Vanilla Cake with Vanilla Frosting
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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
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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.
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