A just because cake….yep this is a just because cake. I created this because I felt like there wasn’t an AIP vanilla cake recipe out there that I liked. It took some playing around but I think I am finally happy enough with the recipe to share it with you all.
I think I may even like this cake better than my chocolate cake recipe and that is saying a lot because I am team chocolate always and forever. I really love how this cake looks- it is so decadent with the vanilla icing and some freeze dried berries on top. I used raspberries but you could use whatever fruit you like best!
The first secret ingredient in this recipe is butternut squash- I bought mine canned from a health food store but you can also order it online. The second secret ingredient is Filtered maple tree water! I only used a Tbsp. but I love the light maple sweet flavor it gives. If you don’t have maple tree water, just use a Tbsp of maple syrup instead. I also used Otto’s Cassava flour in this recipe and I don’t believe you can swap this flour out with any other flour, it will change the texture too much.
If you are in need of a birthday cake or a celebration cake, this is it! Or if you are like me and you wanted a just because cake then this recipe will also fit the bill.
Happy Sunday! Enjoy the sunshine, wherever you are!
XO Meagen Ashley
Vanilla Cake (AIP, Paleo)
Ingredients
Vanilla Cake
- 1/2 cup cassava flour
- 1/3 cup coconut flour
- 1/2 tsp baking soda
- 1/8 tsp sea salt
- 1 Tbsp gelatin
- 3/4 cup butternut squash, canned
- 2/3 cup coconut milk
- 2/3 cup coconut manna, slightly melted
- 1/4 cup apple sauce, unsweetened
- 1/4 cup palm shortening,melted
- 1/3 cup honey, softened
- 1 tsp alcohol free vanilla extract
- 1 Tbsp apple cider vinegar
- 1 Tbsp filtered maple tree water or maple syrup
Vanilla Frosting
- 1/2 cup palm shortening, melted
- 1/8 cup coconut manna, melted
- 1/2 cup coconut cream
- 1 tsp alcohol free vanilla extract
- 2 Tbsp coconut palm sugar, finely ground
- 1/3 cup freeze dried raspberries, crushed or fruit of choice
Instructions
Vanilla Cake
-
Preheat the oven to 350 degrees and grease a 7 or 8 inch spring form cake pan with coconut oil and line it with parchment paper.
-
Sift together the dry ingredients in a medium sized bowl. Stir.
-
In a large bowl, combine all of the liquid ingredients. Slowly whisk the dry ingredients into the wet ingredients until thoroughly mixed and a batter has formed.
-
Pour batter into the prepared pan and smooth batter with the back of a spoon. Bake for 25-35 minutes or until lightly golden brown on top.
-
Let cool in the pan for 30 minutes and then transfer the pan to a cooling rack. Let cool fully, then remove from the spring form pan. Store in the fridge covered until you are ready to frost. The cake will be much easier to frost if it is cold and firm.
Vanilla Frosting
-
In a medium sized bowl, use an electric mixer to combine the palm shortening, coconut manna, coconut cream and vanilla.
-
Use a food processor to pulse the coconut palm sugar into a very fine powder.
-
Add in the coconut palm sugar into the frosting bowl. Beat on low until fully incorporated.
-
Using a spatula and butter knife, spoon the icing on top of the cake and spread evenly over the top, then over the edge and on the sides.
-
Sprinkle with crushed freeze dried raspberries. Cut and serve immediately.
-
Store leftover cake in the fridge for up to 4 days or in the freezer for up to 3 months.
Hi! What is coconut manna and where does one find it? thanks!
Hi sarah, coconut manna is the same as coconut butter. You can get it most natural food stores. I order mine from iherb or vitacost or we’ll.ca
Thanks for the lovely recipe! I am also an Albertan, where do you find your palm shortening?
Hi Karen! You are very welcome. I usually order from vitacost.com or iherb.com (they both have great shipping rates to Canada). Thanks for reaching out!
Halo! What kind of coconut milk, carton or can?
Hello! I use canned coconut milk from the brand Aroy-D
Can I replace the butternut squash for homemade strawberry puree in the same amount (I would like to experiment with making a strawberry flavoured cake) as well as freeze dried strawberry powder?
[…] Vanilla Cake […]
Can I substitute pumpkin for the squash?
Hi Kristina,
I haven’t tried pumpkin but I do feel it will likely work. Just be aware that pumpkin will just change the color of the cake a bit. 🙂
Let me know how it turns out for you!
xo
Meagen
This looks like a great recipe and I’m definitely going to try it, however your instructions are missing a step: the one where you combined the dry and liquid ingredients. I guess it could be assumed, but it seems like it should be listed as one of the steps!
Hi Babsi!
Oh, thank you for pointing this out! I will fix it. I hope you love the cake if you try it!
xo,
Meagen
So I made it today (haven’t tasted yet but looks good) and I have a problem with the frosting – it doesn’t whip up, but is more like a sauce. I was wondering if that’s because you wanted the Manna and shortening melted? I’ve not had to do that with other frosting recipes I’ve made? Also I did have to substitute pumpkin, so I will report on how that worked once I eat some (It’s still cooling down).
I forgot to report that the recipe worked fine with pumpkin substitute and was delicious. Still have the question about the frosting though.
[…] GET THE RECIPE HERE […]
[…] out my Cinnamon Coffee Cake too! Or if you are in the mood for a real decadent treat, bake up my Vanilla Cake for those special […]
Hi, thanks for the recipe! I had a layer of oil squeezing out while baking though, so it was a bit fried and burnt on the bottom 😆 But I’ve cut it afterwards and it didn’t spoil the result. The cake is very unusual and we all enjoyed it!
Hi Natalia,
Thanks for sharing that with me! Is it possible a little bit too much palm shortening was used, or maybe your oven temp runs a little hot, or a different baking pan was used? These all might be contributors to the result you experienced. 🙂
xo,
Meagen