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Friday, 27 March 2015 09:34

Snickerdoodle Cake

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Snickerdoodle Cake Snickerdoodle Cake LPHJ Kitchen
Just like the popular cookie, this cake is delicious with the perfect blend of sweet and spice. It's gluten free and dairy free!

  • Ingredients:
    1 1/2 cup all purpose flour blend (paleo, gluten free, etc)
    1/2 cup honey
    1 tsp baking powder
    1 tsp cream of tartar
    1 tbsp ground cinnamon
    2/3 cup almond milk (or cow, coconut, rice, etc)
    1/4 cup coconut oil, melted
    1 egg
    1 tsp vanilla

    Caramel Frosting

    1 Tbsp coconut oil, melted
    1 tsp vanilla
    1 can coconut milk (just thick cream)
    1 cup powdered coconut sugar

  • Instructions: In a mixing bowl, cream together coconut oil and honey. Add in egg and vanilla. Slowly add in flour, baking powder, cream of tartar and cinnamon. Mix in almond milk. Pour batter into a greased cake pan. Bake at 350F for about 30 minutes or until cooked through. Let cake cool completely.

    Spread a layer of frosting over top and sprinkle with raw sugar and cinnamon if desired.

    For the frosting, beat together coconut oil, vanilla and coconut cream until smooth. Slowly add in powdered coconut sugar until smooth and whipped (beat about 1 minute on medium-high speed).
  • Serves: 8-10
  • Cuisine: American (general)
  • Cooking method: Bake
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no meat / poultry, no alcohol
  • Just right for...: Great for kids, Elegant evenings, Crowds/parties, Comfort food, Spring favorites, Summer favorites, Fall favorites, Winter favorites, Holiday Sweets & Treats, Easter Favorites
  • Top 8 allergens?: gluten-free, dairy-free, soy-free, fish-free, shellfish-free, peanut-free
  • Active/prep time: 0-15 minutes
  • Total time (inc active/prep): 30-45 minutes
  • Substitution ideas: Substitute your favorite grain free flours if desired!
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