I hope y’all are staying warm this (continued) winter! This past weekend, Mary and I went downstate for a conference and were met with a horrible snow/ice storm on our way back.
Fortunately, we made it back up North–just in time for a housewarming party, turned birthday celebration for one of our gluten-free friends. We made a gluten-free mini-cake for the friend, and wheat-free, dairy-free cupcakes for everyone else (I made a standard yellow cake recipe, substituting coconut oil and coconut milk for the dairy products–with the slight flavor of coconut and vanilla, it was amazing!)
Unfortunately, with all the hullabaloo, I neglected to take a photo (though the mini-cake was the cutest little thing). We poured the batter into two small heart-shaped pans to make a double layer heart.
1/8 cup coconut flour
1/2 tsp baking powder
pinch of salt
2 tbsp arrowroot powder
1/8 cup coconut oil
1/4 cup sugar
1/2 cup coconut milk
1/4 tsp vanilla
1/4 cup rice flour
Combine wet ingredients and sugar in bowl until thoroughly mixed. Add flours and dry ingredients and stir briskly until thoroughly incorporated.
Pour into greased mini-pans or muffin cups. Bake at 350 degrees for 15-20 minutes (baking time depends on the size of the pan, if you put all the batter into one pan, the baking time will be longer). Good with chocolate frosting and strawberry jam between the layers.