Vanilla Blueberry Cake With Chocolate Banana Avocado Frosting
I know this post sounds unhealthy, like “why would someone who is studying nutrition write about cake”. Well, there are two reasons; 1. Cake is AWESOME! 2. This cake is a paleo, sugar-free cake with all natural ingredients. I used a couple of different cake recipes to make sure that I had the correct measurements for all ingredients, but I tweaked the ingredients to make sure that it was paleo and sugar-free since it was a cake for my mom’s birthday.
Presenting…. the most delicious sugar-free, grain free, gluten free BUT not taste free CAKE.
Vanilla Blueberry Cake
- 1 cup coconut flour
- 2 cups almond flour
- 2 tsp baking powder
- 1/4 tsp Himalayan salt
- 3/4 cup dates
- 1/4 cup natural stevia (I prefer Rogers brand)
- 2 eggs
- 3 tsp vanilla
- 3/4 cup coconut milk
- 1/2 cup coconut oil (or olive oil)
- 1/4 cup frozen blueberries
Chocolate Avocado Banana Frosting
- 1 avocado
- 1 banana
- 1/4 cup cocoa powder
- 1 tsp vanilla
- Preheat oven to 355 degrees F. Oil baking pan of choice for cake and set aside. Mix all dry ingredients in a bowl.
- Put dates in blender or Magic Bullet with 1/4 cup coconut milk. Add all wet ingredients together with the dry ingredients. Mix all until well combined. Make sure that coconut flour is thoroughly mixed in. If the mixture is too wet, add flour as needed. Once combined, put in baking pan. Put in oven for 55 minutes, add time if needed. Check to see if it is done by sticking a toothpick in the centre of the cake.
- Add all frosting ingredients into blender or Magic Bullet. If it is too hard to blend, add a very small amount of water. Make sure that the consistency to similar to a store-bought frosting, although it may look like pudding (hint- if you have leftovers, you can eat it like pudding)
- Once you let the cake cool, ice your cake and then add whatever decorations that you would like.