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Gluten, Wheat & Dairy Free Coconut Cake Recipe

For a while now, I've been searching for a gluten, wheat & dairy free cake recipe. A friend of mine asked if I can come up with a recipe for his daughter "Stella" who is turning 2 and has the allergies listed above. They have tried making the boxed cakes offered at the specialty markets, have gone to bakeries that offer the allergy cakes, but to date, have not liked any of them until now. I tested this recipe and made a small cake plus cupcakes. I shared the cake with my co-workers and sent him home with half of the cupcakes. Everyone, including his adorable daughter, loved it!!! Even my boys loved it and those that did not know it was allergy free, had no idea it was. To my surprise, I didn't think a cake can taste this good and be allergy free. I found it on a site called "www.lifeglutenfree.com". I now call it my "Stella Coconut Cake Surprise" Here it is:

Flour Ingredients:
1 cup tapioca flour
1 cup coconut flour
1 cup brown rice flour
2 tsp baking powder
2 tsp baking soda

Sugar and Oil Ingredients:
1-1/3 cup organic cane sugar (or sweetener of choice)
2-1/2 tsp 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 tbsp apple sauce
1 tsp baking powder
1 tsp xanthan gum
1 tsp 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 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. ENJOY!!!

All the ingredients above were found at a specialty store "Whole Foods". They are pricey by so well worth it. I used buttercream icing that I whipped till it was like whipped cream & some I topped off with cinnamon. I posted a picture in my photos.


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Comment by Diana Viera on February 6, 2011 at 12:56pm
I used Crisco for my buttercream but you can replace it with "Earth Balance", which is vegan buttery sticks ~ non-dairy, no trans fat, non-hydrogenated and no gluten.  I don't see why you can use fondant.  Enjoy ~ it really is a very moist cake.
Comment by mary hnatyszyn on February 5, 2011 at 4:38pm

this is great because i have been asked for a gluttenfree cake for april for a down syndrome young lady who will be 18yrs,so this will be one i'll try

did you use normal butter for the bc and can you use fondant ? x

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