Vanilla Floral Cake Elegance

This vanilla floral cake combines wholesome spelt flour with coconut sugar for a delightful treat that's both beautiful and delicious. I created this recipe when looking for a more nutritious option for special occasions that wouldn't sacrifice flavor or presentation.

I first baked this for my sister's birthday gathering and it quickly became the most requested dessert at family celebrations. The edible flowers always bring gasps of delight when I bring it to the table.

Ingredients

• Spelt flour: Gives a nutty undertone and is easier to digest than regular wheat flour
• Coconut sugar: Provides caramel notes without refined sugar
• Coconut yogurt: Adds moisture and subtle tanginess
• Lemon zest: Brightens the flavor profile wonderfully
• Coconut oil: Creates tenderness in both cake and frosting
• Vanilla extract: Use pure not imitation for the best flavor
• Edible flowers: Ensure a stunning presentation that elevates this cake

Step-by-Step Instructions

Prepare Your Oven:

Preheat to 180°C and prepare your cake tin by greasing it thoroughly to prevent sticking.

Create The Base:

Blend eggs and sugar together until light and fluffy about 3 minutes with an electric mixer to incorporate air.

Incorporate Wet Ingredients:

Add melted coconut oil lemon zest and vanilla extract and blend until fully combined. The oil should be melted but not hot to avoid cooking the eggs.

Add Yogurt:

Mix in coconut yogurt thoroughly. This creates incredible moisture and a tender crumb in the finished cake.

Combine Dry Ingredients:

Mix spelt flour baking powder and sea salt in a separate bowl then gradually add to the wet mixture while blending at low speed. Add small amounts at a time to prevent flour clouds and ensure smooth incorporation.

Bake The Cake:

Pour the batter into your prepared tin and bake for 30 minutes. The cake is done when a skewer inserted into the center comes out clean and the top springs back when lightly touched.

Cooling Process:

Allow the cake to cool completely on a wire rack. Patience is key here as frosting a warm cake will result in melted frosting.

Prepare Frosting Base:

Combine refrigerated coconut milk solids coconut oil vanilla extract and two tablespoons of icing sugar in a pot over medium heat just until melted together.

Chill Frosting Mixture:

Transfer the mixture to a bowl and refrigerate until completely cooled about 30 minutes. This step is crucial for achieving the right consistency.

Whip The Frosting:

Once cooled add remaining icing sugar and blend until fluffy and light. The frosting should hold soft peaks and spread easily.

Assemble The Cake:

Carefully slice the cooled cake horizontally in half. Spread one third of the frosting on the bottom layer then place the top layer and cover with remaining frosting.

Decorate:

Arrange edible flowers on top for a stunning presentation. Select unsprayed organic flowers specifically labeled as edible.

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The first time I made this cake was for a spring garden party. Everyone was stunned by how beautiful yet uncomplicated it was. My favorite ingredient is definitely the spelt flour which adds a complexity that white flour simply cannot match.

Storing Your Cake

This cake keeps beautifully in an airtight container in the refrigerator for up to three days. The coconut oil in the frosting will firm up when cold so I recommend bringing slices to room temperature for about 20 minutes before serving. If you need to make it ahead you can freeze the unfrosted cake layers wrapped tightly in plastic wrap for up to one month. Thaw completely before frosting.

Seasonal Variations

Throughout the year I adapt this cake to showcase seasonal flavors. In summer I might add fresh berries between the layers and on top alongside the flowers. Fall brings opportunities for warming spices like cinnamon and nutmeg folded into the batter. Winter versions might include orange zest instead of lemon for a more festive flavor profile. The base recipe remains consistent while the garnishes and subtle flavor additions change with the seasons.

Dietary Adaptations

This recipe can be easily adapted for different dietary needs. For a fully vegan version replace the eggs with flax eggs by mixing 2 tablespoons ground flaxseed with 6 tablespoons water and letting it sit for 15 minutes before adding to the batter. The texture will be slightly denser but equally delicious. For gluten sensitivities a one to one gluten free flour blend can replace the spelt flour though the flavor profile will change slightly.

Edible Flower Guide

Not all flowers are safe for consumption. Stick to varieties specifically grown for culinary use such as pansies violets lavender and rose petals. Purchase from specialty grocers or grow your own ensuring they are free from pesticides and other chemicals. Rinse gently and pat dry before using. Some flowers offer more than just beauty adding subtle flavors from peppery nasturtiums to sweet floral notes from roses that complement the vanilla perfectly.

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Frequently Asked Questions

→ Can I use regular flour instead of spelt flour?

Yes, you can substitute spelt flour with all-purpose or whole wheat flour. However, spelt flour adds a unique flavor and texture to the cake.

→ How do I ensure the frosting thickens properly?

Chill the frosting mixture well after combining the ingredients. This helps the coconut milk solids stabilize, resulting in a fluffy texture.

→ Are the edible flowers necessary?

No, they are optional and primarily for decoration. You can skip them if unavailable or use alternative toppings like fresh fruits.

→ Can I make the cake dairy-free?

Yes, the recipe is already dairy-free, using coconut yogurt, milk, and oil as substitutes for traditional dairy ingredients.

→ How do I store the cake?

Store the cake in the refrigerator in an airtight container. Allow it to sit at room temperature for 10-15 minutes before serving.

→ What can I use instead of coconut sugar?

You can replace coconut sugar with brown sugar or granulated sugar, though it may alter the flavor slightly.