Okay, so hear me out, I used Oat Milk instead of regular milk for the cake mixture, BUT I used regular butter, which doesn’t make it 100% dairy-free. I almost ended up making this cake gluten-free, but the coconut flour was too overpowering in flavor, so next time, I’ll test this out using regular gluten-free flour.
When making this recipe my own, I didn’t realize that most white cake recipes call for Almond extract, which Im assuming is for flavor. Being that I am allergic to peanuts of any sort, I decided to leave that ingredient out of the mix!
It feels good sharing a recipe with you all today! I feel like I’ve been trying to get back int to the food world via my blog + IG for a while, and I’ve finally arrived again, but this time, I’m not leaving! I wanted to make a simple sweet recipe that you can use anytime for a sweet treat.
Today Im sharing how I used this cake recipe to make heart-shaped cakes for Valentine’s day! I’ve also linked some heart-shaped tins for you below to shop!
Here is the LINK to shop the valentine cake/cupcake molds!