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Vanilla Cake: Vanilla Cream Cheese Frosting

The document provides a recipe for a vanilla cake made with coconut flour and cornstarch. It lists the ingredients and provides detailed instructions for making cupcakes or a layer cake. Notes are included that cake flour results in a more tender crumb than all-purpose flour and suggestions to potentially lower the temperature and extend the bake time if the cake is too sweet.

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Laurel Hanson
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55 views

Vanilla Cake: Vanilla Cream Cheese Frosting

The document provides a recipe for a vanilla cake made with coconut flour and cornstarch. It lists the ingredients and provides detailed instructions for making cupcakes or a layer cake. Notes are included that cake flour results in a more tender crumb than all-purpose flour and suggestions to potentially lower the temperature and extend the bake time if the cake is too sweet.

Uploaded by

Laurel Hanson
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Vanilla Cake 200 g coconut flour 320 g cornstarch 5 tsp baking powder 2 tsp baking soda 2 tsp salt

6 eggs 4 egg whites 550 g sugar 8 tsp vanilla 4 tsp vanilla bean paste 2 cups melted butter 400 g buttermilk (200 g cream, 175 g water, 3 tsp lemon juice, let sit)

Directions 1. Preheat oven to 350*F. 2. In a medium bowl, add cake flour, baking powder, baking soda and salt. Stir together with whisk, and set aside. 3. In the bowl of an electric mixer, add eggs and beat 10-20 seconds. Add sugar and continue to beat on medium speed about 30 seconds. Add vanilla and oil, beat. 4. Reduce mixer speed to low and slowly add about half of the flour mixture. Add half of the milk, then the rest of the flour and the rest of the milk. Beat until just combined. Scrap down the side of the bowl. 5. The batter will be thin. Pour batter into a muffin pan prepared with paper liners. Fill liners about 2/3 full. 6. Bake cupcakes in pre-heated oven for 12-14 minutes. 7. Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack. 8. Frost as desired when fully cool. I love to use my favorite Vanilla Cream Cheese Frosting recipe. 9. Feel free to use this recipe for a cake as well. The recipe above will work for a 6 cake. Double the recipe for an 8 or 9 cake. 10. A note about Cake Flour- Cake Flour has a lower protein content than traditional all-purpose flour, which results in a more tender, delicate crumb in the finished product. If you can not find or access cake flour, feel free to substitute as necessary, but your results will vary from the original recipe

(POTENTIALLY TOO SWEET) (LOWER TEMP, LONGER BAKE TIME) maybe 300*

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