Funfetti Celebration Cake (gluten & dairy free

• Refrigerated

  • 4 Egg whites

• Canned Goods

  • 1 3/16 cup Coconut milk, canned

• Condiments

  • 1/2 cup Margarine or dairy-free butter spread

• Baking & Spices

  • 2 tsp Baking powder
  • 1 Food coloring
  • 1 3/4 cup Gluten-free flour blend
  • 2/3 cup Granulated sugar
  • 1 1/2 lb Powdered sugar
  • 1/2 cup Shortening
  • 1 Sprinkles
  • 2 tsp Vanilla

• Oils & Vinegars

  • 7 tbsp Coconut oil

• Bread & Baked Goods

  • 5/16 cup Colorful cake

Found on thekitchenmccabe.com

Description

Ingredients

• 1¾ C. Gluten-free Flour Blend(must contain xanthan gum)
• 2 tsp Baking Powder
• 1 C. Coconut Milk(canned)
• 1 tsp Vanilla
• 4 egg whites, room temperature
• 7 tablespoons Coconut Oil, solid
• ⅔ C. Granulated sugar
• ¼ C. + 1 tablespoon Colorful Cake Sprinkles(preferably the long type, not the small balls)
• FOR THE FROSTING:
• ½ C. Shortening
• ½ C. Margarine or dairy-free butter spread, softened
• 1 t. Vanilla Extract(clear, if possible)
• Food coloring, if desired
• 1½ lb. Powdered Sugar
• 3-4 tablespoons Coconut Milk(canned)
• Sprinkles, for topping

Directions

• Preheat the oven to 325°F. Grease and flour(using GF flour blend) 2 6 round cake pans.
• Whisk flour and baking powder together in a small bowl.
• Combine ¾ C. coconut milk and vanilla in another small bowl.
• In a medium bowl, beat egg whites on high speed of electric mixer until stiff peaks form.
• In another bowl, beat the coconut oil and granulated sugar on medium-high speed until fluffy.
• Beat in remaining ¼ C. coconut milk until smooth.
• On medium speed, add flour mixture in three additions, alternating with milk mixture in two additions, mixing until smooth.
• Whisk in one-third of the egg whites to lighten the batter. Fold in remaining egg whites using a rubber spatula.
• Add in the sprinkles and fold in until just distributed.
• Divide the batter evenly between prepared cake pans.
• Bake 30=35 minutes or until wooden pick inserted in centers comes out clean.
• Remove pans from oven to a wire rack to cool. After about 10 minutes, remove the cakes from the pans and let cool on wire rack.
• When the cakes have cooled, level the tops with a serrated knife and then slice each cake in half horizontally to make 4 layers.
• Place one layer of cake on a cake stand and spread about ½ of frosting evenly on top of it. Top the frosting with another cake layer. Repeat until the cake is assembled, ending with the last layer of cake, bottom side up.
• Cover the cake in frosting and smooth the sides and top with a spatula(or butter knife). Place remaining frosting in a piping bag fitted with a large star tip and pipe stars across the top of the cake, covering the whole surface.
• Using your hand, pat handfuls of sprinkles onto the bottom half of the cake.
• Sprinkle the top of the cake with cake sprinkles.
• Serve the same day made.
• For the Frosting:
• Place the shortening and softened dairy-free butter in the bowl of a stand mixer. Using a paddle attachment, beat together until smooth and well blended. Mix in the vanilla and food color of choice. Add in the powdered sugar, one cup at a time, mixing on low speed until all the sugar is incorporated. Scrape down the bowl once. Add 3 tablespoons of coconut milk and slowly mix in. Turn the speed up to medium/high and beat the frosting until smooth and light, adding more coconut milk to thin, if needed. Store in an airtight container in the refrigerator.