Ingredients

The following ingredients have 10 Servings
  • 3/4 cup whole milk (or coconut milk)
  • 4 pastured eggs
  • 1 1/2 cups organic pure cane sugar
  • 1 cup softened butter
  • 2 TB apple cider vinegar
  • 1 vanilla bean (scraped)
  • 1/2 tsp vanilla extract (If you do not use the vanilla bean, use 2 tsp vanilla extract)
  • 1/2 tsp almond extract
  • 1 1/2 cups brown rice flour
  • 2/3 cup potato starch
  • 1/3 cup tapioca starch
  • 1/2 tsp sea salt
  • 1 TB aluminum free baking powder
  • 1 tsp xanthan gum
  • 2 cups softened butter
  • 3 1/2 cups organic powdered sugar
  • 1 vanilla bean (scraped)
  • 1 teaspoon vanilla extract
  • 1-2 TB whole milk or coconut milk

Instruction

  • Butter two 8 inch cake pan rounds, and fit parchment paper to the bottom of each pan sticking to the butter.
  • Blend the wet ingredients (milk, eggs, sugar, butter, vinegar, vanilla bean, vanilla extract, and almond extract) in a large mixing bowl for a couple minutes until well combined.
  • Add the rest of the ingredients (the dry ingredients) right into the bowl, and blend to combine until creamy.
  • Divide the batter between the 2 cake pans evenly and bake in a 350 degree oven for 40 minutes. Let the cakes cool about 20 minutes before taking them out to cool the rest of the way on a cooling rack.
  • Once the cakes are cooled completely, you can frost them. Just blend the vanilla bean frosting ingredients together in a medium mixing bowl until well combined and frost your cake how you want.