This cake is gluten-free, grain-free and made without the use of binders like xanthan gum or guar gum. Compared to traditional cakes it is much higher in protein and fibre, as it is made with (a lot of) free range eggs, coconut flour and also good ol’ grass-fed butter. It’s sweetened with organic simple syrup, but can also be made with maple syrup or honey. The white layers are decorated with a coconut buttercream, and the pink frosting is tinted with beet powder. This cake seriously tastes awesome! It is so moist and sweet, but not too sweet.
Scroll down to see my dairy-free coconut buttercream recipe, (and also to check out the cute pics of baby Max!)
- 4 cups organic icing sugar
- 1/4 tsp + 1 pinch salt
- 2/3 cup coconut butter, room temp/slightly warm
- 1 1/3 cups coconut oil, room temp (not melted)
- 1/4 cup coconut milk (full-fat)
- 1/2 tsp vanilla (to keep icing white must use very little)
- If coconut butter us not pliable, place jar or sealed bag in a hot water bath for 15 mins.
- Sift sugar and salt together.
- In a separate bowl, using a mixer, beat together coconut butter and oil until smooth. Add in the vanilla and beat on medium high speed until smooth, 1-2 mins.
- Reduce speed to medium-low and slowly add in sugar and salt in thirds. Add in coconut milk slowly as well. Whip until fully incorporated and fluffy, 2-3 mins.
- Ice cake immediately (or store icing in fridge and allow to come to room temperature, then whip again until fluffy).
Source: Natural Chef Lisa Virtue, virtuegourmet.com