GLUTEN-FREE, GRAIN-FREE, DAIRY-FREE, REFINED SUGAR-FREE, PALEO & SPECIFIC CARBOHYDRATE DIET (SCD)

I love baking and experimenting in the kitchen. My latest craze :coconut icing.  With that in mind, I wanted to make an impressive Valentine’s cake to celebrate love this week. I have been dreaming of baking something with this wow-factor for quite a few weeks now. There is absolutely no reason that being on the Specific Carbohydrate Diet (SCD) or any gluten-free diet should be boring. My standards for taste and appearance of my food are high. As my husband always says, “We eat with our eyes”. It is such a true phrase. If I don’t want to immediately eat something from looking at it, it’s not worth making.

While I’m not big in to Valentine’s day, I never miss a baking opportunity. This week I just had to make my husband this amazing Valentine’s cake. What better way to say I love you than with a freshly baked cake? I guess I am constantly on a mission to prove that eating healthily doesn’t have to be boring and bland. Free from baking can have all the pizzazz of regular baking, without the guilt.

The lovely heart-shaped baking tin for this one comes from my local Aldi store who often do different seasonal baking promotions. If you plan on making this recipe in a regular loaf tin then you will need to half the ingredients as this tin was very large.

The one thing you need to do in advance of making this recipe is to chill a can of coconut milk in the fridge overnight. I find the best thing is to turn the closed can upside in the fridge. The next day, just turn it over and open it as normal. Remove the hard part of the coconut and reserve the liquid for smoothies.

Print Recipe

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.

Prep Time

15 minutes

Cook Time

35-40 minutes

Servings

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

Prep Time 15 minutes Cook Time 35-40 minutes Servings 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.

   

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