Classic Vanilla Coconut Flour Cake (Paleo & Keto)

This classic vanilla coconut flour cake is light, fluffy and delicately sweet. Its paleo, keto and the perfect healthy dessert for any occasion including birthdays, holidays and more!

This cake would be delicious with an added layer of strawberry chia jam in the middle and fresh berries on top. You could also serve it with a side of paleo coconut ice cream or 1-ingredient banana ice cream.

Classic Vanilla Coconut Flour Cake (Paleo & Keto) Recipe



Ingredients
For the Cake:

• 4 large pastured eggs separated
• 1 tsp cream of tartar
• 1/4 cup coconut oil
• 3 tbsp granulated swerve or monk fruit sweetener (or honey for paleo)
• 1/4 cup coconut flour sifted
• 2 tsp vanilla extract
• 1/4 tsp baking soda
• 1/8 tsp sea salt

For the Paleo Swiss Meringue Icing:

• 4 large pastured raw egg whites
• 1/4 cup honey
• 1 tsp cream of tartar
• 1 tsp vanilla extract

For Keto Buttercream Frosting:

• 1/2 cup unsalted butter
• 1 cup powdered confectioners sweetener (swerve or monk fruit)
• 1 tsp vanilla extract
• 2 tbsp coconut cream or heavy cream

Instructions
Cake Instructions:

1. Preheat oven to 350°F. In a large bowl combine the egg whites and cream of tartar. Whip until stiff peaks form. Set aside. 
2. In a separate bowl, cream together honey and coconut oil with the electric mixer then add in the egg yolks and mix for the paleo version. For keto version, just lightly whip the coconut oil with the mixer, then add in the egg yolks and whip together until combined. 
3. Add in coconut flour, vanilla, baking soda and salt. Mix until combined. 
4. Fold the egg whites into the batter starting with a little bit at a time. Combine until the batter is completely mixed. Do not use a food processor or a hand blender to combine as it can affect the texture. If there are lumps after folding in the egg whites, you can use the electric mixer on the lowest setting for a few seconds to remove the lumps. It's ok if there are a few small lumps. It’s better if the mixture is a bit rough and not too smooth.
5. Line a 6-inch mini cake pan with parchment paper or oil the pan with additional coconut oil. Pour the mixture into the cake pan. Bake for about 20 minutes. The cake is done when a toothpick is inserted and comes out clean.

Paleo Swiss Meringue Icing Instructions:

1. Using a double boiler, fill a pot with about 2 inches of water and bring to a boil. In the bowl part of the double boiler, mix all of the ingredients.
2. Place the bowl over the pot with the heated water. Using a handheld blender, whisk the egg whites continuously until they are warm to the touch. This takes a few minutes. Your egg whites should be light & puffy.
3. Immediately use as an icing. Even though the egg whites have been warmed they are still considered raw and should not be consumed by pregnant women, children and the elderly. If you are concerned about the egg whites being undercooked, ice the outside of the cake with the meringue and then place them under the broiler and lightly toast them. You can also use pasteurized eggs to make this icing, which means they have been lightly heated to kill bacteria, but are still uncooked.

Keto Buttercream Frosting Instructions:

1. Put softened room temperature butter in a bowl. Whip with an electric mixer.
2. Add in the confectioners sweetener gradually a little bit at a time while whipping with the electric mixer until all of the sweetener is mixed in.
3. Add in the vanilla extract and coconut cream (or heavy cream) and blend with the mixer until smooth. 
4. Wait for the cake to cool before icing. To make a layer cake, cut the cake in half lengthwise then put frosting in the middle and stack the layers. Then frost the whole outside of the cake. To smooth the frosting, dip a knife in hot water then run it over the frosting until smooth. . 

Recipe Adapted : Fluffy Vanilla Coconut Flour Cake (Paleo & Keto) @ healyeatsreal

Share this post