Goodbye Gluten

This Gluten-Free Vanilla Cake with Chocolate Frosting is a healthy dessert alternative that the entire family can enjoy– plus, it's a cinch to make!

• 2/3 cup coconut flour

• 2/3 cup arrowroot powder

• 2/3 cup gluten-free oat flour

• ¾ cup coconut palm sugar

• ½ tsp baking soda

• ½ tsp baking powder

• ¼ tsp fine sea salt

• 5 eggs at room temperature

• 1/2 cup unsweetened apple sauce

• 1/3 cup coconut oil, melted

• 1/4 cup unsweetened almond milk

• 1 1/2 tablespoon vanilla extract

• 1 cup Spectrum Organic non-hydrogenated palm shortening

• ½ cup ghee

• 1 cup organic coconut palm sugar

• ¼ cup unsweetened coco powder

In a mixing bowl combine all of the frosting ingredients with a handheld mixer.

Preheat the oven to 325°F. Add the dry ingredients to a medium-size mixing bowl and combine. In a large mixing bowl, whisk the eggs then add the rest of the wet ingredients and mix. Slowly add the dry ingredients to the wet ingredients and combine using a spatula being careful not to overmix the batter.

Pour the batter into a greased cake pan and bake, 30-35 minutes (depending on depth of pan) or until a toothpick inserted comes out mostly clean. Allow to cool, then transfer to a plate. Cover with chocolate frosting and decorate with dairy-free chocolate chips (optional).

Recipe and Photography Karla Salinari