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Emily Grace Food

Emily Grace Food

Emily Grace Food
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Vanilla Floral Cake

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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
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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!
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Emily Gough

I'm Emily and this is my blog. I hope to show you a new way to look at food by exploring what nourishing food can be.

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Emily Gough
I'm Emily and this is my blog. I hope to show you a new way to look at food by exploring…

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Emily Grace Food
I’m Emily and this is my blog. I hope to show you a new way to look at food by exploring what nourishing food can be.

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