Every once in awhile, I like to give the community a recipe that might not fall into the Gut or Cleanse guidelines; a treat. Something to enjoy post cleanse when you’re still trying to incorporate many of the principle of Clean but might be a bit more lenient on ingredients. This cake, which I discovered on one of my favourite food and photography blogs, Roost, contains eggs (lots of them!) but even for those who may have a sensitivity to eggs, like myself, I find that when they’re in something baked, they’re fine. And of course, as we’ve mentioned before, the higher quality (pastured, local) eggs you use, the better they are for you. The large number of eggs is why the fiber rich coconut flour works so well here.
Roost calls it a Coconut Dream Cake and it is indeed dreamy. It’s a paleo recipe (they adapted it from Make it Paleo; proof that this cake has been tested and loved by many!) so it’s grain-free, packed with protein and low-glycemic ingredients. It’s also dairy and sugar free, with a perfect balance of moisture and flavor. It holds up well for several days and I agree with Roost that it tastes like a heartier version of a coconut wedding cake. Whether you make a two or four layer cake, or cupcakes, let me know how it comes out and what celebrations you make it for, even if it’s just because it’s Wednesday!
For Refresh and Maintenance (not for Gut due to coconut sugar and not for Cleanse because of the eggs)
Makes one two layer 9″ cake, or you can double it and make a four layer cake if you’re feeling very celebratory. As any cake recipe, it also makes incredible and easy cupcakes.
Cake adapted from Roost and Make it Paleo, Icing by me
3/4 cup coconut flour
1 teaspoon sea salt
1 teaspoon baking soda
1 cup walnut oil
1 cup coconut nectar (I used Coconut Secret) and since you’re most likely post-cleanse, you could also use raw honey
1 tablespoon vanilla
10 pastured (cage-free) eggs
3/4 cup shredded coconut
1 cup coconut manna/butter (thicker and different from coconut oil, this is made with the coconut flesh)
1/4 cup coconut nectar
1/4 cup coconut milk
Note: this makes enough to put in the middle, and cover the top with some dripping down the side. If you want to completely cover the sides of the cake and maybe have some leftover, which I recommend, you’ll want to double this icing recipe.
1 cup frozen blueberries and optional fresh blueberries as needed
You’ll need one large mixing bowl and 2 round 9″ cake pans, or if you’re making cupcakes, a muffin tin
Preheat oven to 350.
Combine all ingredients together in a large bowl. It’s usually best to beat the eggs together first then add the rest just for ease of mixing.
Grease 2 round 9″ cake pans with coconut or walnut oil and dust with coconut flour (helps avoid sticking). Pour batter between two pans.
I put both round pans on a baking sheet (I find this easiest and it helps cook it evenly) and bake for 35-40 minutes. Check for doneness with a toothpick, if it comes out clean, it’s ready.
Remove from oven (tops should be golden brown) and set aside to cool.
Come back after at least 15-20 minutes and remove the cake from each pan, sliding a knife around the edges and using a long cake (or any) spatula to pry the bottoms up. Don’t worry too much about it though because you’re going to cut the bottom dark layer off anyway.
Giving the pans a few smacks will usually dislodge them easily after you loosen them.
Scrape the bottom dark brown layer off each cake, it’s okay if it’s not perfectly even or flat, but if you want it to be, you can slice carefully along the edge with a large serated knife. Personally, I hate to see any of it go to waste and it’s going to taste delicious no matter how “rustic” it looks.
So for each cake round, the top will be golden and rounded and the bottom will be flat and sliced and they sandwich together like I’ve shown below, no matter what you use for filling.
Combine the icing ingredients in a large bowl and beat until creamy. You can play with other variations but I loved this one, nice and light and easily altered for consistency as you go.
You want it easily spreadable, not too stiff but not too drippy, so beat together and then if you need a bit more coconut milk, add a tiny bit at a time very slowly, mixing frequently so you don’t add too much. (If you do, you can always add more coconut butter/manna to compensate.
Spread a slightly thicker layer on the rough side of the bottom layer (smooth,rounded, golden side down) and layer with blueberries, making sure both icing and blueberries are spread thick and out to the edges.
For the top layer of icing, you’re going to want to add more coconut milk so it’s slightly less thick and more spreadable, so it drips down the side if you like that look. If you want to spread it around the edges and cover all sides and the top, you would have doubled the recipe and can adjust the coconut milk as needed.
Ice as desired.
Top with blueberries, fresh and/or frozen, and enjoy!
This keeps in the fridge for up to a week or can be frozen as well.
Recipe and Photography//Jenny Nelson