A super easy and delicious grain free vanilla cake with chocolate frosting. This cake is made with two layers and the most delicious chocolate frosting then is topped with shredded coconut. It’s perfect for lazy weekend baking or special occasions to celebrate with family and friends.
I love cake and this grain-free vanilla cake is a winner! I’ve been meaning to develop a good grain-free cake recipe for a while, but haven’t had the motivation…until my Aunt’s birthday last week! I brought my cake up to my aunts house out in Marin and enjoyed it with my family. It was a hit!
What Flour Do You Use To Make A Grain Free Cake?
For this cake I used a mix of almond flour and coconut flour. Almond flour can make cakes quite dense so the coconut flour helps to lighten the sponge and create the perfect balance for a grain free cake.
The Chocolate Frosting
This frosting is to die for, it’s hard not to lick the bowl clean. It’s made with coconut cream, cocoa powder, vanilla and honey. Making frosting from scratch is so easy and so much healthier than any store bought variety.
Top Tip: Make sure the coconut milk is full fat and is chilled in the fridge overnight before using. This will ensure the coconut cream is nice and fluffy and creates the perfect frosting for your vanilla cake.
Have you tried this Grain Free Vanilla Cake with Chocolate Frosting? Don’t forget to rate the recipe and leave me a comment below. You can also follow me on Facebook, Twitter, Instagram, Pinterest and YouTube.
A super easy and delicious grain free vanilla cake with chocolate frosting. This cake is made with two layers and the most delicious chocolate frosting then is topped with shredded coconut.
- 1 cup coconut flour
- 1/2 cup almond flour
- 1 tsp apple cider vinegar
- 2 1/4 cups pitted dates in 1/2 cup water
- 1/2 tsp salt
- 1 1/2 tsp vanilla extract
- 1/2 cup butter or coconut oil
- 1 1/4 cup coconut milk or whole milk
- 1 1/4 tsp baking soda
- 8 eggs separated
- 1 can coconut cream**
- 1/3 cup cocoa powder
- 1 tsp vanilla
- Dash of salt
- 1/4 cup raw honey
- Boil 1/2 cup water. Put dates in a dish with hot water and let soak for about 10 minutes.
- Put dates along with remaining water in a food processor and blend until it becomes a paste.
Pre-heat the oven to 350°F (180°C). Separate eggs and leave egg whites in a large separate bowl. Put egg yolks in the food processor with the dates. Add flours, vinegar, salt, vanilla, butter, milk and baking soda and mix until well blended.
- With a hand mixer whisk the egg whites until they're fluffy and form stiff peaks. Gently fold the egg whites into the batter until fully incorporated.
- Pour batter into 2 8-inch round cake pans that have been buttered. Bake for 15-25 minutes or until firm and a toothpick inserted through the cake comes out clean. Set the cake aside to cool.
Make sure that you've refrigerated a can of full fat coconut milk overnight. Scoop the coconut cream out of the can and leave the thin liquid at the bottom.
- Using a hand mixer, whisk the coconut cream for a few minutes until it's fluffy. Add the remaining frosting ingredients and whisk. If you want a firmer frosting to work with refrigerate it for 30 minutes. If you want a more drizzly frosting leave it at room temperature.
- Frost the cake and sprinkle with shredded coconut (optional).
**Make sure you put a can of full fat coconut milk in the fridge the night before you make this recipe.
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Looks amazing! Might have to make for my daughter’s upcoming birthday. Thank you 🙂