Coconut Cake, Gluten-free and Dairy-free

coconut cake

When birthdays come around, it’s always tricky to find a cake for those with allergies. Here is a delicious version of a Gluten-Free Mama cake, that I’ve modified to be dairy-free. Your family will love this birthday cake!

Oil a Bundt cake pan with coconut oil and dust with coconut flour. Set aside. Preheat oven to 350 Degrees.

In a medium mixing bowl, combine and set aside:
1-1/2 cups Gluten-Free Mama Coconut flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon xanthan gum

In a stand mixer, combine:
1/2 cup coconut oil, melted
1 1/4 cups sugar
2 teaspoons vanilla

While mixer is running, add:
4 egg whites, one at a time

Now alternate adding flour mixture and:
3/4 cup coconut or soy milk
until all are mixed together.

Slowly blend in
1 cup shredded coconut

Spoon batter into prepared Bundt cake pan and bake for 40 minutes at 350 degrees. Remove cake from oven and let cool in pan on cooling rack. When cool, carefully remove from the pan, using a plastic knife to loosen, if needed.

Now for the yummy frosting:
In a sauce pan, combine:
1/3 cup sugar
1 Tablespoon cornstarch
Then add:
3/4 cup coconut or soy milk
Cook over medium heat, stirring constantly until boiling.
Remove pan from heat and add:
1 Tablespoon coconut oil
3-4 ounces dark chocolate (1 cup Enjoy Life chocolate chips, or 1 Endangered Species dark chocolate bar)
1 cup shredded coconut
Mix frosting well and spread it evenly on the cake. Enjoy!

This is the day the Lord has made; We will rejoice and be glad in it. Psalm 118:24 (NKJV)

New King James Version (NKJV)

Scripture taken from the New King James Version®. Copyright © 1982 by Thomas Nelson.

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