A decadent and creamy vanilla cake that is AIP and Paleo!
Course
Dessert
Prep Time20minutes
Cook Time25minutes
Total Time45minutes
Servings10slices
Ingredients
Vanilla Cake
1/2cupcassava flour
1/3cupcoconut flour
1/2tspbaking soda
1/8tspsea salt
1Tbspgelatin
3/4cupbutternut squash, canned
2/3cupcoconut milk
2/3cupcoconut manna, slightly melted
1/4cupapple sauce, unsweetened
1/4cuppalm shortening,melted
1/3cuphoney, softened
1tspalcohol free vanilla extract
1Tbspapple cider vinegar
1Tbspfiltered maple tree water or maple syrup
Vanilla Frosting
1/2cuppalm shortening, melted
1/8cupcoconut manna, melted
1/2cupcoconut cream
1tspalcohol free vanilla extract
2Tbspcoconut palm sugar, finely ground
1/3cupfreeze dried raspberries, crushedor 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.