Paleo Classic Vanilla Cake with Buttercream Icing
Indulge in the guilt-free decadence of this Paleo Classic Vanilla Cake with Buttercream Icing—a wholesome twist on the timeless dessert favorite. Crafted with nutrient-rich almond and coconut flours, this grain-free recipe delivers a moist, fluffy texture that's perfect for any celebration. Naturally sweetened with honey and infused with creamy coconut milk and rich vanilla extract, each bite bursts with warm, comforting flavors. Topped with a velvety buttercream icing made from palm shortening, honey, and a hint of arrowroot powder, this cake achieves the perfect balance of light sweetness and smooth frosting. Easy to prepare and designed to satisfy Paleo-friendly dietary needs, it's a show-stopping centerpiece for birthdays, holidays, or any day you deserve something special. So, whether you're gluten-free, dairy-free, or simply a lover of classic vanilla cakes, this recipe is sure to delight!
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Recipe Information
Ingredients
- 2.5 cups almond flour
- 0.25 cup coconut flour
- 1 teaspoon baking soda
- 0.25 teaspoon salt
- 4 large eggs
- 0.5 cup honey
- 0.5 cup coconut milk
- 2 teaspoons vanilla extract
- 0.25 cup coconut oil, melted
- 1 cup palm shortening
- 0.5 cup honey
- 1 teaspoon vanilla extract
- 1 tablespoon arrowroot powder
Instructions
Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans with coconut oil or line them with parchment paper.
In a medium bowl, mix together the almond flour, coconut flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat the eggs until frothy, about 1-2 minutes.
Add in 1/2 cup honey, 1/2 cup coconut milk, 2 teaspoons vanilla extract, and 1/4 cup melted coconut oil. Mix until well combined.
Gradually add the dry ingredients into the wet ingredients, stirring until you have a smooth batter.
Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
To make the buttercream icing, in a large bowl, beat the palm shortening until creamy.
Gradually add 1/2 cup honey, 1 teaspoon vanilla extract, and arrowroot powder, continuing to beat until smooth and fluffy.
Once the cakes are completely cool, spread a layer of buttercream icing over the top of one cake.
Place the second cake on top and spread the remaining icing over the top and sides of the cake.
Serve immediately or store in the refrigerator until ready to serve.
Nutrition Facts
Calories |
5239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 441.5 g | 566% | |
| Saturated Fat | 187.3 g | 936% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2197 mg | 96% | |
| Total Carbohydrate | 287.4 g | 105% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 217.3 g | ||
| Protein | 83.5 g | 167% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 656 mg | 50% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 729 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
