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.
