Sometimes a day just calls for a good old cake with mountains of frosting. Or you may genuinely want to make a celebration cake! Either way this cake ticks all the right boxes!
Gluten, dairy and soya free means this cake is perfect for Roo and we’re still experimenting with an egg free version. Keep your eyes peeled for our updated version when we succeed in the egg free endeavour.
We made 2 sizes of this cake, individual and sharing 6″ size. The frosting is quite sickly so bear that in mind when layering it on. I like to do an extremely thin “crumb” coat and allow that to set before adding the decorative coat of frosting. This stops crumbs getting stuck into the frosting and ruining the asthetic.
The recipe creates either a 6″ 4 layer cake or 4 individual 4 layer cakes. There will be frosting left over and you can store this in an airtight container, in the fridge for upto 3 days.
- 1 3/4 cups Gluten free plain flour
- 1 teaspoon xantham gum (omit if your flour blend already contains gum)
- 2 teaspoons baking powder.
- 1 cup coconut milk (from a well shaken can)
- 1 teaspoon vanilla extract.
- 4 egg whites. (at room temperature)
- 7 tablespoons coconut oil in solid form.
- 2/3 cup caster sugar.
- 1/4 cup colourful sprinkles. (Strands, not balls)
- 1/2 cup Trex
- 1/2 cup dairy free margarine
- 5 cups icing sugar
- 1 teaspoon lemon extract (cuts through the sweetness slightly)
- Food colouring, gel is best.
- 3-4 tablespoons coconut milk (from a well shaken can)
- Preheat the oven to 160c and prepare 2 identical 6inch cake tins with deep sides or 4 6 inch cake tins with shallow sides. I use the cooking oil spray to coat the tins.
- In a small bowl combine the flour and baking powder. Set to one side.
- In another small bowl combine 3/4 cup of coconut milk and vanilla well. Set to one side.
- In a medium bowl, whisk the egg whites with a hand mixer until stiff peaks are formed. You can use a hand whisk but this will take a lot longer.
- In the bowl of a stand mixer (can be done by hand but will take longer), add the coconut oil and sugar and beat well until soft and fluffy. (As if you were creaming butter and sugar).
- Add the remaining 1/4 cup coconut milk to the oil and sugar mixture and beat until smooth.
- Add the flour and milk mixture alternately until all of the ingredients are used. Beat until you have a smooth batter.
- Add 1/4 of the egg whites and beat to lighten the batter. Fold in the remaining egg whites carefully.
- Fold in the sprinkles.
- Pour the batter into the cake tins, being careful to divide evenly.
- Bake in the centre of the oven for 30-35 minutes for a deeper cake tin and 20-22 minutes for a thin tin.
- A skewer inserted should come out clean and the cake should be slightly golden.
- Allow to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
- If you have made deep cakes use a sharp knife to cut each cake in half to make 4 layers.
- Frosting : Cream the Trex and margarine until light and fluffy. Beat in the lemon and food colouring. Add the icing sugar one cup at a time until it is all used. Add the coconut milk 1 tablespoon at a time until you have a soft, pipeable consitency.
- To assemble: place one layer of cake onto the plate you will be serving on. Spread a layer of frosting onto the top and then another cake layer. Repeat for the remaining 2 layers. Spread a thin layer of frosting around the sides of the cake.
- At this point I pop the cake into the fridge for about 30 minutes.
- Using a pallet knife or butter knife spread a thicker layer of frosting carefully around the sides and top of the cake. Pipe some decoration with left over frosting onto the top or sides of the cake. Sprinkle with extra sprinkles.