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My children have been stuck with me and my veggie creations for the past month; these final days of summer, they are not drawn into the kitchen so quickly. Sure, they eat the vegetable dishes I make, however they are not particularly excited by my recent culinary explorations.
Imagine their interest the other day then, at the very end of their summer vacation, when I offered to bake cake with them (and the four friends they had over). They were immediately game for the project.
Since there were six children in all, of course we had to make six cakes –one for each. Following is the recipe we used for our messy adventure.
Six Layer White Cake
- 1 cup coconut flour, sifted
- 1 teaspoon celtic sea salt
- ½ teaspoon baking soda
- 12 eggs
- 1 cup grapeseed oil
- 1 cup agave nectar
- 1 tablespoon vanilla extract
- In a large bowl, combine coconut flour, salt and baking soda
- In a medium bowl, blend together eggs, grapeseed oil, agave and vanilla
- Mix wet ingredients into dry and blend with a mixer or hand blender until smooth
- Pour batter into a bunch of well greased and floured pie, tart or cake pans
- Bake at 350° for 20 minutes
- Cool completely
- Decorate and serve
Serves 16
Don’t be scared off by the dozen eggs, this recipe makes enough cake for a large crowd, so they are divvied up in numerous servings.
At the end of the project each child dug into their own unique gluten free cake with fork and knife.
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