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Vanilla Cake with Vanilla Frosting
Prep:
|
Cook:
40 minutes
6-8 servings
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Ingredients
1 tsp vanilla extract
⅓ cup coconut flour
1½ cups almond flour
4 eggs
¼ tsp cinnamon powder
⅛ tsp baking soda
⅓ cup ghee
¼ to ⅓ cup honey
2 TBSP Basic Coconut Milk
Vanilla Frosting
ingredients
1½ cup raw whole cashew nuts
⅓ cup honey
½ cup Basic Coconut Milk (see Related Recipes)
1 tsp vanilla extract
⅛ cup water
1 tsp (5 ml) vanilla extract
73 grams coconut flour
165 grams almond flour
4 eggs
¼ tsp (1.25 ml) cinnamon powder
⅛ tsp (1.25 ml) baking soda
75 grams ghee
85-113 grams honey
2 TBSP (30 ml) Basic Coconut Milk
Vanilla Frosting
ingredients
225 grams raw whole cashew nuts
113 grams (79 ml) honey
120 ml Basic Coconut Milk (see Related Recipes)
1 tsp (5 ml) vanilla extract
30 ml water
Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Soy Free
Meal Type
Desserts
Occasion
-
Applicances
Cuisine
-
Disease state
-
Instructions
- Pre-heat the oven at 350°F (180°C or gas mark 4)
- For the cake, combine all the ingredients together in a food processor until smooth.
- Pour the batter into a 9-by-12-inch sheet pan that has been greased (with ghee) and allow it to bake for approximately 30-45 minutes.
- Make the frosting while the cake is baking,
- When the cake has cooled down, spread the frosting generously on top if you want a one layer cake,
- Or alternately, you could cut the sheet cake in half and make a two-layer cake. In this case, you would add the frosting between the layers first, and then around and on top of the cake.
Vanilla Frosting
instructions
- Combine all the ingredients for the frosting in a bowl with a hand-held blender.
- When done, the frosting should be smooth and spreadable, not watery.
- It shouldn’t slide off or soak into the cake base. If needed, add more cashews to get the right consistency.
Nutritional Info
Storage
Notes
This recipe originated from the desire to create a frosting without egg whites. We used (blended) cashews as a creamy base to give it a smooth consistency. We kept our cake batter and frosting simple, and topped it with fresh fruit at the time of serving.
This recipe was originally published in
The SCD for Autism and ADHD: A Reference and Dairy-Free Cookbook for the Specific Carbohydrate Diet
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