Six Layer White Cake
My children have been stuck with me and my veggie creations for the past month; these final days of summer, they are not drawn into the kitchen so quickly. Sure, they eat the vegetable dishes I make, however they are not particularly excited by my recent culinary explorations.
Imagine their interest the other day then, at the very end of their summer vacation, when I offered to bake cake with them (and the four friends they had over). They were immediately game for the project.
Since there were six children in all, of course we had to make six cakes –one for each. Following is the recipe we used for our messy adventure.
Six Layer White Cake
Ingredients
- 1 cup coconut flour, sifted
- 1 teaspoon celtic sea salt
- ½ teaspoon baking soda
- 12 large eggs
- 1 cup grapeseed oil or palm shortening
- 1 cup agave nectar or honey
- 1 tablespoon vanilla extract
Instructions
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In a large bowl, combine coconut flour, salt and baking soda
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In a medium bowl, blend together eggs, grapeseed oil, agave and vanilla
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Mix wet ingredients into dry and blend with a mixer or hand blender until smooth
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Pour batter into a bunch of well greased and floured pie, tart or cake pans
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Bake at 350°F for 20 minutes
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Cool completely
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Decorate and serve
Equipment
Don’t be scared off by the dozen eggs, this recipe makes enough cake for a large crowd, so they are divvied up in numerous servings.
I had initially envisioned this project as resulting in a towering mass of cake, however, the children each wanted to frost their own. My younger son and Josh whipped up a batch of whip cream and heaped their creations with sprinkles. For the dairy free children, we used this vegan chocolate frosting.
Have a great time and be sure the children help you clean up –if you let them join in the fun.
At the end of the project each child dug into their own unique gluten free cake with fork and knife.
