Our Southern Odyssey
This is a delicious two layer everyday vanilla cake recipe made without almond flour. I’m not saying that you need to eat this cake everyday though. This Everyday Vanilla Cake recipe is a simple delicious no bells or whistles cake that you could make for a casual dinner in with the family. This cake is great to make in advance. I actually prefer it the next day after it has had 24 hours in the fridge. That way all the flavors have time to fuze together and the cake has time to properly chill. The cake also holds together better. However, a lot of the times I actually wind up eating a slice on the day that I fix it. Oh well…
Provided are additional instructions on baking this recipe.
To make the Everyday Vanilla Cake, start by taking your four eggs out of the fridge. You want the eggs at room temperature. I would say, take them out before you start gathering up all your other ingredients.
Before you get started you will need to preheat your oven to 350 degrees. Next you will need to grease your two 9 inch pans. To do this take a spoon full of coconut oil and dollop it into the pans. Take a paper towel and rub the coconut oil on the bottom and sides of the pan. Coconut oil has a natural sweetness to it that goes well with the cake.
Always sift the coconut flour. I add the baking powder and baking soda to the flour mixture and sift all the ingredients together. The main point here is to remove any lumps that may be in the coconut flour. You don’t want any dry spots in the cake.
You will then need to set your dry ingredients aside.
The next thing you will need to do is combine all your wet ingredients. Start by getting your palm oil ready. As for your palm oil you’re going to need to melt it on the stove or in the microwave.
You’re going to need the palm oil to still be in its liquid state but it needs to be cool, not hot. You don’t want it to cook your eggs before you have a chance to add it to your dry ingredients.
Set the palm oil aside.
Then start by adding the eggs, beat the eggs with a fork until well blended. Now add the maple syrup, coconut milk, vanilla flavoring and palm oil. Mix well…
Fold the applesauce into the egg mixture. You will want to get unsweetened applesauce so be sure to read the labels and make sure there is no sugar added to the sauce.
Make sure all the wet ingredients are mixed well.
Slowly! (Not all at the same time) Add the wet ingredients to the dry ingredients mixing as you go.
After you have added all your wet ingredients to the dry ingredient bowl, mix really well. You want to combine all the ingredients thoroughly. Again you do not want dry spots in the cake with unmixed ingredients.
Pour the batter into the cake pans. Try to divide the batter between the two pans equally. Lightly jiggle the cake pans back and forth, that way the batter goes all the way to the edge of the pans. So there is no highs and lows in the batter.
Place the two cake pans with the batter in them into the oven. The oven should still be at 350 degrees. You will need to bake them for 20 to 25 minutes depending on your oven.
Remove the cakes from the oven and place on a cooling rack.
Note: To do this take the pan out of the oven and place the pan on a pot holder on the counter. Then take the cooling rack and place on top of the pan, and while wearing pot holders on your hands take and hold the cooling rack and the cake pan together, flip, and remove the cake pan.
Repeat with the other cake pan.
Let the cake layers cool completely before placing on a plate and frosting.
Everyday Vanilla Cake
August 12, 2017
This Everyday Vanilla Cake recipe is a simple delicious no bells or whistles cake that you could make for a casual dinner in with the family. This cake is great to make in advance. I actually prefer it the next day after it has had 24 hours in the fridge. That way all the flavors have time to fuse together and the cake has time to properly chill. The cake also holds together better.
Persons
8
Notes
We frost this cake with our Carob Frosting. But we always double the frosting recipe to frost this cake.
Ingredients
- 3/4 cup Organic Coconut Flour
- 1 teaspoon grain-free baking powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Himalayan Pink Salt
- 4 Large Organic Eggs (at room temperature)
- 1/2 cup Organic Maple Syrup
- 3/4 cup 100% Coconut Milk (In a box)
- 1 Tablespoon Organic Vanilla Flavoring
- 2 Tablespoon Organic Red Palm Oil - melted and cooled
- 1 cup Organic Applesauce
Instructions
- Preheat oven to 350 degrees.
- Grease two (2) nine (9) inch cake pans with Coconut Oil and set aside.
- In a medium size mixing bowl sift together the Organic Coconut Flour, grain-free baking powder and Baking Soda
- Mix in the Himalayan Pink Salt
- Break eggs into another mixing bowl and beat with a fork until combined and a lighter yellow color.
- To the egg mixture add the maple syrup, 100% Coconut Milk, Organic Vanilla Flavoring and the cooled Organic Red Palm Oil - mix well.
- Fold the Organic Applesauce into the egg mixture.
- Slowly add the egg mixture to the dry ingredients, stirring to combine all the ingredients thoroughly.
- Pour batter into the cake pans. Try to divide the batter between the two pans.
- Bake in a 350 degrees oven for 20 minutes or until a toothpick inserts in the center of cake come out clean.
- Remove cake from oven and place on cooling racks.
- Let cake completely cool before placing on plate to frost.
© 2024 This recipe is provided by Our Southern Odyssey
Note: Try with our Carob (Chocolate) Frosting
