Gluten Free Coconut Flour Vanilla Honey Cake with a Whipped Honey Cream Frosting

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Gah! This. Cake. Is. Amazing! I am literally thrilled with how delicious this turned out! It’s super moist and fluffy, and all of the flavors go together perfectly! Best part? All of the ingredients are actually decent for you! That’s right! It’s a healthy cake! The only flour used is coconut flour, and the only sweetener is raw honey, so it’s gluten free and refined sugar free!

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Beautiful, isn’t it? Plus, I am very pleasantly surprised with the simplicity of the ingredients and how easy this is to make! I wasn’t sure if it would turn out the way I wanted, but it actually turned out better, and you don’t have to be a professional culinary artist to make it!

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I made a two layer cake, but you could easily make it just one layer, or make it three or four layers! This cake is really easy to work with, so it’s up to you! The amounts of the ingredients the cake is for one layer of cake, and the frosting is enough to frost one layer. So basically, if you want to make more layers, just double the ingredients for two layers, triple the ingredients for three layers, etc. Let’s get to it!

GLUTEN FREE COCONUT FLOUR VANILLA HONEY CAKE WITH A WHIPPED HONEY CREAM FROSTING

Ingredients:

For one layer of cake:

  • 1/2 cup coconut flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. sea salt
  • 2 egg whites, room temperature
  • 3 eggs, room temperature
  • 1/4 cup full fat coconut milk from a BPA free can
  • 1/2 cup melted coconut oil
  • 2 tsp. vanilla
  • 1/3 cup raw honey

Frosting for 1 Layer of Cake

  • 1 cup heavy whipping cream
  • 1/4 cup raw honey
  • blueberries and strawberries for decoration (optional)

Directions:

1.) Preheat the oven to 350 degrees. Grease a 9 inch cake pan with coconut oil. Cut out a circle of parchment paper to lay on the bottom of the cake pan. Set the prepared pan aside.

2.) Sift the dry ingredients for the cake (coconut flour, baking soda, and sea salt) into a medium mixing bowl. In another mixing bowl, use a whisk to whisk together the 3 eggs, the coconut milk, the vanilla, and the raw honey. Once well, combined, continue to whisk, and slowly pour the melted coconut oil into the mixture. Whisk until frothy. Add the mixture to the dry ingredients and stir to combine.

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3.) In a small bowl, use a hand mixer to beat the 2 egg whites until stiff peaks form. Gently fold the egg whites into the batter.

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4.) Pour the batter into the prepared cake pan, and spread out evenly to that it reaches to the sides of the pan, and the top is even. Bake in the oven at 350 degrees for 23 – 27 minutes until the top is a dark golden color, and a toothpick inserted into the center comes out clean. Remove the cake from the pan, and refrigerate the cake until completely cool. I did mine overnight, but I’m sure a half hour to an hour would be fine. You just want to be able to frost it without the frosting melting.

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5.) Use a hand  mixer to beat the heavy whipping cream and raw honey of the frosting ingredients until it has a thick whipped cream consistency that can be used to frost a cake. Get a platter, the cake layers, and the frosting ready to assemble the cake.

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6.) Place the first layer of the cake on the cake platter, frost the top of the cake with a layer of frosting. Place the second layer on top of the frosting layer, and repeat this process until you have all of your layers of cake on the cake. Once you are at this point, use the rest of the frosting to frost the cake completely (top and sides).

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7.) Decorate the cake with the strawberries and blueberries if you are using them. Refrigerate until you are ready to serve it.

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You will LOVE this stuff! Enjoy! đŸ™‚