The great thing about sugar free yellow cake is that you can put whatever you want on it, strawberry topping with a little whip cream, or a chocolate frosting and coconut, or almonds, or kiwi.
“The cake is your oyster”[/vc_column][/vc_row][vc_row][vc_column width=”1/1″]
More detailed directions (with pictures)
Here’s everything we’ll need for this recipe
The first thing we are going to do is cream our butter in a large mixing bowl, along with all of our wet ingredients: , agave, vanilla, coconut milk and eggs.
Now. MIX! On a medium speed, for about 2-3 minutes. Until your mixture looks something like this.
Now that we have all our wet ingredients lets add in some dry and make a happy little family.
This is our flour, baking powder and salt combination, already combined as one.
Add about half a cup of flour at a time, until it is all completely combined, scraping the sides of the bowl as you go to make sure nothing gets missed.
When you’re done adding in all the flour, the batter should look something like this.
Now let’s get this batter into a pre-greased and floured cake pan
Fire that baby into the oven at 350 degrees F, for 30-35 minutes.
Test it with a toothpick to make sure its fully cooked. When the toothpick comes out clean, you’re home free!
Let cool. Serve.
P.s. I wouldn’t suggest watching your favorite show while baking… you might end up with a slightly “burnt golden” look, rather than a soft gentle golden 😉
If you’re looking for some icing ideas, I’ve got em! Check out my: