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Very Vanilla Cake

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