Vanilla Floral Cake

I have loved seeing flower-decorated cakes and goodies and was inspired by this creation. It tastes like a good old-fashioned vanilla cake. Reminding me of ones my nana would make, but modified with all the nourishing ingredients you know and love. ⁣

Serves 12 DF RSF⁣
Ingredients:⁣
Cake:⁣
2 cups spelt flour⁣
1/2 cup coconut sugar ⁣
2 tsp baking powder ⁣
1 pinch of sea salt⁣
1 lemon zest⁣
1 cup coconut yogurt⁣
1/2 cup coconut oil⁣
1 tsp vanilla extract⁣
2 eggs⁣
⁣
Frosting:⁣
1/3 cup tinned coconut milk⁣
1/3 cup coconut oil⁣
2 cups refined sugar-free icing sugar⁣
1 tsp vanilla extract⁣

⁣
Method:⁣
1. Preheat oven 180°C
2. Blend eggs and sugar together
3. Add melted coconut oil, lemon zest and vanilla and blend
4. Add coconut yoghurt and blend
5. Mix together dry ingredients in a separate bowl. Add to the batter (the small part at a time, while blending)
6. Pour the batter into a greased cake tin
7. Bake for 30mins or until a skewer comes out clean
8. Allow the cake to cool completely on a cooling rack
9. Add refrigerated coconut milk solids, coconut oil, vanilla extract and two tbsp of icing sugar in a pot
10. Cook on medium heat until just combined
11. Then pour the mixture into a mixing bowl and refrigerate until the mixture has cooled
12. Once cooled, add remaining icing sugar and blend until fluffy (my hand mixer has a whisk head which can help)
13. Place in fridge for 5 mins to thicken
14. Slice cake in half (I have a cake slicer, however, you can do this carefully with a knife)
15. Add a third of the frosting to the bottom layer. Place the top layer on top and add the remaining frosting. Enjoy!

Vanilla Floral Cake

Servings

12

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Ingredients

• Cake

• 2 cups spelt flour⁣

• 1/2 cup coconut sugar ⁣

• 2 tsp baking powder ⁣

• 1 pinch of sea salt⁣

• 1 lemon zest⁣

• 1 cup coconut yogurt⁣

• 1/2 cup coconut oil⁣

• 1 tsp vanilla extract⁣

• 2 eggs⁣

• Frosting

• 1/3 cup tinned coconut milk⁣

• 1/3 cup coconut oil⁣

• 2 cups refined sugar-free icing sugar⁣

• 1 tsp vanilla extract⁣

• Topping

• Edible flowers

Directions

• Preheat oven 180°C
• Blend eggs and sugar together
• Add melted coconut oil, lemon zest and vanilla and blend
• Add coconut yoghurt and blend
• Mix together dry ingredients in a separate bowl. Add to the batter (the small part at a time, while blending)
• Pour the batter into a greased cake tin
• Bake for 30mins or until a skewer comes out clean
• Allow the cake to cool completely on a cooling rack
• Add refrigerated coconut milk solids, coconut oil, vanilla extract and two tbsp of icing sugar in a pot
• Cook on medium heat until just combined
• Then pour the mixture into a mixing bowl and refrigerate until the mixture has cooled
• Once cooled, add remaining icing sugar and blend until fluffy (my hand mixer has a whisk head which can help)
• Place in fridge for 5 mins to thicken
• Slice cake in half (I have a cake slicer, however, you can do this carefully with a knife)
• Add a third of the frosting to the bottom layer. Place the top layer on top and add the remaining frosting. Enjoy!