Gluten-Free, Dairy-Free Yellow Cake Recipe

This cake recipe is delicious and has the texture of a real yellow cake. I'm not kidding. I haven't worked out an icing for it yet, but I think I might do that this weekend. It will probably involve peanut butter. This recipe makes one 8" cake pan, so double it for a double layer cake.

You can use whatever sweetener you like. The cake is not very sweet, so if you like a really sweet cake, feel free to add a little more sweetener to it (between 1/3 and 1/2 cup). Also, the coconut oil would probably do okay if it's liquid, but I find it easier to blend with the sweetener if it's semi-solid.

I strongly suggest using the coconut and hazelnut flour and not attempting to substitute them for anything else. Both can be procured online or at your local health food store, or you can grind your own hazelnut flour. The coconut flour helps hold the cake together and the hazelnut flour helps give it a real cake-like texture.

Gluten-Free, Dairy-Free Yellow Cake Recipe

2/3 c. coconut oil (semi-solid, if liquid put it in the fridge for a little bit)
1 1/3 c. sweetener (I use 1 c. splenda and 8 packets of stevia)
4 eggs
1 1/2 tsp vanilla
2 c. almond flour
2 T. coconut flour
7/8 c. hazelnut flour (basically just under a cup)
2 1/2 tsp baking powder
1 tsp salt
1 1/4 c. almond milk (I use vanilla flavored)

Grease one 8" cake pan with a little coconut oil. Pre-heat oven to 350 degrees.

In a large bowl, with a hand-held mixer, blend the coconut oil (which ought to be semi-solid) with the sweetener. Add eggs one at a time, blending well between, and then add vanilla and mix well.

Then add the rest of the ingredients to the bowl.  Mix on medium until well blended. The consistency will be the same as any cake batter.

Pour into the pan.

Bake at 350 degrees for 30-35 minutes or until a toothpick comes out clean.
Cool 10 minutes and then remove from pan and allow to cool completely on a wire rack.

Enjoy!