Happy 1^st Birthday, Pure Sprinkles!!

To celebrate this momentous milestone, I am sharing my most beloved recipe, my Very Vanilla Cake! This cake is super moist, spongy, and just so lovely! It is also gluten-free, dairy-free, and refined sugar-free! It is the first recipe I created and holds a special place in my heart. It is effortless to make and one you can whip up in no time.

I knew I wanted to save this recipe for a special occasion, and there could be no better day than today. I created this recipe when I first changed my diet nearly ten years ago. At that time, I had absolutely no clue about gluten-free baking. I was adjusting to my new food lifestyle, having to give up many of the sweets I had always loved, but I was determined to find a way to enjoy them in a new way.

I found different gluten-free recipes and tried many out, but none seemed to be quite what I was looking for, so I decided to try my hand at creating my own. After a bit of experimentation, this Very Vanilla Cake recipe was born. It is my go-to recipe even today and my absolute favourite. 

I love how it’s my tried and true recipe that I have made a million times. I’ve made it for friends and family, who might I add, absolutely love it! Many of them had never tried gluten-free baked treats before and said that it was one of the best cakes they had ever had. Many didn’t even realize it was gluten-free until I told them! So I think that is very telling in itself, wouldn’t you say?

So what’s to love about this Very Vanilla Cake?

• Gluten-free

• Dairy-free

• Super easy to make

• Uses wholesome ingredients

• No processed flours or refined sugar

Now I would be remiss if I did not acknowledge today is also Valentine’s Day! So I had to create a twist for Valentine’s Day to tie both special occasions together. I have a simple and super lovely Strawberry Sauce recipe for you that you can pair with this cake to take it to a whole other world. I have taken a bit of the sauce and added it to the buttercream, which added a nice fruity infusion to the frosting. 

This cake is perfect for serving on any special occasion, whether it’s birthdays, anniversaries, or anything you want really!

Sprinkles recipe fun facts:

• COCONUT FLOUR – has anti-viral, anti-fungal, and antibacterial properties and can also boost energy levels and metabolic rate as well.
• COCONUT OIL – has anti-viral, anti-fungal, and antibacterial properties and can also boost energy levels and metabolic rate as well. 
• HONEY – contains many healthy essential minerals such as sodium, potassium, calcium, and magnesium.

Think it’s time to make us some delicious Very Vanilla Cake to celebrate this very special day!

Happy 1^st Birthday, Pure Sprinkles!!

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Very Vanilla Cake

This sweet and delectable gluten-free Very Vanilla Cake is easy to whip up for any special occasion.

Author Priscilla Sekaran

Ingredients

Ingredients

Very Vanilla Cake

Dry

• ½ cup coconut flour
• ½ tsp baking soda
• ¼ tsp sea salt

Wet

• 4  eggs
• ⅓ cup coconut oil, melted (room temperature)
• ½ cup liquid raw honey* (or maple syrup)
• 2 tbsp almond milk (or any milk of choice)
• 1 tbsp pure vanilla extract (or vanilla paste)

Equipment

• 6" cake pan (or two mini 3" cake pans)
• whisk
• measuring spoons + cups
• small and large metal bowls (or heavy-set glass bowls)
• silicone spatula
• metal spoons
• parchment paper
• cooking spray (I used coconut oil cooking spray, but you can use any cooking spray of choice)
• wire rack

Instructions

Preparation

• Line the cake pan with parchment paper at the bottom so it is easy to remove and lightly oil the pan with coconut oil. Set aside.

Very Vanilla Cake

• In a small bowl combine all dry ingredients, coconut flour, baking soda, sea salt, mix well. Set aside.
• In a large bowl add the wet ingredients, honey, almond milk, coconut oil, vanilla, and eggs. whisk together until smooth. Slowly add the dry ingredients and whisk together until you have a nice smooth batter.
• Let the batter sit for 5 minutes. This is an important step; please do not skip as it helps the cake to rise and become more moist. Then mix together one more time.
• Preheat oven to 350°F.
• Fill the cake pan with batter, and gently shake it so that the batter spreads evenly. Place in the oven to bake for 30-35 minutes, or until golden brown. Be sure to do the toothpick test to make sure it is fully baked.
• Once done, cool the cake until it comes to room temperature, then transfer to a wire rack. Then it is time to frost or glaze our delectable cake! Once decorated the cake is ready to enjoy. Hooray!

Notes

YIELDS One 6" cake pan or two mini 3" cakes pans

* Feel free to adjust the sweetness to your liking.

STORAGE: Stores in the fridge (covered) for a week, or in the freezer in a freezer-safe container or zip lock bag for up to a month.

NOTE: This cake doesn't rise as high as all-purpose flour-based cakes, but let me assure you they will give you the same satisfaction.

DECORATING: This cake can be decorated in a multitude of ways, you can add buttercream frosting (as pictured), icing, glaze, or even fresh fruits! The possibilities are endless. 

BATCH BAKING: Want more cake? No problem! Just double up the recipe. 

Enjoy!

The post Very Vanilla Cake {gluten-free, dairy-free, refined sugar-free} first appeared on Pure Sprinkles.