I’ve been dying to make a good, fluffy vanilla cake recipe to top with my favorite Chocolate Buttercream, and I think I finally found it!
When developing this recipe, I knew I wanted something lighter than my favorite chocolate cake because it is too rich and chocolate-y on its own. That recipe is made out of denser almonds, and my fluffier chocolate cake recipe is made out of coconut flour. So I thought-why not combine the two flours and make a hybrid cake?
I’m so excited for the outcome! This is going to be a new go-to birthday cake recipe at my house. There is definitely a slight coconut taste, that I love, but if you aren’t a fan of coconut you may not like it. Use a refined coconut oil if you don’t like the taste of coconut as much, and use a virgin coconut oil if you (like me!) love coconut. Also, feel free to mix up the kinds of frosting that you use. It would be great with peanut butter frosting, coconut frosting, or even a simple coconut whipped cream with fresh berries.
Grain-free, gluten-free, dairy-free, paleo, corn-free, soy-free, and sugar-free
- 3/4 cup coconut flour
- 1/4 cup almond flour
- 2 teaspoons baking powder
- pinch salt
- 1 1/2 cup unsweetened almond milk
- 2 1/2 Tablespoons coconut oil
- 1/3 cup packed, pitted dates
- 2 droppers-full liquid stevia
- 4 eggs
- 2 teaspoons vanilla extract
- 1 recipe of Chocolate Buttercream
- Preheat oven to 350*F and lightly grease an 8x8 pan.
- In a bowl, combine the coconut flour, almond flour, baking powder, and salt until well-mixed and set aside.
- In a blender or food processor, blend the almond milk, coconut oil, dates, stevia, and vanilla until smooth. Add eggs to mix and stir until well-blended.
- Pour batter into greased pan and bake for 40-50 minutes, or until a toothpick comes out clean.
- Let cool at least 15 minutes before frosting with Chocolate Buttercream
- Coconut: Coconut is widely misunderstood because of it’s high fat content; however, coconut’s saturated fat is made up of medium-chain fatty acids. These medium-chains are easy to absorb and digest, and are converted quickly into energy. This means that the body has no opportunity to store the medium-chain as fat. Coconut is also a great source of dietary fiber with a whopping 5 grams per oz.!
- Almonds: Almonds are a major superfood, and they are full of monounsaturated, good-for-you fats. It contains many nutrients that benefit the brain, and regulate cholesterol. The monounsaturated fats and vitamin E reduce the risk of heart disease.
- Dates: A laxative food with a high-fiber content, so it can help those suffering from constipation. They are digested quite easily and are great for when you need quick energy. Also, regular consumption of dates has been found to help the growth of friendly bacteria in the intestines.
- Chocolate: Click Here for a post I wrote about the benefits of chocolate.
- Sweet Potatoes: Full of fiber to keep you full. One of the best sources of Beta-Carotene. This pre-vitamin to vitamin A prevent night blindness and other eye problems, skin disorders, enhance immunity, protects against toxins and cancer formations, colds, flu, and infections. It is an antioxidant and protector of the cells while slowing the aging process.