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Thursday, 02 June 2016 13:48

Naked White Cake Featured

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Naked White Cake Naked White Cake Mandi Pimental
A gluten-free and dairy-free spin on the classic Naked White Cake with dye-free rainbow sprinkles

  • Ingredients:     

    Dry:
    2 C. all-purpose gluten-free flour (I used Bob's Red Mill 1 to 1) 
    1 C. Coconut Sugar
    1 1/2 tsp. Baking Soda
    1 tsp. Cream of Tartar
    1/4 C. + 2 TBSP. Tapioca Starch 
    1/2 tsp. Sea Salt

    Wet:
    10 TBSP. dairy-free butter or high quality ghee
    2 tsp. Vanilla Extract 
    4 Egg Whites
    1 Whole Egg 
    1 C. Almond Milk (or other dairy-free milk of choice) 
    1/3. C. Lemon Juice 
  • Instructions:   

    Preheat oven to 350 degrees F and grease two 6-in round cake pans with coconut oil. (I prefer the smaller diameter cake, you could also do 8-in rounds for a cake that won't stand as tall)

    Trace each pan on parchment paper, cut it out and put a round of parchment in each pan bottom so cake removes easily. (This makes a world of difference!)

    In a medium bowl mix flour, tapioca starch, baking soda, cream of tartar and salt. 

    In another medium bowl, mix room temperature butter, coconut sugar and vanilla with a handheld mixer or stand up kitchen mixer until light and fluffy. 

    In a small bowl combine egg, egg whites, almond milk and lemon juice and mix well. 

    Pour egg mixture in a large bowl and alternate adding dry mixture and sugar mixture in with the wet mixture. Use handheld mixer to mix until smooth and pourable. 

    Divide batter between your pans, filling only 3/4 of the way full. Place in center of oven and bake for 30-35 minutes or until golden brown and done in the center. (In my oven it took exactly 37 minutes each time for them to come out perfectly.) 

    Allow to cool in pan for 10 minutes then remove gently and allow to cool completely on a wire cooling rack.

    Once cooled add a thick layer of frosting to the bottom layer and place the other layer on top. Chill in the refrigerator for 10 minutes. Bring back out and add a thick coating of frosting to the top of the cake and with a frosting knife smooth it out, and smooth down the sides to give the naked cake effect.

    Top with sprinkles and enjoy!
  • Serves: 10-12
  • 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 dried / ground spices, no meat / poultry, no alcohol
  • Just right for...: Great for kids, Elegant evenings, Crowds/parties, Comfort food, Spring favorites, Summer 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): 45-60 minutes
  • Substitution ideas: Substitute the almond milk for any dairy-free milk of choice to make this also nut-free
  • Serving suggestions: Serve with dairy-free icecream or a glass of dairy-free milk!
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