By: Sima Morrison
Dreaming of a delicate summer dessert without the guilt of feeling too bloated to fit into your dresses or swimsuits? Then try our sugar, gluten, grain, dairy and unwholesome-free cake recipe to satisfy all your dessert cravings. We chose to use only the finest and gentlest ingredients to create this light and flavorful cake that tastes as elegantly beautiful as it looks. Our secret is: simplicity. From raw vanilla bean to coconut oil, the ingredients are clean and easy to throw together. We specifically use grain-free flours, such as coconut, to combat inflammation. Grains contain lectins, which bind the walls of our intestines and weaken our immune systems, which creates gut imbalances and digestive disorders. So in order to enjoy, we make our cakes with easily digestible grain-free flours, which are the perfect choice for any dietary restriction.
This cake recipe is also the perfect option for both vegans and omnivores alike. We chose to use both pasture raised eggs, as well as Neat Eggs which are an essential vegan alternative made out of chia seeds and garbanzo beans. Lakanto is a sugar-free monk fruit sweetener that adds that extra zest of flavor, while Vital Proteins ensures extra digestive support. Although we have chosen to use these simple whole food ingredients in our cake recipe, please be intuitive with what you want to put into yours. Mix around flours, sweeteners and adaptogenic herbs. Follow your own inner voice! One important tip is that if you are topping your cake with fruit, make sure you always choose seasonally available fruits. For example, summer figs, peaches, and berries and autumn apple and pears (try boiling these delicious earthly delights and drizzling your cake with honey and cinnamon).
Gentle Grain and Sugar Free Vanilla Cake
- 1/2 cup Let’s Do Organic Coconut Flour
- 1/4 cup Wildly Organic Almond Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Celtic Sea Salt
- 1 tbs Ojio Raw Natural Ground Vanilla Bean
- 1 tsp 365 Everyday Value Organic Almond Extract
- 1/2 cup Organic Full Fat Coconut Milk
- 1/4 cup Organic Virgin Coconut Oil
- 1 Vital Farms Pasture Raised Egg
- 2 Neat Eggs
- 1 tbs Lakanto Maple Flavored Syrup
- 1 scoop of Vital Proteins Collagen Peptides
Preheat the oven to 350 degrees and grease your cake tin with coconut oil. Mix all ingredients together in a mixing bowl. Once combined, pour into pan and flatten the mixture. Bake for 25 - 28 minutes until golden brown. Let it cool for at least 20 minutes. Once cool, add the frosting of choice. Cover with fresh, organic figs and drizzle with honey, bee pollen Sun Potion Tocos and Sun Potion Pine Pollen.
Creamy Vegan Frosting
Put two cans of Organic Full Fat Coconut Milk in the fridge overnight. In the morning, take off the top layer of coconut milk and put it into a mixing bowl. Add 1 tsp Simply Organic Pure Vanilla Extract and 1/4 cup of your choice of sugar free sweetener such as raw honey, maple syrup, stevia or Lakanto. If you do not enjoy the taste of coconut, add cut up strawberries and blueberries to the frosting and put it in the fridge for six hours or overnight.
Sima Morrison, founder of House of Citrine, is a vibrant soul with a potent zest for life and the beauty in its simple pleasures. As a holistic nutritionist and herbalism student, Sima has made it her life's journey to experience, to empower, and to explore the synergy between the mind and the body, embracing the liberty and power of mindful living. She earned her Bachelors Degree in Science in Public Health Education from California State University Northridge and studied Holistic Nutrition at The Natural Healing Institute.