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Vanilla Cake (AIP, Paleo)

A decadent and creamy vanilla cake that is AIP and Paleo!
Course Dessert
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 10 slices

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

  1. 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.
  2. Sift together the dry ingredients in a medium sized bowl. Stir.

  3. 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.

  4. 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.
  5. 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

  1. In a medium sized bowl, use an electric mixer to combine the palm shortening, coconut manna, coconut cream and vanilla.
  2. Use a food processor to pulse the coconut palm sugar into a very fine powder.
  3. Add in the coconut palm sugar into the frosting bowl. Beat on low until fully incorporated.
  4. 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.
  5. Sprinkle with crushed freeze dried raspberries. Cut and serve immediately.
  6. Store leftover cake in the fridge for up to 4 days or in the freezer for up to 3 months.