Coconut, Honey & Vanilla Bean Cake Renee Naturally
Coconut, Honey & Vanilla Bean Cake #glutenfree #dairyfree

Coconut, Honey & Vanilla Bean Cake

This little honey is as dreamy as she sounds. Delicately sweetened, moist & decadently rich... Yet without refined sugar, gluten or dairy! To me, a delicious cake is always defined by it’s frosting. They’re usually pretty butter & sugar laden though, which, while delicious, isn't so healthy. I’ve been playing with ideas on how to concoct a sugar-free frosting for a while & after much trial and error, I’ve perfected it (I mean really, how wrong is a baking ‘fail’ when it involves coconut, vanilla & honey...Plenty of bowl-lickers around here!) Perfect for kid’s parties, grown-up gatherings or celebrating the sweet things in life...

  • For the cake: Preheat oven to 180C. Lightly grease an 8-inch round cake tin.
  • In a bowl, combine almond meal, rice flour, tapioca, baking powder & salt.
  • In a mixer, beat coconut oil, honey & vanilla until light & fluffy.
  • Add eggs one at a time, beating well after each. Pour in coconut milk & stir.
  • Add combined flour mixture into the wet mixture until blended.
  • Pour into cake tin & bake for 35 minutes, or until skewer comes out clean & cake is lightly golden on top.
  • Remove from the tin after about 10 minutes & let cool. Once cooled, take a long knife and slice the cake in the middle, to make two.
  • For the frosting: Place coconut milk, agar flakes, salt & honey in a medium size saucepan.
  • Cut vanilla bean in half length ways and remove seeds using the tip of a small knife. Place seeds & pod into saucepan. Whisk everything together, place over high heat & bring to a boil, whisking every minute or so.
  • Lower heat, cover and simmer for 15-20 minutes or until agar flakes have completely dissolved.
  • Mix arrowroot with water & slowly pour into coconut mixture, whisking constantly. Raise heat & continue whisking until mixture begins to boil again. Remove from heat, remove vanilla bean & stir in vanilla extract. Pour into a bowl & once it's stopped steaming place in the fridge & chill until completely set (about 2 hours).
  • Mixture will be hard, use a metal spoon to scoop into food processor & blend until completely smooth. Scrape down the sides & blend again.
  • Thickly frost the top of the bottom half of the cake. Use the remaining mixture to spread the frosting on the top of the cake.
Serves 10
  • 3 cups almond meal
  • 2 cups of rice flour
  • ½ cup tapioca flour
  • 3 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1 cup coconut oil, room temperature
  • 1 1/2 cups liquid honey
  • 6 free-range eggs
  • 2 tablespoons vanilla essence
  • 2 cups of coconut milk
Coconut & Vanilla Bean Frosting
  • 3 cans coconut milk
  • ½ cup agar flakes
  • Large pinch sea salt
  • ½ cup of liquid honey
  • 1 vanilla bean
  • 1 ½ tablespoons arrowroot
  • 2 tablespoons filtered water
  • 1 tablespoon vanilla extract
Nutrition Bite

Agar Agar is a vegetarian gelatin substitute produced from a variety of seaweed vegetation. It 's sold in health food stores in both flake & powder varieties, & can be used in a variety of dairy-free and vegan recipes as a stabilizing and thickening agent for custards,puddings, sauces & in this case, even frostings! 

Coconut, Honey & Vanilla Bean Cake #glutenfree #dairyfree
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