As a custom order bakery it is our goal to create desserts for everyone. Taking time to create recipes that are delicious for those with food allergies is a main priority.We received a request for cake that could not contain the following:Gluten, Dairy, Soy or Tapioca The cake could contain eggs. We have included the instructions to make this recipe vegan.Cake Recipe:1 1/2 Cups Almond Flour1 1/2 Cups Coconut Flour1/2 Cup Cocoa Powder (If making chocolate)1 TBS Baking Powder2 Cups Sugar1/2 Cup Softened Better Earth Vegan and Soy Free Butter 4 Eggs (For vegan us Egg Substitute)1 TBS Vinegar 1 1/2 Cup Almond or Coconut Milk 1 Tsp VanillaVegan and Soy Free Buttercream:
1 1/2 Cup Vegan and Soy Free Butter1 Egg White (Leave out if making vegan)6 Cups Powdered Sugar Instructions:1. Mix almond and coconut flour, sugar, baking powder and cocoa.2. Add softened vegan butter to flour mixture. Mix until combined.3. In a separate bowl or mixing cup combine; eggs, almond or coconut milk, vinegar and vanilla4. Combine milk and egg mixture to flour mixture.5. Mix on medium speed two-three minutes.Baking:1. Bake at 350*2. Mini Cupcakes Bake: 15-20 Minutes3. Regular Cupcakes Bake: 20-25 Minutes4. Cake Bake: 30-40 Minutes

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