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 (or sugar)
1 tsp. vanilla extract
2 c. Jules Gluten-Free Flour or other all purpose 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 (or sugar)
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.
Find Me on Twitter: CandiceRose90