No problem. This is one you might want to try even if you don’t care so much about staying away from gluten or sugar. I had a yen for real yellow cake, like my mom and Aunt Frostie used to make, and because I’m diabetic, I don’t do either wheat flour or sugar, if I can help it. But the recipes I was finding online were a little too complicated for my kitchen; Auntie L likes fast and easy, and something you can make with what you’ve got on hand. So for me, stuff like cream of tartar and xanthan gum don’t make the cut.
This recipe makes 12 cupcakes or one layer; just double it for two layers. It’s extremely moist, so not sure how well two layers will hang together, but it’s great for a sheet cake or cupcakes.
Mix dry ingredients together:
- 1-1/4 cup coconut flour
- 1/2 tsp salt (I used kosher sea salt)
- 1/2 tsp baking soda
- 1-1/2 tsp baking powder
- 1 cup Just Like Sugar “Baking”
Mix wet ingredients together well, til fluffy; then add dry ingredients:
- 1 whole egg + four egg whites
- 1/3 cup (good!) real mayonnaise
- 1/2 cup unsweetened coconut milk
- 1 tsp vanilla extract (gluten-free, if you’re sensitive)
Bake in preheated oven at 350 degrees for about 20 minutes; a toothpick inserted will come out clean when they’re done, and the top will be springy, but probably not brown at all.
For shortcake, unwrap and invert a cupcake on a plate. Cut it in half horizontally.
Layer with (sugar-free!) whipped cream, fruit — in this case, apricots stewed with lemon juice — and top with more cream, more fruit. You could also use mascarpone, or mix mascarpone and whipped cream.
Isn’t it gorgeous?
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