A delicious vanilla/yellow cake recipe! Cupcake recipe but makes a good 8-9″ round. Double recipe if you want a tall cake.
I did not do the frosting recipe so can’t speak for that.
Yum yum this cake is so good it doesn’t taste paleo! It makes a huge cake!
I did not try this frosting recipe.
For cake pops: mix cooked cake with frosting (I just used store bought cream cheese frosting – I did one can of frosting for about 3/4 of the cooked cake, did not use all the cake). I referenced THIS for how to refrigerate, how to dip etc.)
CAKE DRY INGREDIENTS
- 3 cups almond flour
- 1 cup tapioca flour
- 1/4 cup coconut flour
- 2 cups brown sugar
- 1 3/4 cups raw cacao powder
- 2 tsp baking soda
- 1 tsp salt
CAKE WET INGREDIENTS
- 4 large eggs
- 1 1/2 cup full-fat coconut milk
- 1/2 cup water
- 1/2 cup coffee or decaf coffee
- 1/2 cup coconut oil
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
Preheat your oven to 350 degrees fahrenheit.
Grease three 8-inch cake pans and line the bottom with parchment paper. I prefer to grease my pans with ghee or organic palm shortening as coconut oil can leave a slight coconut taste. Set these aside.
Add all of the dry ingredients to a very large mixing bowl and whisk together.
Add all of the wet ingredients to a separate medium mixing bowl and whisk together. Then, pour the wet ingredients into the dry and whisk together for 1-2 minutes to create your cake batter.
Evenly divide the batter between the three baking pans and cook for 28-30 minutes, or until a toothpick comes out clean.
Once the cake has completely cooled, assemble the cake by adding the chocolate buttercream frosting between each layer and frosting the outside.
- My baking time of 28-30 minutes is based on a standard oven. I’d recommend checking the cakes earlier, at 23-24 minutes if your oven tends to cook fast or if you’re using a convection oven.
- You can also use two 9-inch cake pans for a two-layer cake (the layers will be thicker). Bake them for approximately 35 minutes, or until a toothpick comes out clean.
- Remember to make sure your cake is 100% cool before frosting. Even the slightest amount of internal heat in the layers will cause the frosting to melt.
- This is the brand of espresso powder that I use.
- For substitutions and storing, make sure to read the tips in the post above.
- 3 T Corn Starch
- 6 C Whole Milk
- 2 2/3 C Sugar
- 4 Lg Eggs (or 5 small ones)
- 3/4 tsp Salt
- 13oz. can Evaporated Milk
- 1 pint Whipping Cream
- 3 1/2 T Vanilla (try 2)
- Mix cornstarch and 1/2 C milk. Add 1 1/2 C more milk. Cook over stove until thick and smooth, stirring constantly.
- Blend sugar, eggs, salt and evap milk in blender. Add cornstarch mix.
- Add rest of milk, whipping cream and vanilla.
- After cranking is complete and add-ins are added, don’t forget to cover, wrap in ice and let sit for a few hours!
**NOTE: Doing a 3/4 batch fits better into the mixer!
THE BEST! Originally made by Quinn at Marn’s bday in Tahoe 😉 Get that stir on!
- 1 3/4 cups flour
- 1/2 tsp baking soda
- 14 Tbsp (1 3/4 sticks) unsalted butter
- 1/2 cup sugar
- 3/4 cup packed dark brown sugar
- 1 tsp salt
- 2 tsp vanilla
- 1 large egg
- 1 large egg yolk
- 1 1/4 cups semisweet chocolate chips
- 3/4 cup chopped, toasted pecans (optional – but DO IT!)
- Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
- Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
- Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.
- Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
- Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
- Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.
A Deb Watson classic, and Eric’s favorite cookie for Christmas time!
STEP 1- Mix together crust/topping:
1 cup flour
1/2 tsp baking soda
1 cup oatmeal
3/4 cup softened butter
3/4 cup brown sugar
STEP 2 – Press 1/2 in baking pan, bake for 10-15 minutes at 350 degrees. Until very lightly browned.
STEP 3 – Melt together:
32 Caramels (I use brachs squares)
5 tbsp milk
STEP 4 – Pour caramel over crust, top with:
1 cup chocolate chips
1 cup broken walnuts
STEP 5 – Add 1/2 tsp cinnamon & 1/4 – 1/2 tsp nutmeg to remaining oatmeal mixture, then sprinkle over top of caramel, choc & nuts.
STEP 6 – Bake at 350 degrees for 10-15 minutes, light brown. Let cool, cut into squares. Enjoy!
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