moist cake FINAL

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My wonderful nanny stumbled upon THE best recipe the other day and we doctored it up into this faboo dessert.  It’s gluten free and you can also make it dairy free as well which is a win win for all of you who have allergies!  You need to double the recipe and bake in a 9×12 (ish) glass pan so that you have enough cake to layer and stack.  The first time I made it I used cool whip for the topping, but then I stumbled upon coco whip in the frozen section at Whole Foods and it’s delish!  I used strawberries both times, but raspberries and blueberries would also be delicious.  I bought these cute little glass dessert dishes about 4 years ago at Swan Coach and as it turns out, it’s perfect for this presentation…which to me is half the fun.  This will definitely be the dessert I serve at my next little dinner party.  Oh and did I mention you can totally make this a day ahead?!  WIN, WIN!


*double the recipe if making for more than 4-5 people)

3/4 cup – butter (soft)

1 cup – sugar

4 – eggs

1/2 cup – milk (although we doubled it on accident and it’s extra moist and delicious, haha)

1 tsp – vanilla extract

1/4 tsp – almond extract

1-1/2 cup – almond flour

1/2 cup – coconut flour

2 tsp – baking powder

1/4 tsp – sea salt

topping – cool whip, coco whip or homemade whip cream, etc…then top with your berry of choice for an extra little sprinkle of color on top.  Barbara also had the great idea of adding shredded coconut to the whipped topping for a little extra pop!


  1. Preheat oven to 350F.
  2. Cream butter and sugar until light and fluffy, 7-10 minutes.  Add in eggs, one at a time, and beat until fully blended.  Add milk and extracts and mix until combined.
  3. In a separate bowl, combine almond flour and coconut flour, baking powder and salt.  Add the flour mixture to the butter mixture and beat until creamy.
  4. Divide batter evenly between the cake pans and smooth tops.  Bake until set and a tester inserted in the center comes out clean, about 25 minutes.  Let cool completely. (you don’t want your topping to slide off!)
  5. Once cooled, I cute into squares, set into the dishes and then generously applied the whipped topping before stacking the other cake on top.

*I left my mixer at the farm over Thanksgiving so we just threw everything in the blender and it turned out just fine, haha.

Photos by www.saradharper.com

Original recipe from here.


1 Comment

  1. Teresa Kamm
    February 26, 2016 / 5:57 pm

    Way to go Jess. This looks like a home run and it’s so pretty. I’ve had dinner parties where some people needed gluten free and others could not have dairy. This recipe works for everyone. Thanks so much and “Yo Mamma” is very proud of you!

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