2 ½ cups Namaste Perfect Flour Blend
5 eggs, separated, room temperature
5 Tbsp. Earth Balance Buttery Sticks, room temperature
½ cup coconut oil, melted
2 cups sugar (may decrease sugar to just a little more than 1 ¾ cups and you won’t notice)
1 tsp. vanilla extract
1 ¼ tsp. baking soda
1 cup reconstituted goat milk (or other non-dairy beverage) with 1 Tbsp. white vinegar or fresh lemon juice added
1 ½ cups unsweetened coconut
- Preheat oven to 350° F. Grease a 13×9 pan or two round baking pans. (I like to use some Earth Balance or coconut oil.) If using round baking pans, line with parchment paper.
- Cream butter, coconut oil, and sugar until fluffy. Add egg yolks one at a time beating after each addition. Stir in vanilla.
- Combine flour and baking soda in a separate bowl. Add the flour mixture to the butter mixture alternating with the goat milk mixture. Start and end with the dry ingredients. Blend in the coconut.
- In a separate bowl, beat egg whites just until peaks form. Fold gently into cake batter. Bake for approximately 40 minutes for a 9×13 pan or about 25 minutes for cake rounds. Cake is done when toothpick inserted in center comes out clean.
- Frost with vegan cream cheese frosting.
Vegan Cream Cheese Frosting
1/2 cup (1 stick) Earth Balance Buttery Sticks, room temperature
One 8-ounce container vegan cream cheese, out of the fridge for 1 hour (like Kite Hill plain cream cheese)
1 tsp. vanilla
3 to 5 cups organic powdered sugar
- In a large mixing bowl, add softened butter and beat well. Add vegan cream cheese and vanilla, and mix again until creamy and smooth.
- Add powdered sugar in 1 cup (or less) increments until thick and spreadable.
- You want this frosting to be fairly thick so it won’t slide around. Keep adding powdered sugar until it reaches the right consistency. Refrigerate the frosting for about 30 minutes to make it easier to frost the cake.
*Other gluten free flours may work well, although I usually use Namaste.
*You can cut the sugar in a cake recipe by 10%. It won’t affect the consistency and it’s sweet enough—especially with frosting.
*Adding vinegar or lemon juice to goat milk creates “buttermilk.” My favorite goat milk is Meyenberg Whole Powdered Goat Milk. The powder keeps well in the fridge for months and you can make fresh when needed.
*The first time I made this cake, I underbaked it a bit. Once the toothpick comes out clean, I bake it for a few more minutes, as long as it’s not getting too brown. Gluten free products sometimes need a little more cooking or baking time. Also, the more I make it, the better it seems to turn out. Like everything, practice makes perfect. So, if your first cake doesn’t quite hit the mark, try again.
Cake recipe derived from Namaste.
Frosting recipe derived from Minimalist Baker.