Lark & Bri’s Gluten-free wedding cake
Ingredients
  • 9whole eggsSeparated
  • .75cups SugarSeparated
  • 3/4Cup melted butter
  • 3/4Cup cold coffee
  • 1.5Tbl vanilla
  • .5tsp salt
Dry
  • 1Cup coconut flour
  • 3/4Cup good cocoa powder
  • 3/4tsp baking soda
Instructions
Beat Eggs
  1. Beat egg yolks with 1/4C sugar until light lemon colored and fluffy. Separately, beat egg whites with 1/4C sugar and .5t cream of tartar until they hold firm peaks
Mix wets
  1. Stir together coffee, melted butter, vanilla, salt
Mix dries
  1. Sift together coconut flour, cocoa powder, baking soda and 1/4C sugar until no lumps remain.
Make batter
  1. Prepare 3 8″ cake pans, dusting with coconut flour. Mix wets and dries into beaten egg yolks until completely combined. No lumps or streaks. Use a wide spoon or shallow scoop to add 1C of beaten egg whites and stir to lighten batter. When streaks are mostly gone, turn the batter into the rest of the beaten egg whites and stir until only a few streaks remain. Divide between pans, smooth, and cook 20-30 minutes, until the centers spring back and a toothpick is clean. Cool for 10 minutes then turn out onto cooling racks.