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This edible cake batter is the perfect no-cook snack! It’s totally gluten-free, dairy-free, and can be made paleo-friendly. Stir the almond flour and coconut flour together until well combined to ensure there are no clumps. Fold in the wet ingredients and stir until a soft batter forms.
The batter does not contain any risk to foodborne illness as we leave out eggs and bake the flour & cake mix ensuring this batter is safe to consume. It all started with this mega-popular edible cookie dough! That recipe inspired the creation of this peanut butter cookie dough, edible brownie batter, and now this delectable edible cake batter.
Stir the almond flour and coconut flour together until well combined to ensure there are no clumps. Fold in the wet ingredients and stir until a soft batter forms. Stir in the sprinkles. Enjoy immediately or store chilled for 3-4 days.
I recommend heat treating more flour and more cake mix than the recipe calls for (1/2 to 1 cup extra) to ensure you have enough in case some burns or clumps. Microwave bowls separately in bursts of 30 seconds, stirring in between each burst.
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