Love aside, Valentine’s day is notoriously all about high fructose corn syrup. Here at HBfit we like to indulge a little, without all the refined sugars– so we set out to make a cake that would satisfy your sweet tooth without the accompanying guilt! Whether your baking for two, or just for a cute Instagram photo, this gluten-free vanilla cake with coconut frosting is sure to do the trick!
V- DAY LOVE CAKE
Vanilla Cake Mix Directions
- 1 whole package of GF Vanilla Cake Mix (Bob’s Red Mill)
- 3 Large Eggs
- 1/2 cup coconut oil
- 1/2 cup room temperature water
Preheat oven to 325 degrees F. Generously grease one 9×13 rectangular nonstick pan. Line bottom of pan with parchment paper or wax paper, then grade again. In a large mixing bowl beat eggs for 30 seconds on medium-low speed. Add mix, then oil and water. Beat for 60 seconds on medium-low speed, scraping down sides of bowl with spatula. Divide batter evenly in pans (if using multiple pans) and smooth tops with spatula. Place pan on middle rack and bake for 30 to 35 minutes or until a toothpick inserted into center comes out clean. Cool cake in pan on a wire rack for 15 minutes. Run sharp knife around edges to loosen cakes, then invert on to a separate plate to cool completely before cutting out heart shapes and then frosting.
Coconut Milk Frosting
- 2 cans full fat coconut milk refrigerated overnight
- 1/4 teaspoon vanilla extract
- A few drops of red food coloring
Take cans of coconut milk out of the fridge. Open the cans and discard the liquid (or save it for a smoothie!) then scoop the firm coconut meat into the bowl of your electric mixer. Beat on medium-high speed until completely whipped and thick. Beat in the food coloring to desired shade and then extract. Set the bowl in the fridge until ready to use.
**Cake recipe from Bob’s Red Mill mix and Frosting from How Sweet Eats