Classic Vanilla Cake
Prep time:
Cook time:
Total time:
- 4 large eggs, separated
- 1 tsp cream of tartar
- ¼ cup coconut oil
- 3 tbsp honey
- ¼ cup coconut flour, sifted
- 2 tsp vanilla extract
- ¼ tsp baking soda
- ⅛ tsp salt
- Coconut cream
- 1-2 tbsp date puree
- ½ tsp vanilla
- Preheat oven to 350°F/180°C.
- Line a 8"/20cm round cake tin with baking paper.
- In a large bowl combine the egg whites and cream of tartar.
- Whip until stiff peaks form.
- In a separate bowl, cream together honey and coconut oil.
- Beat in the egg yolks one at a time until the mixture is pale and creamy.
- Add the vanilla and beat to incorporate.
- Sift together the flour, baking soda and salt and add to the wet ingredients.
- Mix together and add a heaped tbsp of the egg whites to the cake batter to loosen it up a bit. Add more if you think it is necessary.
- Now fold in the rest of the egg whites gently until it is completely combined.
- Pour the mixture into the prepared cake tin.
- Put in the oven and bake for 15-20 minutes.
- The cake is done when a skewer comes out clean.
- Let cool before removing from the pan.
- When cool remove from the pan and frost with the coconut topping.
- Remove the thickest cream from the top of a 500ml carton of coconut cream which has been in the fridge overnight.
- Beat it until thick like whipped cream.
- Add the date puree and vanilla essence and beat again until incorporated.
- Spread over the cooled cake.
- Shave a few curls of unsweetened chocolate onto the top if you want.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/classic-vanilla-cake-grain-dairy-and-refined-sugar-free/
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