A larger-than-life birthday party isn’t required to indulge in a multi-tiered confection. This is the case with our vanilla cake, which is not only gluten-free, but also perfectly captures the sweet flavour of the holiday season. This is accomplished with the addition of cinnamon, maple syrup (or honey) and Vital Proteins Collagen Creamer® in Vanilla.
This dessert is a deliciously festive way to end your day or week. Treat yourself to a slice of vanilla cake the next time you can’t shake off a sugar craving.
What are the Benefits of Vital Proteins® Collagen Creamer™?
The benefits of Vital Proteins® Collagen Creamer™ include:
- A good source of healthy fats, thanks to the coconut milk powder they contain
- 10g of bovine collagen peptides per serving
- Bioavailable, meaning they can be easily digested and absorbed by the body
- Paleo-friendly
- Free from gluten and soy
- No artificial sweeteners or added sugars
- Available in a choice of flavours: Vanilla, Coconut and Mocha
Our collagen coffee creamers are a delicious way to add extra creaminess, collagen and flavour to your morning coffee or your favourite baking recipes, like with this gorgeous gluten-free vanilla cake. Check out more of our collagen recipes.
Collagen Gluten-Free Vanilla Cake Recipe
*CONTAINS EGGS, MILK AND NUTS
- Servings
- 12
Ingredients
- 160g almond flour
- 96g coconut flour
- 32g tapioca flour
- 2 scoops Vital Proteins Collagen Creamer in Vanilla
- 3 eggs
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp sea salt
- 85g coconut oil, melted
- 150g coconut sugar
- 85g maple syrup or honey
- 1 tsp pure vanilla extract
Method
Preheat the oven to 160°C, grease two 8-inch cake tins with coconut oil or line with parchment paper.
In a large mixing bowl, combine the dry ingredients of almond flour, coconut flour, tapioca flour, Vanilla Collagen Creamer™ supplement, baking soda, sea salt and cinnamon.
In a separate mixing bowl, whisk together the eggs, maple syrup, coconut oil and coconut sugar until well-combined.
Slowly mix the dry ingredients with the wet mixture.
Pour the batter evenly between the two cake pans and bake for 20 minutes or until an inserted skewer comes out clean.
Enjoy with your favourite dairy-free frosting. Garnish with fresh sugared cranberries and rosemary.
Written by Grace Gavilanes
