Thursday, July 4, 2013

Chocolate Coconut Flag Cake (Gluten, Dairy and Dye Free)

My daughter wanted to make a flag cake to celebrate the 4th today, and we needed to make something gluten and dairy free.  I also recently purchased some coconut oil to experiment with in the kitchen, so I decided to incorporate the coconut oil into our cake.  We all love chocolate, so that decision was easy.  We made a Betty Crocker Gluten Free Devil's Food Cake and substituted coconut oil for the butter.  The mix is designed for a smaller 9x9 pan, but it worked fine to make a thinner cake in a larger 9x12 glass baking dish.  You could also use two cake mixes if you prefer a thicker cake or need more servings.  We topped the cake with coconut icing.  I used the icing recipe from these Fluffy Coconut Cupcakes.  Then we used blueberries and sliced strawberries to decorate.  Voila!  Simple, allergy friendly cake.

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