This moist, dense, and delicious cake was the perfect dessert to finish off our evening on Father’s Day. But with the summer weather here, this simple and refreshing cake is absolutely perfect for any summer occasion.
If y’all know me, you’ll know I don’t pass on dessert but I firmly stand ground that the food we eat should be health building and health supportive, instead of being filled with processed and allergenic ingredients (like sugar, food colourings/dyes, wheat flour, corn starch, conventional dairy, preservatives) that have minimal or no nutritional value and affect us on a cellular level (mood, energy, weight, immune system, appearance). You may be wondering, does it really matter? Yes, if you are living with constant fatigue, lack of energy, digestion issues, bloating, constipation, diabetes, acne, excess weight, eczema, arthritis, psoriasis, asthma, Parkinson's, cancer, and the list can go on and on, then it absolutely matters! What you put in your mouth has the ability to make a big difference in how well you live. Being conscious of health and the food we eat, I don't buy any store-bought cakes or desserts (unless it’s a specialty health-conscious baker) so I love to bake treats, know exactly what’s in it, and not feel any guilt whatsoever when indulging in it.
Some of the star ingredients in this recipe include almond flour, raw honey, coconut oil, coconut, strawberries, and raspberries.
Almonds – Low in carbohydrates, great source of healthy fat + fibre, and nutrients like Vitamin E and magnesium. Almonds are low on the glycemic index so they don't spike the blood sugar, and are a great baking flour for those that are gluten-intolerant.
Raw Honey – One of the best sweeteners that has antibacterial and antifungal properties, raw unpasteurized honey is also rich in phytonutrients and antioxidants to prevent and combat free-radical damage and illness.
Coconut Oil – A healthy source of saturated fat (medium-chain fatty acids), a good source of energy, antifungal and antimicrobial, easy to digest, coconut oil has many healing properties.
Coconut – The delicious meaty white inside of a coconut is not only delicious but is rich in amino acids, high in fibre and a variety of minerals. It’s also a source of healthy fat to help provide energy, assist with weight loss, boost the immune system, and satiate the appetite.
Strawberries – High in Vitamin C, K, and antioxidants, strawberries are good for the skin by boosting collagen production, and improving acne and skin pigmentation. Strawberries are also good for eye health, brain health, and heart health.
Raspberries – At only 1 calorie per berry, raspberries are very high in their fibre content, have anti-cancer properties, boost the immune system, protect the skin from aging, and support female health for pregnant, lactating, and menstruating women.
The coconut frosting in this recipe is my go-to coconut frosting and coconut whipped cream for cakes, cupcakes, scones, and fruits. It’s so simple and easy to make because, requiring just a can of coconut milk to be refrigerated overnight. I like minimal ingredients and minimal dishes so this frosting is a winner.
I’m by no means a professional baker or food photographer (food photogs would hate my lack of patience and food styling skills) so I like to keep my recipes easy and realistic for non-bakers so that anyone like me can make them.
Gluten-Free + Dairy-Free Vanilla Coconut Cake With Red Berries
Jasmin Jagpal
[gluten-free, dairy-free, refined sugar free, vegan option]
Servings: 8 - 10
Prep Time: 30 minutes
Cook Time: 25 minutes
Ingredients:
Cake Ingredients:
200 ml unsweetened coconut milk (from a carton)
1/4 cup coconut oil, melted
1/2 cup raw honey (or sub maple syrup if vegan)
1 1/2 tsp pure vanilla extract
1 tbsp apple cider vinegar (or sub juice of 1 fresh lemon)
1 1/4 cup gluten-free flour blend
1 1/4 cup almond flour
1 tsp baking powder
1 tsp baking soda
pinch of sea salt
Frosting Ingredients:
1 can full-fat coconut milk, chilled overnight
1/4 cup raw honey (or sub maple syrup if vegan)
1 tsp pure vanilla extract
Topping:
1/2 cup unsweetened, shredded coconut flakes
2 tbsp raspberries
7 strawberries, sliced
Instructions:
Pre-heat your oven to 350ºF. Grease an 8-inch round cake pan with coconut oil. Cut a piece of parchment paper into a round circle that will fit just on the bottom of the cake pan (this is to make it easier to remove the cake from the pan afterward without sticking or crumbling).
In a large bowl, combine the wet ingredients of the coconut milk, coconut oil, honey (or maple syrup), vanilla extract, and apple cider vinegar (or lemon juice) and mix well. Add the dry ingredients of the gluten-free flour blend, almond flour, baking powder, baking soda, and seat salt. Whisk the ingredients together until well combined.
Transfer the cake mixture to the cake pan. Bake in the oven for approximately 20 – 23 minutes (depending on the power of your oven), until it’s golden brown. Insert a toothpick into the centre of the cake, if it comes out clean, it’s done!
Remove the cake from the oven and allow to cool completely on a cooling rack for at least an hour.
To make the frosting, ensure your can of coconut milk has been chilled in the fridge overnight or at least 8 hours. This allows the rich coconut cream portion to harden and separate from the watery portion because the coconut cream is what will be used to whip into a frosting. Flip the can upside down and open. Discard the watery liquid portion (can be used for smoothies or overnight oat bowls) and use a spoon to scoop the thick coconut cream portion into a medium bowl.
Add the honey and vanilla extract and using a wire whisk, whisk the ingredients together until it’s light and fluffy (like a whipped cream).
Place the cake onto a large cake plate, and using a spatula, decorate with the frosting (you may not require all of the frosting depending on your preference). Cover the top of the cake with the shredded coconut flakes until completely covered.
Add the raspberries to the centre of the cake, and surround with the strawberries.
Refrigerate the cake immediately to allow the frosting to set. Serve chilled. Enjoy!
This cake can be covered and refrigerated for up to 5 days.
Enjoy and let me know what you think!