Yields 1 9″ Cake

Ingredients-

11/3 cup Gluten Free All Purpose Flour
1/2 t. xanthan gum
1 t. baking powder
1 cup palm sugar
11/2 t. vanilla
5 eggs, room temperature or 3T + 2 teaspoons egg whisked & 10 Tablespoons warm water
15 ounces coconut milk
11/4 cup almond milk
3/4 cup cream of coconut
Dream Date Sauce 2 12oz jars
2 T Cinnamon

Method-

Preheat oven to 350 degrees. Grease and flour a 9” metal baking pan. Set aside.

Whisk flour and baking powder, beat on medium speed until fluffy, about 1 minute. Decrease the speed to low, gradually adding sugar for one minute. Scrape down the sides of the bowl, if necessary.

Add eggs one at a time. Mix thoroughly to combine. Add vanilla and flour mixture in three batches and mix until just combined.

Transfer the batter to a prepared pan and spread evenly. It will appear to be a very little amount.

Bake on the middle rack for 25 minutes until the cake is lightly golden and reaches an internal temperature of 200 degrees. Remove from pan cool for 30 minutes  Poke the top of the cake all over with a fork.

Adapted from Alton Brown’s Dairy Free Tres Leches Cake

For the Glaze-

Whisk the coconut milk, almond milk and cream of coconut. Pour over the cake, cover with plastic wrap and refrigerate overnight. When ready to serve, spread dream date evenly over the cake and sprinkle with cinnamon.  Enjoy!