A Gluten-Free Lamb Cake for Easter
Decorated with a homemade buttercream and fresh, organic flowers, our lamb isn't just a cake, it's a centerpiece, ready to grace your Easter table with both its appearance and taste. The texture is sublime, the sweetness just right, and the shape? Utterly adorable. Whether you're gathering with family, hosting a springtime feast, or simply looking for a delicious cake, this Gluten-Free Coconut Lamb Cake is sure to bring smiles. Let it be a reminder that holiday traditions can always have a place at the table, even if you're gluten free!
Equipment
Ingredients
- 2 cups Gluten-Free Flour Blend
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon xanthan gum omit if your blend is already inclusive
- 1/2 teaspoon sea salt
- 1 cup unsalted butter room temperature
- 1 1/4 cups sugar
- 2 large eggs at room temperature
- 1 egg white at room temperature
- 3 tablespoons sour cream room temperature
- 1 cup whole milk room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon coconut extract
- 1 cup unsweetened shredded coconut plus extra for decorating
Instructions
- Mix your dry ingredients (flour, baking powder, baking soda, xanthan gum, and salt) in a bowl, whisking them well.
- In another bowl, cream the butter and sugar until they’re fluffy. Gradually add the eggs, egg white, and sour cream, combining well. I like to use a stand mixer for this, but a hand mixer works too.
- Alternately mix in the dry ingredients and milk to the butter mixture, starting and ending with the dry. Stir in the vanilla extract and shredded coconut last, as if you’re sprinkling in little whispers of the beach.
- Prepare your lamb mold by greasing both sides well, ensuring every nook and cranny is ready to release your masterpiece. Pour your batter into the bottom of the mold (the side with the face) — it should be full to almost overflowing. Give it a gentle tap to remove any air bubbles, cover with the top of the mold and tie together with kitchen twine. and place on a baking sheet. B
- Bake until a toothpick inserted in the hole comes out clean (about 45-50 minutes, but keep an eye on it!).
- Cool face up on the cooling rack for 15 minutes. Flip face down and remove the top of the mold. Let it cool for 15 more minutes. Flip again to face up and remove the top mold. Leave in the mold to cool completely, about three hours, before you decorate it.
Nutrition
Serving: 1sliceCalories: 550kcalCarbohydrates: 58gProtein: 7gFat: 35gSaturated Fat: 23gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 108mgSodium: 378mgPotassium: 146mgFiber: 5gSugar: 35gVitamin A: 846IUVitamin C: 0.2mgCalcium: 123mgIron: 2mg
Tried this recipe?Let us know how it was!