Friday was my sweet daughter’s birthday so we celebrated with a “Pink Princess Party” on Saturday. There is nothing cuter than little girls dressed as their favorite pink princess!
We had so much fun making our own pizzas, decorating our own princess crowns, having a dance party and putting on make up and jewelry.
The birthday girl requested “pink cupcakes” so that is what she got! I made my favorite gluten free cake recipe, but instead of creating a cake I just poured the batter into cupcake papers. Simple enough for this busy mom!
I have an autoimmune disease that is triggered by gluten, and a host of other foods, so eating a strict, gluten free diet is important. Two of my kiddos have also tested positive for a “genetic gluten sensitivity”, so over the years I have become very acquainted with cooking and preparing food to meet our needs… and birthdays are no exception.
I love almond flour and use it for most everything except my birthday cakes. We have just come to prefer the lighter texture of coconut flour for our celebrations. Not only is it gluten free, high in fiber and low in carbs, it just makes a tasty base ingredient for our family’s celebrations. Do note that it is very different from gluten based flours, though. It loves liquid and tends to need a lot of eggs to bind the flour together.
Lovely Gluten Free Vanilla Cake
(Please note: I originally developed this for a four inch “1st birthday” smash cake. Double/triple the recipe for your needs!)
1/2 cup coconut flour
1/4 tsp baking soda
1/4 tsp sea salt
5 eggs
1/2 cup local honey
1/2 cup coconut oil
1 tsp fresh lemon juice
1 tsp vanilla extract
1. Preheat your oven to 350 degrees.
2. Grease two 4″ round cake pans. Tip: Line the pan bottoms with parchment paper – your cake won’t stick to the bottom.
3. Sift dry ingredients together into a bowl.
4. Separate 2 of the eggs. Set the egg whites aside.
5. Combine 3 eggs, two egg yolks, coconut oil, honey, vanilla and lemon juice with a hand mixer. Do not over mix!
6. Turning the mixer to low, add the dry mixture and wet mixture in alternate batches until the batter has no lumps.
7. In a small bowl beat the egg whites until thick, soft peaks form. (Using a hand mixer works best.) Fold into the batter.
8. Pour batter evenly into two greased, parchment lined 4″ round cake pans. You could also make cupcakes with this batter.
9. Bake at 350 degrees for about 20 minutes. Check if your cake is done by putting a toothpick in the center. If it comes out clean, the cake is finished. Allow the cake to cool for 5-10 minutes, then carefully remove from the pan. Cool completely then ice as you would like.
I like to fill between the layers with a hearty layer of icing and fresh fruit slices. (Just be sure to chill the cakes in the refrigerator before adding the frosting.)
Simply live. Simply Smiles.
Shannon Miles
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As far as ingredients, I am purposely vague in my recipes giving you the freedom to use your favorite products. If you would like to know what my favorite products are, please visit the Favorite Ingredients post for that information.