キャンディス・クマイさんのインスタグラム写真 - (キャンディス・クマイInstagram)「congrats 🍾🎓to the class of 2020 come over for my banana 🌈 funfetti 🎂cake + happy Memorial Day weekend xxx . Makes one 8” or 9” round cake or double recipe to make a two-layer Birthday 🍰 or celebratory cake for 🎓 grads! Serves 12 INGREDS 1/3 cup unrefined coconut oil, room temperature 3/4 cup organic white sugar 1/2 ripe banana, mashed 3/4 cup water 1 teaspoon organic vanilla extract Dry Ingredients: 1 3/4 cups gluten free flour 3/4 cup almond meal 1/4 teaspoon sea salt 1 teaspoon baking soda 1 tablespoon apple cider vinegar 2 tablespoons multi-colored rainbow sprinkles DIREX Pre-heat the oven to 350°F. Lightly coat 1 9-inch round cake pans with unrefined coconut oil or baking spray. In a medium mixing bowl whisk together the wet ingredients: unrefined coconut oil, white sugar, banana, water and vanilla extract, set aside. In a small mixing bowl, add the dry ingredients: gluten free flour, almond meal, and salt. Gently add the dry ingredients into the wet bowl, mix until combined, but do not over mix. In a small bowl, combine the baking soda and apple cider vinegar mixture, allow the mixture to fizz and fold into the cake. Gently fold in the multi-colored sprinkles. Pour the batter into the prepared cake pans, place into the 350 degree oven and bake for approximately 33 minutes, or until the top is golden brown. Remove from the oven and cool completely prior to icing the cake. For the Coconut Icing & Sprinkles!: 2 1/4 plus 2 tablespoons cups powdered confectioner’s sugar 2 tablespoons unrefined coconut oil 3 tablespoons unsweetened almond milk 2 teaspoons apple cider vinegar 2 tablespoons rainbow sprinkles, to top! Icing Directions: In a large mixing bowl, (or in a stand-mixer) add the powdered Confectioner’s sugar, unrefined coconut oil and almond milk, whisk well with a power mixer or hand-held whisk to combine. Full recipe on candicekumai.com」5月24日 2時03分