Vanilla Cakes
This recipe makes 6 cupcakes or 4 cakes.
Servings: 6 cupcakes
Calories: 310kcal
Ingredients
Cake
- ¼ cup coconut flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 3 large eggs
- ½ cup honey or maple syrup
- ½ tablespoon vanilla extract
- ¼ cup unsalted butter or oil
Creamy filling
- 4 tablespoons vegetable shortening Spectrum or other brand
- 2 tablespoons honey or maple syrup
Instructions
Cake
- Preheat your oven to 350 degrees F.
- Blend all the dry ingredients and then start adding all the wet ingredients to the dry mix.
- Pour the batter into the boats (or cupcake liners) and fill ¾ of the way. You'll need to double either recipe if you're not making both vanilla and chocolate boats.
- Bake for about 12 minutes, or until a toothpick comes out clean.
- Cool the cakes.
- Fill the cakes using a the decorator tool that came with the pan, or a pastry bag. Fill it by injecting the filling in about three places under the cake. If it's a cupcake, just inject it in the center bottom of the cupcake.
Cream filling
- Combine all the ingredients, and blend or whisk until fluffy (about 3 minutes).
Nutrition
Calories: 310kcal | Carbohydrates: 32g | Protein: 4g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 146mg | Potassium: 57mg | Fiber: 2g | Sugar: 30g | Vitamin A: 371IU | Vitamin C: 0.2mg | Calcium: 19mg | Iron: 1mg
