kirby turned 11 the day before thanksgiving. must we make a cake so close to such a huge meal? yes, we must. i found a grain-free vanilla cupcake recipe and tested it on a small batch. it was delicious. with a few small modifications, i tripled the original recipe and baked in two 9" pans. layered with my lemon curd and topped with whipped cream frosting, it made a wonderful birthday cake. the leftovers made an interesting, though nontraditional addition to our thanksgiving desserts. ;)
grain-free vanilla layer cake
1 1/2 C coconut flour
3/4 t. baking soda
1/2 t kosher salt or real salt
2/3 C melted coconut oil or butter
1 C honey (depending on the sweetness you like)
2 T vanilla
put all ingredients in food processor and mix thoroughly. grease two 9" round pans and divide batter. bake at 350 for 20-30 minutes. allow to cool 10 minutes before turning out on a cool rack for at least 30 minutes.
whipped cream frosting
8 oz cream cheese or neufchatel cheese
1/2 C evaporated cane juice
with a whisk on your stand mixer, blend cream cheese and sugar. incorporate 1 t vanilla and 1/4 t almond extract. with mixer running, slowly pour in 1 pint whipping cream. once whipping cream is all in, beat on medium high to high setting until stiff peaks form. while waiting for the right thickness, this is where you would add food coloring, if you so desire. i usually have to stop about halfway through to scrape the bottom of the bowl. this frosting is DELICIOUS.