recipe source
For the cake
- 4 eggs
- 4 tbsp raw honey
- 5 tbsp coconut flour
- 5 tbsp almond flour
- 1/2 tsp baking powder
- 1/8 tsp salt
- seeds from one vanilla pod
For the filling
- 1 3/4 cups raw cashews, soaked for at least 4 hour and drained well
- ¼ cup coconut oil, melted
- 1/3 cup honey
- about 1/3 cup water
- ½ tsp lemon juice
- seeds from one vanilla pod
- ⅛ tsp sea salt
For decoration (optional)
- 1 tbsp sliced almonds
Instructions
- Make the filling a day ahead.
- Place all the ingredients except water in a high power blender and blend until smooth. Add the water, a tablespoon at the time until the filling become silky and you get your desired texture. Transfer the filling to a bowl, cover with plastic wrap and chill overnight. To make the cake, preheat oven to 350°F. Line two 8 inch spring-form pans with parchment paper. In a large bowl cream the eggs with honey. Add the salt, coconut flour mixed with baking powder and seeds from vanilla pod and mix until combined. Divide the mixture between prepared pans and bake for 15-20 minutes or until a toothpick comes out clean when inserted. Remove cakes from the oven and set aside to cool completely.
- Remove the cakes from the pans and take the filling from the fridge. Whip the filling with a hand mixer until filling become fluffy. Place one of the cakes on a platter and spread 1/3 of filling evenly. Top with another cake and spread top and sides of cake with remaining filling. Sprinkle with sliced almonds if using and place in a fridge for minimum two hours before serving.
alternative version
My Famous Vanilla Cake (Moist & Heavenly)
via Paleo Grubs
½ cup coconut cream
¼ cup coconut oil
4 egg whites
1 cup coconut flour
2 cups almond flour
1 tbsp baking powder
1/2 cup raw honey
seeds from one vanilla pod
For the filling:
¾ cup coconut oil
seeds from one vanilla pod
¼ cup raw honey
For the whipped coconut cream frosting:
1 ½ cup coconut cream, chilled
¼ cup raw honey
seeds from one vanilla pod
For decoration (optional):
1 tbsp sliced almonds
