Six Layer White Cake

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Ingredients
Instructions
Nutrition

My children have been stuck with me and my veggie creations for the past month; these final days of summer, they are not drawn into the kitchen so quickly. Sure, they eat the vegetable dishes I make, however they are not particularly excited by my recent culinary explorations.

Imagine their interest the other day then, at the very end of their summer vacation, when I offered to bake cake with them (and the four friends they had over). They were immediately game for the project.

Since there were six children in all, of course we had to make six cakes –one for each. Following is the recipe we used for our messy adventure.

Ingredients
Serves:
16
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Instructions
  1. In a large bowl, combine coconut flour, salt and baking soda
  2. In a medium bowl, blend together eggs, grapeseed oil, agave and vanilla
  3. Mix wet ingredients into dry and blend with a mixer or hand blender until smooth
  4. Pour batter into a bunch of well greased and floured pie, tart or cake pans
  5. Bake at 350°F for 20 minutes
  6. Cool completely
  7. Decorate and serve

eating six layer white cake child

Don’t be scared off by the dozen eggs, this recipe makes enough cake for a large crowd, so they are divvied up in numerous servings.

I had initially envisioned this project as resulting in a towering mass of cake, however, the children each wanted to frost their own. My younger son and Josh whipped up a batch of whip cream and heaped their creations with sprinkles. For the dairy free children, we used this vegan chocolate frosting.

Have a great time and be sure the children help you clean up –if you let them join in the fun.

At the end of the project each child dug into their own unique gluten free cake with fork and knife.

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

33 responses to “Six Layer White Cake”

  1. Yes, yes, yes!!! I love this recipe. I halved it as I just needed enough for me and my husband. I was in the mood for a coconut poke cake so I poked it, poured coconut milk and then frosted with coconut whipped cream and toasted coconut. One of the best cakes I’ve ever baked. It made me think of those Pepperidge farm cakes we used to find in the freezer. This will be my new base cake for whatever my imagination can think of next. Thank you, thank you.

  2. Hi, Elana!

    If I cut the recipe in 1/2 and baked cupcakes instead, how many cupcakes would 1/2 the recipe make? I just want to make a few for my husband’s birthday. I don’t need to feed 16 people!

    Thank you,
    Crystalyn

  3. I did not read through all of the comments so forgive me if someone already tried this. I just wanted to report that I used this recipe for my 6 year old’s birthday cake but I subbed honey for agave, coconut oil for the grapeseed, and I baked it in a 11X13 lasagna pan. It came out fantastic, very moist and not too coconut, which you might expect due to the coconut flour and oil I used. This is a keep and easy! I also separated the eggs and whipped the whites and added them last. I’m not sure that part is necessary.

  4. Hello Elana. I have a wedding cake to make in September and have been looking for a recipe I can use. The groom needs it to be dairy free, and a hand full of gets are gluten free. How dense is this recipe? this all the eggs and so little flower I am thinking it comes out rather light in texture? Do you think it would hold up to any kind of professional decorating? I have only ever used a box gluten free mix…so I have almost NO experience with gluten free or dairy free baking….

  5. Hi Elana,

    As a mostly paleo eating family for the past year, your recipes have been a lifesaver for helping my children (12 and 9) not feel deprived or cheated from fun food.

    With Christmas approaching, I have a challenge I’m hoping you might help me with. Usually, we make donuts for Christmas morning. Facing the idea of paleo donuts, I find I’m completely at a loss for what to do.

    I’ve been considering taking this cake recipe and trying to shape and fry it. Any advice?

    Thanks, Sara

  6. Just mixed the batter. I got 2 nine inch cake pans filled a little under half way. I hope they turn out good. I’m nervous. Keeping my figures crossed…

  7. Elana,

    We love your recipes! The peppermint patties are incredible.

    Any tips for making this as a 13×9″ cake?

    Also, same question for the chocolate cake with coconut flour!

    Thank you for all you do!

    Vicki

  8. Hi Elana,

    Firstly I would like to thank you for all your wonderful recipes! I made this as a valentines cake and it was absolutely fantastic!

    The only aspect that wasn’t quite so perfect was that the frosting didn’t seem to set completely. I put it in the fridge for 2 hours but it was still jelly like, so I moved it to the freezer and it set more, but did melt a bit when out of the fridge and was not as solid as your chocolate frosting – have you had this problem before or is it just supposed to be a different consistency to the choc one?

    For the interest of readers I always substitute extra virgin coconut oil for grapeseed oil in all Elana’s recipes, as I believe it is healthier to heat saturated plant fats than polyunsaturated. It has worked perfectly every time.

    Elana, have you heard of coconut palm sugar? From my research it seems like the healthiest sweetener option, apart from stevia and it tastes delicious! Just thought it may be of interest to you if you haven’t tried it already.

    Thanks, Sophia

  9. Elena,

    I’ve been a fan of your site for a year or so now. No problems with celiac, etc. but am diabetic, so I find your low-glycemic value & protein-rich recipes to be enormously helpful in staying healthy.

    I just tried this recipe out for the first time tonight, with a slight change: I made 20 cupcakes, cooked at 350 degrees for 8 minutes, then I gently pushed 1/4 slice of fresh pineapple on top and cooked for another 5-8 minutes. It’s a huge success and tomorrow I get to introduce diabetic & gluten-intolerant friends to what I’m calling “Pina Colada Cupcakes”! Thanks Elena!

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