Saturday, July 6, 2013

Vanilla Coconut Gluten Free Cake

Hi everyone,

I was craving something sweet,, I had a Bob's Red Mill Gluten Free Vanilla Cake mix in my cupboard,, ,seeing that it was super easy to make I decided to bake it.

Vanilla Coconut Gluten Free Cake
1 Pkg.. Bob's Red Mill Gluten Free Vanilla Cake Mix
3 Large Whole Eggs
1/2 Cup Coconut Oil (or Canola or Vegetable Oil)
1/2 Cup Water

Preheat oven to 325*
Generously grease 9X13 Pan

In a large mixing bowl.(I used Kitchenaid Mixer)
Beat 3 Eggs for 30 seconds on medium speed
Add Mix, oil and water
Mix for a few seconds
Scrape down the bowl.
Then beat for 60 seconds on medium-low speed.
Scrape bowl and pour into per-pared pan.
Spread evenly.

Bake 35-40 minutes or until internal temperature reached 205*. I use a digital thermometer.

Cool in the pan on a wire rack.

To help frosting spread smoothly... freeze the cake for 1 hour.

I frosted my cake with a pre-made frosting.
I used:
Pillsbury Creamy Supreme Milk Chocolate Frosting which is Gluten Free.

This recipe can also be make into a layer cake or cupcakes,, recipe on the back of the package.

Kitchenaid Mixer:
Taylor Pro Kitchen Waterproof Digital Thermometer:
I used a digital thermometer to check the bread for when its done. Bake until 205*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget

Canon PowerShot SX230 HS
Corel ~ Videostudio ProX4 Professional Video Editing Software
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