Rachel's Wedding Cake


Grain free, gluten free, dairy free, and refined sugar free with no sacrifice in flavor. It's delectibly moist, and packing a protein punch. Your guests will never know the difference, they're just be better off because of it! 

See below for a creamy vanilla frosting, chocolate date frosting, and apple cinammon coffee cake version!

Source: Adapted from www.thespunkycoconut.com


2 cups
great white northern beans (cooked and rinsed, at room temperature)
1⁄2 teaspoon
liquid or powdered stevia (don't worry you won't get the aftertaste!)
1 teaspoon
vanilla extract
1⁄3 cup
coconut flour
1⁄3 cup
honey or maple syrup
1⁄4 cup
melted coconut oil
1 1⁄4 teaspoon
baking soda
1⁄2 teaspoon
cream of tartar
1⁄2 teaspoon
tapioca starch


For simple vanilla bean cake base:

Preheat the oven to 325 degrees and line the bottom of a 9 inch springform pan with parchment paper. Puree beans and eggs in food processor until completely blended. Add in all the other ingredients and blend completely. Pour the mixture into the springform pan and bake for 30 minutes or until a knife inserted comes out mostly clean. The cake will be moist. 

For coffee cake version:
(Source: pamelasalzman.com)

2-3 cups walnuts
2 teaspoons cinnamon
2 tablespoons coconut oil
1/4 cup honey or maple syrup
1/2 teaspoon sea salt
2 small apples, cored and diced

Blend walnuts, teaspoons cinnamon, coconut oil, honey and teaspoon sea salt in the already dirty food processor until nuts are smaller pieces and fully coated. Add diced apples and pulse just a few times to incorporate. Spread this mixture all over the vanilla bean base and press down gently into the batter. Bake as usual.

For vanilla coconut cream frosting: 
(Source: cottercrunch.com)

1 can coconut cream chilled 24 hours in the refrigerator
1/4 cup maple syrup or honey
1 tsp vanilla

Once coconut cream is chilled, pour cream into a bowl, discarding the watery portion. Add in sweetener and vanilla and beat until fluffy and smooth. Keep cool until ready to frost on cake or use like whipped cream on a fully cooled vanilla bean cake base. Great with a few berries on top! 

For chocolate date frosting:
(Adapted from: thespunkycoconut.com)

1 1/2 cups soft pitted medjool dates
3/4 cup plain cashews, soaked overnight
1 1/2 cups canned full-fat coconut milk
1/8 teaspoon sea salt
1 teaspoon vanilla extract
1 1/2 tablespoons tapioca flour
1/3 cup melted coconut oil
1/2 cup cocoa powder

Blend together dates and cashews in a food processor. Slowly pour in coconut milk while food processor is on and puree until completely smooth. Add the rest of the ingredients for the frosting, and chill in the refrigerator until ready to frost. When frosting has the thickness of buttercream it is ready to use! Make sure to frost after the vanilla bean base is fully cooled.  (Recipe #681)