As a baker, I get asked to make cakes for people with food allergies and food sensitivities all the time. It has always been a struggle for me to produce the same quality baked treats that my customers are used to while eliminating specific key ingredients like wheat or dairy or eggs.
After receiving several requests for gluten-free and dairy free cakes and cupcakes recently, I decided it was time to test and perfect my gluten free recipes. After laying awake for at least 2 nights trying to come up with a new way to create a delicious gluten and dairy free cake, (yes, I lay awake at night thinking about cupcake recipes) I turned to my computer to do some gluten free dairy free cake recipe research.
Turns out that after all that, I didn't need to add any weird or obscure ingredients or flours after all - all I was missing was the gluten free bakers secret ingredient --- coconut flour. (Thank you King Arthur for that little tip.) No crazy ingredients, no weird aftertaste - just delicious cupcakes without the gluten or dairy.
- 1 cup canola oil
- 1 1/3 cup sugar
- 1 teaspoon salt
- 3 teaspoons vanilla
- 12 large eggs
- 4 tablespoons dairy-free milk (I like cashew milk)
- 1 cup coconut flour
- 2 teaspoons baking powder
Combine oil, sugar, salt, vanilla and eggs.
Sift together flour and baking powder.
Whisk dry ingredients into wet.
Allow batter to rest 10 minutes. Scoop into greased 9" cake pans.
1 cup white crisco shortening
1 pound powdered sugar
1 Tablespoon meringue powder
1 teaspoon almond extract
2 Tablespoons dairy free milk (I used cashew milk)
I colored one third of my icing light pink, one third light blue and left the remaining icing white to create a gender reveal cake.
Spoon the icing into pastry bags fitted with a 1M tip if desired.
Spoiler Alert: Fill white ring with pink or blue icing to reflect the new babys gender.