Happy Birthday Uncle D! 🙂
So, today is my uncle’s birthday and my aunt and uncle are coming out to the boonies to have a small birthday celebration. I didn’t think we could celebrate properly without some cake!! I wanted to do a very basic cake but super delicious. This cake has a healthier edge because it uses only coconut oil, even in the glaze. Also, if you want a vegan cake, just use egg re placer for the eggs.
Top this cake with some sugared strawberries and you’ll have a party in your mouth, guaranteed! 🙂
Vanilla Coconut Birthday Cake
1 c. Coconut oil
2 c. Powdered sugar
1 1/2 c. White rice flour
1 c. Brown rice flour
1/2 c. Tapioca flour
1 1/2 tsp. Baking powder
1 1/2 tsp. Xanthan gun
1 tsp. Baking soda
1 tsp. Sea salt
1 tsp. Pure vanilla extract
1 tsp. Anise extract (optional, substitute with more vanilla)
1/2 c. Coconut milk
3/4 c. Rice milk (depending on how thick batter is)
Preheat oven to 350 F.
Use the bottom of your cake pan and a knife to cut out 2 parchment circles for your pans.
Oil bottom of cake pans and line with parchment, oil parchment as well.
In large mixing bowl, cream oil and sugar. With electric mixer slowly blend in one egg at a time.
In medium bowl, sift flours, baking powder, xanthan gum, baking soda and salt.
Add coconut milk, 1/2 c. rice milk. vanilla and anise extract to egg batter.
Slowly begin beating in 1 cup of flour mix at a time.
Pour batter evening between two 9 -inch cake pans.
Bake about 35 – 45 minutes. Should be golden brown and pass tooth pick test.
Let cool in pans for about 20 minutes before removing.
Let cool completely, trim cakes for layering, then frost.
Double Chocolate Fudge Glaze
3 oz. Baking chocolate, melted
1 c. Coconut oil
1/2 – 1 c. Cocoa powder
1 1/2 c. Powdered sugar
2 Tb. Lemon juice
1/4 c. Rice milk
Beat chocolate, milk, lemon juice and oil.
Slowly add in sifted powdered sugar and cocoa.
Continue beating until smooth.
Let cool and thicken before frosting cake.