This cake recipe comes from one of my mom’s co-workers and is one of my dad’s favorite cakes! Since my dad was especially busy with work my last week home and took me to my nerve blocks, I decided it would be nice to make him a special treat; plus I really wanted to try this cake, since my parents always talk about how good this recipe is.
1/2 c. Earth Balance, softened
1 c. of evaporated cane juice
1 tsp. vanilla extract
2 c. Jules Gluten-Free Flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 c. (8 oz) So Delicious Plain Coconut Yogurt
1/2 c. evaporated cane juice
1/2 c. flaked coconut
1/2 c. semisweet chocolate chips
1/2 c. chopped walnuts
In a mixing bowl, cream Earth Balance and evaporated cane juice. Add the eggs one at a time, beating well after each addition. Beat in vanilla. Combine creamed mixture alternating with coconut milk yogurt.
Spoon half of the batter into a greased tube or bundt pan. Combine the filling ingredients; sprinkle half over the batter. Repeat layers. Bake at 350* for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to the wired rack.
Author Information: Candice Rose Clifford
After being diagnosed with non-celiac gluten sensitivity Candice started Embrace G-free. On this honest account you will find posts which empower you to live your happiest and healthiest gluten free life, in addition to recipes, product reviews, and resources.
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