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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup coconut flour
- 2 3/4 cups all-purpose gluten-free flour (the recipe I use is at the end of the post in this link)
- 1 2/3 cups granulated sugar
- 1 Tbsp. baking powder
- 3/4 tsp. salt
- 3/4 cup salted butter (softened, let me know if you try any non-dairy substitutes. It should work fine)
- 1/2 cup vegetable oil
- 8 egg whites
- 1 1/4 cups milk (or non-dairy substitute)
- 2 tsp. gluten-free vanilla
- 4 cups powdered sugar
- 5 Tbsp. milk (Half and half will give you the fluffiest frosting, but even a non-dairy milk will work. I used coconut milk.)
- 1 tsp. vanilla
- 1/2 lb. softened butter (equal to 1 cup or 2 sticks slightly, non-dairy substitutes should work fine, let me know in the comments what you try)
- pink food coloring (optional)
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