It’s a gloomy Thursday with the rain falling and grey scenery, but after my household chores, writing and catching up on important phone calls, I’m going to read book number two in the Dragon Heart Legacy series. Loving that series!

I wanted to take this moment to share with you the cake I made over a week ago that was so good! It was a vanilla cake with cream cheese frosting. On this rainy day, if you’re also getting rain or even if you are having a bright sunny day, you may wish to make a delicious cake for tea time or dessert. This cake will last for a couple of days before losing it’s moisture and drying out a bit. By the third day, it had gotten dried out. But by the fourth day, it was gone! Cake doesn’t last long in my home. 🧁😀

I’m looking forward to this weekend since I’ll be spending time with my husband and children celebrating an early Valentine’s with them! I’ll be making a lovely breakfast and I have some little gifts for them. I haven’t seen my daughter in about a month, so I’m really looking forward to having us all together again! We always have a wonderful time together!

Hope you all enjoy a lovely weekend!! Here’s that cake recipe:

Vanilla Cake with Cream Cheese Frosting

Ingredients for cake:

2 1/2 cups Gluten Free all purpose flour

2 1/4 tsp baking powder

3/4 tsp salt

1 cup granulated sugar substitute (I like Swerve)

2/3 cup Stevia

3/4 cup unsalted grass fed butter, room temperature

3 large eggs, room temperature

1 Tbsp vanilla extract

1 tsp almond extract

1 cup almond milk mixed with 1 Tbsp white vinegar (this makes a buttermilk)

Ingredients for cream cheese frosting:

8 oz dairy free cream cheese

1/2 cup unsalted grass fed butter, room temperature

3 cups powdered sugar

1 tsp vanilla extract

1/8 tsp salt

Directions:

1. Preheat oven to 350° F. Grease two 8″ pans with butter or coconut oil or non stick spray. I usually use coconut oil spray or grass fed butter. Set aside.
2. Whisk together in a medium bowl the GF flour, baking powder, and salt. Set aside.
3. With a hand held mixer, cream the butter by blending for 3-4 minutes, scraping the bowl down on occasion. Add the vanilla and almond extracts, blend in.
4. Add the eggs in one at a time, mixing in each one on medium speed, then upping the speed to high and mixing for one extra minute.
5. Reduce the speed to low and in 3 batches, add the flour, alternating with adding the “buttermilk” mixture. Scrape down with rubber spatula and make sure blended well. Don’t overmix as that can make the cake very dense.
6. Equally disperse the batter into each cake pan and place in preheated oven. Bake for 30 minutes or until toothpick inserted comes out clean. Cake should also pull away from pans too. Let cool on cooling racks while still in pans for a couple of minutes, then gently place out of pans to cool on racks until completely cooled.
7. While cakes are cooling, make frosting.

Directions for frosting:

1. With a handheld mixer, blend the cream cheese and butter together on high speed until creamy and smooth.
2. Add the confectioner’s sugar, vanilla extract and salt. Beat together on slow speed for 30 seconds then switch to high speed blending for 2 minutes.
3. When cakes are cooled, spread frosting on to cakes and serve. Keep well covered when not eating. Stays moist for 2 days and lasts for 3 days. Enjoy!!!