Vanilla Cake with Lemon Frosting

Gluten-free, Grain-free, Dairy-free, Paleo 

Happy 150th Birthday Canada!

​In honour of our wonderful nation’s birthday I whipped up this seemingly traditional birthday cake. But traditional it is not! I ditched the flour and refined sugar to make this grain-free, paleo birthday cake. Paired with a lemon frosting and topped with raspberries this makes for a great summer time cake. Plus, it makes for a festive and patriotic dessert. Bonus, I made the entire thing in my blender! 

Now if you have been following me for a while you probably already know that I’m more of a chocolate person, and birthday cake is no exception (especially when it comes to my mom’s chocolate birthday cake recipe... drool), but I have to say that this vanilla cake certainly does not disappoint. Dare I say that I may be persuaded to join the vanilla cake tribe?!
 
Plus, I love giving healthier alternatives to traditional recipes so that you guys can indulge a little without feeling the repercussions of eating highly allergenic foods. Hands down the most common intolerances that I see with clients are gluten, dairy and sugar. You can find out more about food sensitivity testing here. 

Cake
Ingredients

• 2 cups blanched almond flour
• ½ cup honey
• ½ cup butter (softened), or coconut oil
• 4 eggs
• 1 cup cashew milk
• 2 tsp vanilla
• 1 tsp baking soda
• ½ tsp salt

Method
Preheat oven to 350. Mix together milk, butter, vanilla and honey in a blender or in a bowl with a mixer.  Add in almond flour, baking soda and salt. Mix until smooth. Add in the eggs one at a time. Pour in a round 9 in baking pan. Place on middle rack of oven and bake for approximately 25 minutes, or until a toothpick comes out clean. 

Frosting
Ingredients 

• 2 cups coconut cream *
• 2 tbsp lemon
• 1 tsp vanilla
• ¼ cup honey
• pinch of sea salt

*place 2 cans of coconut milk in the fridge overnight. Open and scoop the thick “cream” off the top for your recipe. Save the bottom (coconut water) for smoothies!

Method
Add all ingredients to a mixing bowl and beat with a hand mixer until fully combined and thick. Or, add all ingredients to a blender and blend until combined. NOTE: Do not over blend the icing. It will start to clump and leave you with a cottage cheese like substance, ew.