Vanilla Floral Cake Delight (Print Version)
# Ingredients:
→ Cake
01 -
2 cups spelt flour
02 -
1/2 cup coconut sugar
03 -
2 tsp baking powder
04 -
1 pinch sea salt
05 -
Zest of 1 lemon
06 -
1 cup coconut yogurt
07 -
1/2 cup melted coconut oil
08 -
1 tsp vanilla extract
09 -
2 eggs
→ Frosting
10 -
1/3 cup tinned coconut milk
11 -
1/3 cup coconut oil
12 -
2 cups refined sugar-free icing sugar
13 -
1 tsp vanilla extract
→ Topping
14 -
Edible flowers
# Instructions:
01 -
Preheat the oven to 180°C.
02 -
Blend eggs and coconut sugar together in a mixing bowl. Add melted coconut oil, lemon zest, and vanilla extract, and blend until smooth. Stir in the coconut yogurt and continue blending.
03 -
In a separate bowl, mix together spelt flour, baking powder, and sea salt. Gradually add the dry mixture to the batter while blending.
04 -
Pour the batter into a greased cake tin. Bake for 30 minutes or until a skewer inserted into the center comes out clean.
05 -
Allow the cake to cool completely on a cooling rack.
06 -
Add the refrigerated coconut milk solids, coconut oil, vanilla extract, and 2 tablespoons of icing sugar to a pot. Cook on medium heat until the mixture is just combined.
07 -
Pour the frosting mixture into a mixing bowl and refrigerate until it cools.
08 -
Once the frosting mixture has cooled, add the remaining icing sugar and whisk until fluffy using a mixing tool with a whisk attachment. Place in the fridge for 5 minutes to thicken.
09 -
Carefully slice the cooled cake in half. Spread a third of the frosting on the bottom layer. Place the top layer on and spread the remaining frosting over it. Decorate with edible flowers and serve.