Remember those pink Hostess Snoballs? They were made of chocolate cake with a creamy and spongy marshmallow filling. That same spongey white filling was on the outside as well. Then, the entire thing was covered in pink coconut. This gluten free snowball cake is made the same but with natural food coloring. You don’t need a special pan to make this delicious cake, just two round cake pans, and a large bowl.
Links You’ll Need:
Chocolate Buttermilk Sour Cream Layer Cake
Homemade Almond Milk (Without Gum) – Gum causes your baked goods to become gummy and chewy.
New Dairy-Free Buttermilk Substitute Recipe
Rather than purchase a domed pan that really won’t make a good cake, use this easy method to make a gluten free snowball cake, even dairy-free and egg-free.
While the cake cools, using your fingers or a spoon, toss together the coconut flakes beet powder, water, and stevia, if using. If you have a food processor, use it instead, on the “pulse” setting instead as it helps to distribute the color evenly and chops the coconut flakes/strips into small pieces. If you don't use a food processor, use kitchen scissors to cut the coconut by placing it in a bowl, making several cuts over and over again.
Slice off the dome of one of the layers; set aside the domed portion for snacking and set aside the flat layer.
*If you’re using 8-inch cake pans, be sure to use a smaller bowl, probably a 2-quart would work well. You may have to cut the flat layer down to size to fit the width of the top of the bowl.
NOTE: I made the above-pictured cake using dairy-free sour cream, Tofuti brand (contains soy). However, it made the cake batter gummy. So, I added 2 tablespoons more oil and 1/4 cup of water. It turned out great.
For Dairy-Free Buttermilk:
Combine 3 tablespoons apple cider vinegar with enough dairy-free (gum-free) milk to make 1 cup. Adjust amounts as necessary. I like to use homemade almond milk (see above link at the top of the page). For a non-vinegar version, see the above link at the top of the page.)
Egg-Free:
For egg-free, replace each egg white with 2 tablespoons of liquid from a can of white beans. I like the flavor of white kidney/cannellini beans. Replace each egg yolk with 1 tablespoon refined coconut oil (for no flavor), unrefined coconut oil (for coconut flavor), or heavy cream or melted and cooled butter (if you’re dairy-tolerant).
I have been buying Absolutely! Gluten Free original crackers for years and their cracked pepper…
Costco sells E&C‘s vegan/dairy free Heavenly Hunks oatmeal chocolate bites. I’ve perfected the recipe that…
Costco sells Heavenly Hunks, organic, gluten free, vegan/dairy-free, oatmeal chocolate bites that the gluten free…
- Easier Than Puff Pastry This delicious gluten free Parmesan pastry dough may be used…
Using the popular Gluten Free Raisin Cinnamon Rolls and Chocolate Ganache recipes, together was born…
While I have developed other gluten free corn bread recipes, this one is my favorite…
This website uses cookies.