Classic Vanilla Cake
Prep time: 
Cook time: 
Total time: 
 
Ingredients
For the cake:
  • 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
For the frosting:
  • Coconut cream
  • 1-2 tbsp date puree
  • ½ tsp vanilla
Method
For the cake:
  1. Preheat oven to 350°F/180°C.
  2. Line a 8"/20cm round cake tin with baking paper.
  3. In a large bowl combine the egg whites and cream of tartar.
  4. Whip until stiff peaks form.
  5. In a separate bowl, cream together honey and coconut oil.
  6. Beat in the egg yolks one at a time until the mixture is pale and creamy.
  7. Add the vanilla and beat to incorporate.
  8. Sift together the flour, baking soda and salt and add to the wet ingredients.
  9. 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.
  10. Now fold in the rest of the egg whites gently until it is completely combined.
  11. Pour the mixture into the prepared cake tin.
  12. Put in the oven and bake for 15-20 minutes.
  13. The cake is done when a skewer comes out clean.
  14. Let cool before removing from the pan.
  15. When cool remove from the pan and frost with the coconut topping.
For the frosting:
  1. Remove the thickest cream from the top of a 500ml carton of coconut cream which has been in the fridge overnight.
  2. Beat it until thick like whipped cream.
  3. Add the date puree and vanilla essence and beat again until incorporated.
  4. Spread over the cooled cake.
  5. 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/