Coconut Chocolate Chip Cake- An Easy Gluten-Free Recipe
|Use a gluten-free pancake and baking mix to make cake!|
Trust me. Be strong. Be authentic. Think: What would Frances McDormand do?
Coconut Chocolate Chip Cake Recipe
3 large free-range organic eggs
1/2 cup organic coconut oil
1/3 cup coconut milk
1 teaspoon bourbon vanilla extract
1 teaspoon coconut extract
1 cup organic light brown sugar
1/2 cup organic cane sugar
2 cups Pamela's Ultimate Baking and Pancake Mix
or gluten-free baking mix with leavening* see notes
1 1/4 cups sweetened flaked coconut
1 cup chocolate chips
Preheat oven to 350ºF [if you live above 5,000 feet, set your oven temp to 375ºF].
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If you do not use Pamela's Ultimate Baking and Pancake Mix
substitute your own favorite gluten-free baking and pancake mix.
Or make your gluten-free flour combo and add per cup of g-free flour blend:
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 to 1/2 teaspoon of xanthan gum or guar gum
1/4 teaspoon sea salt
GF/CF folks: Make this cake dairy-free by using your preferred self-rising casein-free flour mix and dairy-free chocolate chips.
Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.