Time to rethink vanilla!
No longer shall vanilla be thought of as the bland, boring cousin of chocolate. When someone is just sort of “meh” we won’t call them vanilla as a derogatory term. No more associating the word plain when we think of vanilla.
The middle-of-the-road reputation that’s been placed on vanilla is really not fair because when you use real vanilla seeds for the vanilla flavor it’s actually a rich flavor with many layers to experience.
And using real vanilla seeds is so Paleo. In an effort to use more natural ingredients and get rid of artificial add-ins, vanilla seeds just make sense. Sure, it will take a bit more effort to source these pods, but doing right for your body sometimes isn’t the convenient thing to do. And trust me, when you taste the difference that real vanilla seeds make, you’ll be hooked.
The cake uses Paleo-friendly flour, both almond and coconut, which provide much more fiber than ordinary all-purpose flour so there’s extra nutrition built right into it. This one tweak goes a long way in keeping this cake healthy, and you’ll notice it in the way you feel after eating the cake, it will be unlike any other cake-eating experience you’ve had before.
That’s one thing that took me by surprise with Paleo. After eating a meal I didn’t get sleepy, and after having dessert there’s no sugar rush and resulting crash. You just feel good, satisfied and energetic without feeling like it’s artificial or getting jittery.
Raw honey is the source of sweetness in both the cake and the filling, and it’s become my favorite way to sweeten things up. When compared to refined, white sugar sold in stores in large bags it’s a much better way to go. With Paleo you’re not going to be eating this type of sugar, but raw honey is OK because it’s a natural source that has digestive enzymes that actually help you out rather than being a toxic substance.
As is, this cake is awesome all by itself. But you can feel free to use it as a base for further adornment. Mixed berries would be a great topping for it, and would add to the total nutrition of the cake. It’s also the perfect cake for a birthday party, and the frosting will hold the candles well. Most of the time I just add a ring of slivered almonds to the outside of it.
It’s your time to shine, vanilla!
You may also like our list of the best Paleo cakes
Want more paleo recipes? Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 categories, it is the only Paleo book you will ever need.
- For the cake
- 4 eggs
- 4 tbsp raw honey
- 5 tbsp coconut flour
- 5 tbsp almond flour
- 1/2 tsp baking powder
- 1/8 tsp salt
- seeds from one vanilla pod
- seeds from one vanilla pod
- For the filling
- 1 3/4 cups raw cashews, soaked for at least 4 hour and drained well
- ¼ cup coconut oil, melted
- 1/3 cup honey
- 1/3 cup water
- ½ tsp lemon juice
- ⅛ tsp sea salt
- For decoration (optional)
- 1 tbsp sliced almonds
- Make the filling a day ahead.
- Place all the ingredients except water in a high power blender and blend until smooth. Add the water, a tablespoon at the time until the filling become silky and you get your desired texture. Transfer the filling to a bowl, cover with plastic wrap and chill overnight. To make the cake, preheat oven to 350°F. Line two 8 inch spring-form pans with parchment paper. In a large bowl cream the eggs with honey. Add the salt, coconut flour mixed with baking powder and seeds from vanilla pod and mix until combined. Divide the mixture between prepared pans and bake for 15-20 minutes or until a toothpick comes out clean when inserted. Remove cakes from the oven and set aside to cool completely.
- Remove the cakes from the pans and take the filling from the fridge. Whip the filling with a hand mixer until filling become fluffy. Place one of the cakes on a platter and spread 1/3 of filling evenly. Top with another cake and spread top and sides of cake with remaining filling. Sprinkle with sliced almonds if using and place in a fridge for minimum two hours before serving.
|Vitamin A||34.4 µg|
|Vitamin C||0.4 mg|
|Folic Acid (B9)||18.3 µg|