Gluten-Free Layer Cake

This stunning cake is made gluten-free and dairy-free thanks to a blend of gluten-free flour.

The frosting is made with Native Forest Organic Coconut Cream and date syrup!

Native Forest Organic Simple Coconut Milk is incorporated into the cake to make it dairy-free.

Make this cake for any occasion and top it with your favorite garnishes!

Servings: 6-8

Prep Time: 30 min

Cook Time: 30 min

Ingredients Cake:

2 cups gluten-free flour blend

1 cup almond flour

1 tbsp baking powder

2 tbsp avocado oil

3 organic eggs

1 cup maple syrup (sub with honey)

1 tsp fresh rosemary, minced (optional)

Grapefruit zest, 1 grapefruit (sub with orange or lemon zest)

Pinch of salt

Ingredients Whipped Coconut Cream:

27 oz Native Forest Organic Unsweetened Coconut Cream

1 tsp date syrup (sub with maple syrup)

Instructions:

Preheat the oven to 325 degrees Fahrenheit and grease 3 6-inch springform pans with coconut oil.
In a large mixing bowl combine gluten-free flour, almond flour, baking powder, fresh rosemary and salt.
Add softened coconut oil, eggs, maple syrup and avocado oil. Beat with a hand mixer until combined.
Add coconut milk and grapefruit zest and slowly mix until combined.
Evenly pour batter into the three pans and bake in the oven for about 30-35 minutes until a toothpick comes out clean.
Set aside to cool for about 10-15 minutes. Then remove cakes from the pans and let cool completely on a cooling rack.
In the meantime prepare whipped coconut cream. In a bowl mix coconut cream and date syrup with a hand mixer or stand mixer for 30-60 seconds until fluffy.
Place one of the cooled cakes onto your cake plate. Top with ⅓ cup of whipped coconut cream and spread evenly.
Top with another cake layer and repeat the process.
At the end top cake with remaining coconut cream and spread evenly across and onto the sides using a dough scraper or an offset spatula.
Garnish with fresh fruits and serve immediately.
Store leftovers in the refrigerator for up to three days.