Coconut Cake - Go Ahead Honey It's Gluten Free!

A new year's hopes unfolding,

as the winds of change come in

to gently brush the trees and awaken

the sprouts of spring.

And as the wind begins to slow

and fade away, with it, it gently

takes fragments of the past.

What is left are gentle hope's for

the new year intertwined with memories

of the last.

Sprouts of hope, memories to last,

and the desires of things yet to be.

Coconut Cake 

NO: gluten, dairy, nuts, eggs 

Ingredients: 

1 cup tapioca flour 

1 cup coconut flour 

1 cup brown rice flour 

2 teaspoon baking powder

2 teaspoon baking soda

1 1/3 cup organic cane sugar (or sweetener of choice)

2 1/2  teaspoon vanilla

1/2 cup apple sauce

1/2 cup safflower oil

1/3 cup coconut oil

2 cups of water (added when blending)

Egg Replacing Ingredients (or use 2-3 eggs)

8 tablespoons apple sauce

1 teaspoon baking powder

1 teaspoon xanthan gum

1 teaspoon egg replacer

Preparation:

Add flour ingredients to one bowl. In another bowl, mix the sugar and oil ingredients. Mix together the egg replacing ingredients in a bowl of its own. Start to add the sugar and egg replacing ingredients to the dry ingredients. Blend using a mixer.

Add to two round cake pans or pans of your choice. Bake at 350 degrees fahrenheight for 40-45 minutes. Remember: every oven is different. Use a tooth pick or sharp fork to test to make sure the cake is done.

Icing:

1 1/2 stick earth balance (or butter)

1 teaspoon vanilla extract

3 cups powdered sugar (more if needed)

1 cup organic palm shortening (or more earth balance/butter)

Add water for desired consistency. Start with 2 tablespoons of water (that may be enough).

Water can help make the icing fluffy and more full, but if you put too much then it is watery.

Spread icing on the bottom layer of the icing and then sprinkle some shredded coconut before placing the other layer on top. Generously spread icing on the entire cake and sprinkle with shredded coconut.

love it! When I was pregnant with my daughter, I requested that my mom make me a coconut cake. And I am pretty sure, I devoured most of it. Unfortunately, it was not gluten free! It was also the last coconut cake that I had. So, naturally, I had to create a gluten free version. And I do believe, it past the test!

Coconut Quick Facts:

Coconut soothes the digestive system, improves immune system function, helps prevent tooth decay, supports thyroid function and kills fungus and yeast. So what are you waiting for? Make some coconut porridge too!

Naomi at Straight Into Bed Cakefree and Dried started the "Go Ahead Honey It's Gluten Free" event and it is just a blast to be a part of. Since I hosted this month, I will be posting the round-up near the end of this month.

-heather