Grain-free Vanilla Cake

13 40 655
Ingredients Minutes Calories
Prep Cook Servings
15 min 25 min 10
Grain-free Vanilla Cake
Health Rating


1 cup Coconut flour
1/2 cup Almond flour/meal, Bob's Red Mill
1 tsp Apple cider
2 1/4 cup Medjool date (pitted)
1/2 tsp Salt
2 1/2 tsp Vanilla extract, pure
1/2 cup Coconut oil (or butter)
1 1/4 cup Coconut milk (or whole milk)
1 1/4 tsp Baking soda
8 medium egg Egg (separated)
1 1/2 cup Coconut cream
1/3 cup Cocoa powder, unsweetened
1/4 cup Honey, raw


Boil 1/2 cup water. Put dates in a dish with hot water and let soak for about 10minutes. Put dates along with remaining water in a food processor and blend until it becomes a paste.

Pre-heat the oven to 350F°. Separate eggs from yolks and leave egg whites in a large separate bowl. Put egg yolks in the food processor with the dates. Add flours, vinegar, salt, 1 1/2tsp vanilla, butter, milk and baking soda and mix until well blended.

With a hand mixer whisk the egg whites until they’re fluffy and form stiff peaks. Gently fold the egg whites into the batter until fully incorporated.

Pour batter into 2 8-inch round cake pans that have been greased. Bake for 15-25
minutes or until firm and a toothpick inserted through the cake comes out clean. Set the
cake aside to cool.

For the frosting make sure that you’ve refrigerated a can of full fat coconut milk overnight. Scoop the
coconut cream out of the can and leave the thin liquid at the bottom.

Using a hand mixer, whisk the coconut cream for a few minutes until it’s fluffy. Add the cocoa powder, 1 tsp vanilla, salt and honey and whisk. If you want a firmer frosting to work with refrigerate it for 30 minutes. If you want a more drizzly frosting leave it at room temperature.

Frost the cake and sprinkle with shredded coconut (optional).

Nutrition Facts

Per Portion

Calories 655
Calories from fat 382
Calories from saturated fat 197
Total Fat 42 g
Saturated Fat 21.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 2.8 g
Cholesterol 136 mg
Sodium 336 mg
Potassium 714 mg
Total Carbohydrate 58 g
Dietary Fiber 7.6 g
Sugars 46 g
Protein 9.6 g

Dietary servings

Per Portion

Fruit 0.5
Meat Alternative 0.6

Energy sources

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