Just because you aren’t eating sugar, gluten, refined flours, or grain, doesn’t mean you can’t enjoy a piece of cake! This recipe uses stevia and dates to sweeten, and nut flours in place of flours made from grain. Certifiably gluten-free, sugar-free, and grain-free!
Keep in mind that this cake has a slightly different consistency than a flour based cake. It is more moist – like Japanese cheesecake. I am still working on perfecting this recipe, but consensus says this version is pretty tasty!
½ cup room temperature butter
2 tsp. pure vanilla extract
4 eggs yolks
1/2 tsp white stevia powder without fillers
1/2 cup coconut flour
1/2 cup almond flour
2 tsp. aluminum-free and gluten-free baking powder
1/4 tsp. sea salt
1 cup room temperature whole milk
4 egg whites
1. Preheat oven to 350° F. Butter baking dish of choice. Set aside.
2. Cream butter and vanilla together.
4. In a separate bowl mix together the rest of your dry ingredients: stevia, coconut flour, almond flour, baking powder, salt.
5. Add a portion of dry ingredients to butter mixture. Mix thoroughly. Add 1/2 the milk, again mixing well. Continue back and forth until all ingredients are mixed.
6. In another bowl beat egg whites until frothy. (You do not have to beat until fluffy and can hold a stiff peak, but you may want to.) Fold or gently mix egg whites into cake batter until well mixed.
FYI: Your batter should be wet enough that you can shake it in the pan and the top will smooth out (mostly). If too thick, it will not rise and will not have the “cake” shape. If your batter is too thick (small eggs maybe?), add a little more milk until the right consistency.
7. Spread into desired baking dish and bake for 25-35 minutes.
FYI: Take care to not over bake. Coconut flour cakes turn brown fairly easily, although this doesn’t always affect end taste it isn’t quite as appealing in the looks category. Insert a toothpick into center of cake to check for doneness. If toothpick comes out clean, cake is done, if not bake for an additional 3-5 minutes and check again.
While cake is cooking, make frosting:
1 cup raspberries
1/2 cup raw cashews
1 tsp vanilla
2 medjool dates (these are sweeter and larger than other dates)
1/8 tsp white stevia powder
1/2 cup water or coconut water
1. Blend all ingredients in a high powered blender until smooth and creamy.
FYI: If you use frozen raspberries, the mixture may be too thick for the blender to do its work. Either add a little bit (1 tsp to a tb) of water, or wait for the berries to defrost a bit. It is important to not add much more liquid because this is a frosting and you want it to be thick and spreadable!
Once cake is done baking, run knife around edge of cake and then turn it out onto cooling rack and allow to cool completely. Top with the Raspberry Frosting.