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Lark & Bri's Gluten-free wedding cake

I was nervous as a cat making a three-tier gluten free cake, but it was great! The key was to whip the eggs for loft, and even the gluten-skeptics had seconds!

Ingredients

  • 9 whole eggs Separated
  • .75 cups Sugar Separated
  • 3/4 Cup melted butter
  • 3/4 Cup cold coffee
  • 1.5 Tbl vanilla
  • .5 tsp salt

Dry

  • 1 Cup coconut flour
  • 3/4 Cup good cocoa powder
  • 3/4 tsp baking soda

Instructions

Beat Eggs

  • 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

  • Stir together coffee, melted butter, vanilla, salt

Mix dries

  • Sift together coconut flour, cocoa powder, baking soda and 1/4C sugar until no lumps remain.

Make batter

  • 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.