A Twist on the Basic White Cake

I thought it would be a great idea to make a Neapolitan cake for my daughters birthday that’s coming up in October.  Of course there has to be a test cake to be sure it comes out correctly.  Well the actual Neapolitan cake was a fail because the colors didn’t come out correctly, i used foods as coloring.  But, the basic white cake i made was a hit.  It was rich with flavor and fluffy and moist.  So looks like my cake was a success after all.  Want to make your own yummy basic white cake, with a twist? Let’s get started 🙂


½ cup Coconut oil

¼ cup plain yogurt

1 ½ cup organic raw sugar (i used lavender sugar)

2¼ cup unbleached all-purpose flour, sifted (minus 2 TBSP and adding 2 TBSP baking powder)

1 TBSP baking powder

¾ tsp salt

1 cup vanilla bean soda (make sure it’s a clear and natural soda with no coloring)

1 ½ tsp Almond extract

3 egg whites


In a large mixing bowl add coconut oil and yogurt.  Mix with a wire whisk until oil and yogurt form a creamy paste and stiff peaks form.  Add sugar a little bit at a time and whisk to incorporate after each addition.

Mix flour, baking powder, and salt in a small bowl.  Add to oil yogurt mix, alternately with vanilla soda, beginning and ending with flour mixture.  Mix with a wire whisk to combine after each addition.  Stir in almond extract.

In separate bowl beat egg whites.  These can be whisked by hand for several minutes until peaks form.  If using an electric mixer, beat on high speed until stiff peaks form.  Gently fold egg whites into cake batter.

Pour into a spring form pan.  Bake at 350° for 30 to 40 minutes or until toothpick inserted in middle comes out clean.  Cool completed, remove from pan and frost as desired.

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