Go Back

A Celebration Cake

Almond meal and Vanilla, gluten and dairy free cake
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Servings 12

Ingredients
  

  • 1/3 cup melted coconut oil
  • 6 medium organic eggs
  • 1 cup organic brown sugar or coconut sugar
  • 1/2 cup Brown rice syrup
  • 1/3 cup Coconut cream
  • 1 tbsp Vanilla extract
  • 2½ cups Almond meal
  • 1 cup Arrowroot powder
  • 1/4 cup coconut flour
  • 1 tbsp baking powder

For the icing if using

  • 1/2 cup Organic butter, softened to room temperature
  • 1/4 cup coconut cream
  • 2 cups icing sugar
  • 1 tsp Vanilla extract

Extras for decorating

  • 1 punnet Fresh Strawberries, thinly sliced
  • 2-3 tbsp Jam of choice (we chose strawberry)

Instructions
 

  • Line and grease 2x round cake tins,
  • Preheat the oven to 180C
  • In a large mixing bowl whisk together the eggs, sugar, melted coconut oil, rice syrup, coconut cream and vanilla until well combined.
  • Add in the almond meal, arrowroot, coconut flour, and baking powder to the mixture. Stir until all well combined and a smooth consistency.
  • Divide the mixture into the two prepared cake tins
  • Place in the oven to bake for around 30-35 minutes or until a skewer comes out clean.
  • Remove from the oven and let cool in the tins for 10 minutes. Remove from the tins and cool on wire racks.

For the frosting

  • Cream the softened butter with electric mixers for around 1-2 minutes
  • Add in the icing sugar, coconut cream and vanilla
  • Continue to mix until a fluffy consistency.

To decorate

  • Once the cakes are completely cool, add around 1-2 tbsp of jam of choice to one flat side of one of the cakes, add a thin layer of frosting to the other flat side
  • Place the two cakes together with the jam and frosting on the inside.
  • Frost the remaining top and sides of the cake
  • Decorate with sliced strawberries or other berries, sprinkles or whatever you like.
    Enjoy!