
Ingredients
- 1 cup almond meal
- 1/4 cup coconut flour
- 1/4 cup tapioca flour
- 1 tsp baking powder
- 4 large eggs
- 1/2 cup Almond Breeze Unsweetend Vanilla Almond Milk
- 1/2 cup liquid coconut oil (or almond oil/ macadamia oil)
- 1/4 cup honey
- 1 tsp vanilla extract
Frosting
- 400 ml canned full fat coconut milk (refrigerated overnight)
- 1 tbsp honey
- 1/2 vanilla extract
- sugar free jam
- fresh berries
Instructions
- Pre-heat oven at 180°C.
- In a mixing bowl combine wet ingredients. Whisk eggs with Almond Breeze Unsweetened Vaniall Almond Milk, coconut oil, honey and vanilla.
- Add dry ingredients. Combine almond meal with sifted coconut flour, tapioca flour and baking powder.
- Pour batter into a lined/greased cake tin and bake in oven for 25 minutes or until cooked through.
- Allow to cool whilst preparing frosting.
- Prepare frosting. Scoop out coconut milk solids from can (reserve liquid for another use). Add honey and vanilla and whip with electric beaters until thickened. Transfer to fridge to further thicken and ready to frost cooled cake.
- Frost cake and decorate with fresh berries to serve.
Notes
Notes:
The recipe above makes one layer cake. To make multiple layers multiply recipe.