Yes, I’ve been obsessed with updating my yellow cakes so they check all the boxes: great texture, short list of whole food ingredients, not too sweet but sweet enough, and easy to make. And now you have at least three options to choose from: almond flour, coconut flour, or almond and coconut flour. I’m pretty sure I’m good with yellow cake for a while.
Not to deflect from yellow cakes, but my banana bread recipe is used quite a bit as a birthday cake. So there’s that option too.
In frosting news, I tested and updated the creamy chocolate frosting I originally posted back in 2021. I left the old ingredient measurements in the recipe notes. It’s more balanced now and there’s less risk of it turning out too thin.
If you’re not into chocolate or you’re avoiding it, you can always frost and finish a cake using jam, berries and whipped coconut cream, or nut butter cream frosting.
Wishing you a great week ahead,
Erica
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Nut Butter Cream Frosting {member}
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Love this! Reminds me of the lemon almond Birthday Cake I celebrate with every year.
check it out:
https://thesecretingredient.substack.com/p/turning-24-my-lemon-almond-birthday