Gluten and Dairy Free TDW Lemonade Cake
If you're like us, we are always on the hunt for a gluten-free dessert that not only tastes good, but is easy to make as well! We took our favorite cake mix and combined it with our TDW Organic Lemonade mix for a bright-tasting summer sweet treat. The coconut frosting is the perfect topping to give this dessert a big chef's kiss.
Ingredients
- 1 box of Simple Mills vanilla cupcake & cake mix
- 3 eggs
- 1/2 cup extra virgin olive oil
- 1/3 cup almond milk
- 2 tbsp TDW Organic Lemonade mix
- zest and juice of 1 lemon
Frosting:
- 1 can organic coconut milk that has been chilled overnight
- 1 tsp vanilla
- 2 tbsp almond milk
Instructions
- Preheat your oven to 325 degrees Fahrenheit. Using organic avocado or olive oil spray, grease a square 9x9 baking dish.
- Combine all of the ingredients except for the cake mix into a large mixing bowl and whisk to combine. Add the cake mix and stir until everything is incorporated.
- Pour the cake mixture into the square dish and evenly smooth out. Bake for about 35 minutes until the cake has set.
- Let the cake completely cool before cutting into squares. While the cake is cooling, prepare the frosting...
Coconut Frosting:
- Make sure the night before or 24 hours before making the frosting, that you chill your coconut cream into the refrigerator.
- To open the can, flip the coconut cream upside down and open the bottom part of the can. You'll want to gently pour out the coconut water that has set at the bottom.
- Using a spoon, scoop out the thick coconut cream that rose to the top of the can and place it into a large mixing bowl.
- Add in your vanilla. Using an electric hand mixer, whisk your cream until you reach a frosting consistency. If your cream is too thick and you want to thin it out, add a tablespoon or 2 of almond milk.
- Spread over your cake and cut into squares. Garnish with fresh lemon zest. Enjoy!