Festive Fruit & Coconut Vanilla Cake - Happy 4th of July!
This delight is perfect for Gluten Free Casein Free (Soy Free), Specific Carbohydrate Diet, Gut & Psychology Syndrome Diet, Paleo, Low Oxalate Diet (with coconut cream), and Nut Free (with coconut cream).
Recipe Inspired by Julie Mathews
1 1/4 cups coconut flour
1 tsp sea salt
1/2 tsp baking soda
8 eggs (pastured & whisked)
2/3 cup coconut oil (unrefined & melted, or grass-fed ghee)
1 cup honey (raw)
2 Tbs vanilla
Preheat oven to 330 degrees. Combine dry ingredients and wet ingredients in separate bowls. Grease and flour two 8 inch cake or pie pans. Then combine all ingredients and mix well. Bake for 35-40 minutes.
Top with your favorite Coconut Whip Cream or Cashew Frosting and decorate with Fresh Fruit.
Coconut Whip Cream
Place 1-2 cans full fat coconut milk in the refrigerator overnight. Place your mixing bowl in the freezer for 5 minutes. Open the cans and scrape out the solid cream (save the liquid for cooking or smoothies). Add a touch of vanilla and sweetener (stevia or honey...). Store in the refrigerator until ready to be eaten.
Cashew Frosting
Combine 1 1/2 cups of cashews, 1 cup of water, 2 tsp vanilla, 7 dates (pits removed), and a pinch of sea salt in the blender. Then blend on high.