Yellow cake is a super-popular dessert that’s just begging to go gluten-free, and our corporate chefs were happy to answer the call with this simple recipe that utilizes our all-purpose gluten-free flour, Turbinado sugar, and our Coconut Infusions™ Non-Dairy Butter-Flavored Organic Coconut Oil.
Ingredient:
1 cup
½ teaspoon
salt
1 teaspoon
baking powder
1 ¼ cups
2
eggs
1 teaspoon
vanilla extract
¾ cup
milk
Directions:
- Preheat oven to 350° F (325° F convection) and lightly grease a 9-inch round cake pan.
- Combine flour, salt, and baking powder.
- In a large bowl cream together butter infused coconut oil and sugar.
- Add eggs one at a time, followed by vanilla, and mix until fully incorporated.
- Add half the flour mixture, and mix until just combined, then add half the milk and continue mixing.
- Add the remaining half of the flour mixture and the remaining milk. Mix well.
- Pour batter into prepared cake pan.
- Bake 15 to 20 minutes. Allow to cool fully before removing from cake pan.
Servings:
Serves 12
Calories:
230
Total Fat:
11 g
Saturated Fat:
8 g
Trans Fat:
0 g
Cholesterol:
35 mg
Sodium:
120 mg
Total Carbohydrate:
32 g
Dietary Fiber:
0 g
Sugars:
21 g
Protein:
2 g
Diet:
Iron:
0 g
Calcium:
80 mg
Serving Size:
1 Slice (68 g or 1/12 of the cake)