Valentine’s Cake
A special occasion WOW cake to impress. You’d never believe this was free from: gluten, grains, dairy and refined sugar. Paleo and Specific Carbohydrate Diet-friendly.
Servings Prep Time
12-16 people 15 minutes
Cook Time
35-40 minutes
Servings Prep Time
12-16 people 15 minutes
Cook Time
35-40 minutes
Ingredients
Dry Ingredients:
  • 4 cups (600g) Blanched Almond Flour
  • 4 teaspoons Bicarbonate of soda
  • 3 teaspoons Ground ginger
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground cloves
  • 1/4 teaspoon Sea salt
  • Zest of two oranges
Wet Ingredients:
  • 7 Free range eggs, beaten
  • 1/2 cup (105g) Coconut oil, melted (plus extra for greasing)
  • 1/3 cup (110g) Raw honey
  • 4 teaspoons Vanilla extract**Make sure there is no sugar added
Icing/Frosting
  • Coconut cream from one chilled can
  • 2 tablespoons Fresh raspberry juice (optional)
  • 1 teaspoon Vanilla extract*
  • Fresh raspberries, to decorate
Instructions
  1. For the frosting, freeze the mixing bowl you will use and the electric mixers. Next, preheat the oven to 160°C Fan, 180°C electric, 350°F or gas mark 4.
  2. In a large bowl, mix the dry ingredients well. In another bowl, beat the eggs then mix in the rest of the wet ingredients and stir until combined. Make a well in the dry ingredients, pour in the wet ingredients and mix well using a wooden spoon or spatula.
  3. Grease the dish you are using very well with coconut oil and spoon in the batter.
  4. Bake for 20 minutes then turn down the heat of the oven to 140°C Fan, 160°C electric, and bake for a further 15-20 minutes until lightly brown. You will know it’s done when a toothpick inserted comes out clean.
  5. Remove the coconut milk can from the fridge and turn the right way up. Open and scoop out the hard coconut that has risen for the top. Reserve the liquid for smoothies.
  6. Take the mixing bowl and electric mixers from the freezer and place the hard coconut in there. Add the vanilla extract and raspberry juice. I made the fresh raspberry juice by blending a handful of raspberries in a blender.
  7. Mix on high speed for a few minutes until you have what resembles whipped cream, only without the guilt!
  8. Cover the coconut icing and place in the fridge until you are ready to decorate your cake. Allow the cake to cool completely before icing. Decorate with some more fresh raspberries if desired.