Paleo Vanilla Almond Cake With Blueberry Frosting

almost SIX years of blogging and recipe creation and this is the FIRST cake recipe I’ve ever made!? I will say it doesn’t have the same “fluffy” mouth-feel of “normal” cakes, but I think denser cakes are more satisfying anyways. ;) I can already tell you this is going to be my new go-to birthday dessert for many years to come. The fun thing is it would be SO easy to change the flavor of the frosting as well - chocolate, vanilla, a different fruit… the options are endless!

I’m a huge believer that having gut health issues doesn’t have to hold you back from having FUN with food, and this paleo vanilla cake… well… takes the cake for that idea. ;) The fun thing about all of my recipes, especially this one, is that they’re so tasty that even your non-foodie or non-health-nut or non-gut-health-issue friends and family are guaranteed to still enjoy these paleo recipes.

I realized a cake recipe was finally in store because, although I can’t remember the last birthday I made a cake for (I’m more of a paleo brownie or vegan ice cream on my birthday kinda gal), I know that’s a tradition so many of YOU probably want to keep up, even with dietary restrictions! Hopefully this paleo vanilla cake (and the dreamiest dairy free frosting) can make all of your birthday dreams come true. :)

But let’s be real… who needs a birthday to have an excuse to eat cake!? You can eat cake whenever the heck you want (aka me and my family finished this whole cake on a random Monday night in quarantine hahahaha). FaceTime tea party while in social isolation? Probably needs paleo cake. Self-care night? Probably needs paleo cake. A Wednesday evening? Probably needs paleo cake. ;) You get the point! hahaha You will need a 6-inch spring form or cake pan for this recipe. :) ENJOY!

XO nat

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Paleo Vanilla Almond Cake with Blueberry Frosting

Yield: 8-10 servings

Author: Natalie Kelley

Prep time: 20 MinCook time: 18 MinTotal time: 38 Min

Ingredients

For the Cake:

• 1/4 cup coconut flour
• 1 cup almond flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 egg
• 1/4 cup + 1 Tbsp honey
• 1/4 cup + 1 Tbsp melted coconut oil
• 2/3 cup almond butter (can sub other nut or seed butter, but I can’t guarantee it will have the same taste)
• 1 Tbsp pure vanilla extract

For the Frosting

• 3/4 cup raw cashews
• 1/4 cup coconut cream (the hardened top portion from a can of coconut milk or coconut cream)
• 1/2 Tbsp coconut oil
• 1 tsp pure vanilla extract
• 1/4 cup blueberries
• 2 Tbsp honey
• 1 Tbsp lemon juice

Instructions

1. Preheat your oven to 350 degrees Fahrenheit.
2. Soak your cashews in a bowl of hot water as you prepare the rest of the recipe (set aside).
3. In a large bowl, mix together the coconut flour, almond flour, baking soda, and salt.
4. In a separate bowl, mix the egg, honey, melted coconut oil, almond butter and pure vanilla extract.
5. Combine the wet and dry ingredients and mix well.
6. Place batter in a your spring form or cake pan (make sure to “grease” the pan with coconut oil so the cake doesn’t stick. Spread out the batter evenly.
7. Bake for 15-18 minutes.
8. While your cake is baking, prepare the frosting.
9. Drain the cashews (you don’t need the water for the frosting).
10. Place all of the frosting ingredients (cashews, coconut cream, coconut oil, vanilla, blueberries, honey and lemon juice) in a food processor or blender.
11. Blend until smooth.
12. Once the cake is done (golden brown on top), let cool, frost and…

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