VANILLA CAKE INGREDIENTS:
1. 4 large eggs, separated
2. 1 teaspoons cream of tartar
3. 1/4 cup extra virgin coconut oil, softened
4. 3 tablespoons honey or maple syrup
5. 1/4 cup almond or coconut flour, sifted
6. 2 teaspoons vanilla extract
7. 1/4 tsp baking soda
8. 1/8 tsp salt
CAKE INSTRUCTIONS:
Preheat oven to 350°F. Line the bottom of an 8×1.5 inch round cake pan with parchment paper. In a large bowl combine the egg whites and cream of tartar. Whip until stiff peaks form.
In a bowl, cream together honey and coconut oil. Mix in the egg yolks. Add to the mixture, coconut flour, vanilla, baking soda and salt. Mix until combined. Fold the batter into the egg whites starting with a little bit at a time. Combine until the batter is completely mixed.
Pour the mixture into the cake pan. Bake for 20 minutes. The cake is done when a toothpick is inserted and comes out clean.
Let the cake cool before icing and serving.
CASHEW “CREAM CHEESE” FROSTING INGREDIENTS:
1. 2 cups raw cashews, soaked 6 hours before using
2. 1/8 teaspoon salt
3. 1/2 teaspoon apple cider vinegar
4. 1/3 cup water
5. 1 tablespoon pure vanilla extract
6. 1 cup confectioners’ sugar
7. Juice of one small lemon
FROSTING INSTRUCTIONS:
In a high speed blender, add cashews, water salt, and cider vinegar and blend on high speed until smooth and creamy. Transfer mixture to a small bowl and add confectioners’ sugar, vanilla and lemon juice. Using a wire whisk, whisk/beat cashew mixture until smooth and creamy. Place frosting in refrigerator for 30 – 60 minutes. Remove from refrigerator and frost cake as desired.
Bon Appétit
