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    Vanilla Coconut Cake with Berries and Cream

    I’ve been on a cake baking kick this spring, finally figuring out some cake recipes that are free from common allergens like eggs, gluten, dairy, corn, nuts and soy.

    Of course this cake has a good dose of sugar in it, but it is coconut sugar, which is unrefined and full of trace mineral and B vitamins. So if you don’t have a medical condition that precludes you from consuming sugar, this is a much better option than a conventional cake recipe!

    I baked this one on the fourth of July and topped it with whipped cream and berries. My family was happy eating this one!

    I also want to mention the cassava flour. I used it 50/50 with gluten free flour mix because I find gluten free flour mix to make cakes a little too chewy for my liking. The cassava flour doesn’t have any gums and therefore dilutes/lessons that chewiness.

    Vanilla Coconut Cake

    Ingredients:

    1.5 cups cassava flour
    1.5 cups gluten free flour blend of choice (I used Bob’s Red Mill)
    2 cups coconut sugar
    2 teaspoons baking soda
    1/2 teaspoon fine grain grey or pink salt
    2 tablespoons apple cider vinegar
    10 tablespoons coconut oil
    2 cups water
    optional: 2 teaspoons vanilla extract

    Directions:

    1. Combine all dry ingredients in a large mixing bowl and whisk until ingredients are well combined and lump-free.
    2. Make a well in the dry ingredients, and pour the coconut oil, vinegar and water into the well.
    3. Whisk wet ingredients into dry ingredients until very smooth (about 2 minutes).
    4. Pour into a greased and parchment-lined baking pan (9’x13″ or two 9″ rounds)
    5. Bake at 350 degrees F for 30-35 minutes, or until a knife inserted in the center comes out clean.
    6. Allow to cool, serve with a dollop of coconut whipped cream and fresh berries.

    Coconut Whipped Cream

    Ingredients:

    2 cans coconut milk (not low fat) or coconut cream
    a few drops of liquid stevia (optional)
    a dash of vanilla extract (optional)

    Directions:

    1. Remove white coconut cream from cans, leaving clear liquid behind. Put all white cream into a small bowl and refrigerate until firm (at least 4 hours)
    2. Remove cream and beat with an electric mixer until smooth. Refrigerate again for 2 hours or more.
    3. When ready to serve, let sit at room temp for about 15-20 minutes.

    I hope you enjoy!

    Keep taking back your health,
    Robin

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    Take Back Your Health with Robin Shirley