organic cream cheese, softened ( full fat kind), or can sub with 2 tbsp cashew butter+ ½ tsp lemon juice, warmed and mixed (for dairy free option).
butter, melted, or coconut oil melted.
coconut flour, sifted.
honey for primal / paleo, or for low carb use: 2 tbsp erythritol + 8 drops liquid stevia +2 ½ tbsp water.
vanilla extract (organic GF kind).
⅛ tsp ground vanilla bean * optional, can omit (I love extra vanilla).
baking soda + ½ tsp cream of tartar mixed in a separate pinch bowl.
heavy cream or coconut cream (Trader Joes coconut cream or coconut milk in fridge overnight and scoop out solid cream at top of can), whipped and sweetened to taste with a few drops honey or liquid stevia for low carb.
berries of choice, (I used blueberries and raspberries)
One 9 inch cake pan or 1 mini bundt cake dozen pan.
Two large mixing bowls.
Egg separator * optional, I do it the “old school” way.
One small pinch bowl, or small container.
One hand mixer or stand mixer.
Immersion stick blender or magic bullet type blender (for whipping cream).
Gently fold in 6-8 drops of food coloring in each, being careful not to deflate mix. 1 (18 ounce) angelfood cake mix. 6 -8 drops food coloring (you will need 3 colors). 1 cup canned rich and creamy vanilla frosting