A tender crumb.
Paired with a luscious whipped cream.
And filled with fresh and juicy spring strawberries.
It will be difficult for anyone to suspect that this layer cake is healthy. I am even tempted to call it a ‘protein cake’ because it has nearly 12 grams of protein per serving!
Two of these cakes were baked and frosted in a single day, one for my graduation transition presentation and one for my aunt’s birthday. In my graduation presentation, I wanted to demonstrate that clean eating is not about omitting the foods you love, but finding new ways to enjoy them. This cake met all the requirements needed to impress the judges; it looks professional and tastes phenomenal. Definitely worthy of any special occasion, such as birthdays or even Mother’s Day!
My aunt happened to be in town during her birthday, and I’m always eager to be the cake-provider. She follows the Wheat Belly diet, which excludes all foods with gluten. When asked what type of cake she wanted, she quickly pointed at the one I was decorating for my presentation. That day, I spent about eight hours in the kitchen. A baker’s favourite pastime.
Compared to The Healthy Chef‘s recipe, my adaptation uses a significantly lower amount of eggs. I mainly did this because I didn’t have enough eggs in the house. Coconut flour requires an ample amount of liquid to soak up and an external source of protein for structure. Despite the decrease in eggs, I encountered no issues in the cake making process, whoot!
Besides being gluten-free, coconut flour is also low in carbohydrates (as mentioned in my Coconut Flour Pancakes post), making it possible for my diabetic grandmother to enjoy a slice of cake too! The cake is lightly sweetened with agave nectar, another ingredient that doesn’t cause a major blood sugar spike. I found that the nutty flavour of the coconut flour and fresh strawberries provided the perfect level of sweetness. For those that prefer a sweeter cake, feel free to increase the amount of sweetener in the recipe. Additional liquid stevia will work too.
This recipe yields a cake of perfect attributes: tender crumb and uniform holes. It also bakes flat, eliminating the need level off the tops before stacking. I can never seem to get my cake layers to be parallel… #bakerfrustration
Although not shown in the photos above, I pressed toasted sliced almonds into the sides of my aunt’s birthday cake. It made the cake taste ten times better by adding a whole new dimension in terms of flavour and texture; I highly recommend this extra embellishment! Another important note is that coconut whipped cream will oxidize and turn a rather mucky shade of green. The almonds will lend a hand in concealing that colour change.
This beautiful cake can be made year-round, filled and frosted to suit any occasion.
- 8 extra-large eggs
- 1 tbsp vanilla extract
- ⅓ cup liquid sweetener (agave syrup, honey, maple syrup)
- ⅔ cup oil (melted coconut oil, grapeseed oil, melted butter, etc)
- 1 scant cup coconut flour
- 1 tbsp + 1 tsp baking powder
- 1 can Rooster Brand Gold Label coconut milk, chilled in fridge overnight
- Vanilla and sweetener, to taste (optional)
- 6 large strawberries
- ½ cup sliced almonds, toasted*
- Preheat oven to 320⁰F. Grease two 8-inch round cake pans and line the bottom with parchment paper.
- In a large mixing bowl, whip eggs on high speed for about 10 minutes, until pale yellow and tripled in volume.
- Slowly add vanilla, sweetener of choice, and oil to eggs, continuing to mix until well combined.
- In a small bowl, sift together coconut flour and baking powder. Add to egg mixture in three additions, gently folding to combine.
- Evenly divide cake batter between prepared cake pans. Bake in preheated oven for 35 to 40 minutes, or until golden brown and a toothpick inserted into the centre comes out clean.
- Cool in pan for half hour before turning onto a wire rack to completely cool.
- Spoon coconut cream into a medium mixing bowl, leaving the clear liquid in the can.
- Whip coconut cream with sweetener (if using) until homogenous.
- Spread about a third of the coconut whipped cream onto the top of one cake layer. Top with sliced strawberries, saving one whole strawberry for garnish.
- Place second cake layer on top and frost the entire cake. Press toasted almonds around the side of the cake. Garnish with remaining strawberry to finish.
Adapted from The Healthy Chef
When i fold in the dry ingredients it collapses. I baked it and it came out looking like a cooky, not cakelike. The top is crumbly and uneven. How do I make this worm? My second try is in the oven, but it looks the same as the last one. Good thing my one year old birthday boy probably won’t care.
Hi Nathalie! Sorry to hear that your first batch didn’t turn out. It’s normal for the batter to collapse a bit when the coconut flour is added. Is your baking powder fresh?