Sophie's New Years Cake

Sophie's New Years Cake (Vanilla Pound Cake)

NO: gluten, dairy, nuts, eggs, soy

Ingredients:
1 cup tapioca flour
1 cup coconut flour
1 cup white or brown rice flour
2 teaspoon baking powder
2 teaspoon baking soda

1 1/3 cup organic sucanat (or sweetener of choice)

2 1/2  teaspoon vanilla extract

1/3 cup coconut oil

2 cups of water (added to pureed banana)

Egg Replacing Ingredients (or use 2-3 eggs)

1 cup pureed banana

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

Coconut Vanilla Icing:

Ingredients:

1 tablespoon of coconut oil

1/2 cup coconut butter

2 tablespoons raw honey

Preparation:

1 teaspoon vanilla powder (or use vanilla extract)

Soften the raw honey, coconut oil and coconut butter.

Add vanilla powder (optional or replace with other extract of choice).

Beat until creamy with a whisk.

Be sure cake is cool before slathering with the icing and enjoy!

*We sometimes use Artisana Coconut Butter, as linked above. But we often use our high powered tribest blender and blend shredded coconut to a butter consistency, which is what we did for this recipe. We also wrote the recipe after we made the icing, so pay attention while making the recipe and adjust if needed.

The cake was a hit! I hope you try it soon!

-heather