Vanilla Gluten Free Cake

Thanks to Bob’s Red Mill for sponsoring our blogger recipe challenge group this month, because I received their products I was able to experiment more with making gluten free recipes! This cake came out great and my family didn’t even know it was gluten free and they loved it! If you would like to find out more about Bob’s Red Mill you can visit their website here or Facebook or Twitter.

Vanilla Gluten Free Cake

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1 cup of Almond Flour

1 cup of Coconut Flour

1 cup of Light Brown Sugar

5 Eggs

1 cup of Sugar

1/2 cup of Butter

1/2 cup of Milk

1/2 cup of Heavy Cream

1 Tbsp + 1 tsp of Vanilla Extract

1/2 tsp of Salt

1 Tbsp of Baking Powder 


1 cup of Sugar

1/2 cup of Heavy Cream

1/4 cup of Butter (softened)


In a mixing bowl, mix your butter, eggs, salt, vanilla extract and sugar together. 

Then add in your light brown sugar to the mixture.

Next you want to slowly add in your coconut flour.

Then add your milk into the mixture.

Next slowly add in your almond flour.

Then add your heavy cream into the mixture.

Now mix your baking powder into the mixture.

Preheat your oven to 350˚. 

Pour your cake mixture into a cake pan, I used a 9 inch round cake pan.

Place the cake into the oven and bake it for 30 minutes or until a toothpick inserted into the middle of it comes out clean.

Take your cake out of the oven and let it cool.

Now in another medium mixing bowl you want to make your icing.

Combine your sugar and butter together.

Then slowly add in your heavy cream.

Mix the ingredients together for about 5 minutes.

Place the icing in the refrigerator to firm up for about 30mins – 1 hour.

Now it is time to ice your cake!

Spread the icing over the cake, you can also cut the cake in half and stack it if would like.  

Grab a plate, cut your a slice of cake and….ENJOY!! 🙂

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