Vanilla Cake with Caramel Icing

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These past several weeks I have been on a dessert making roll. I’ve made Pumpkin Cookie Sandwiches, Healthy Rich Snickers, and Pecan Pie Bars for an event and most recently, I made a birthday cake. Oh, in the mix, there was a huge kitchen flop where I tried to do a spin off of a gingerbread cookie and used too much molasses. Success in the kitchen wouldn’t be so sweet if you didn’t have the occasional flop I suppose, but to keep to the point, my most recent baking experience was a vanilla cake with caramel icing.

Vanilla Cake (inspired by this recipe) (gluten-free)

  • 1/3 c. coconut flour
  • 1/4 c. almond flour
  • 1/4 t. sea salt
  • 1/4 t. baking soda
  • 6 eggs
  • 1/4 c. coconut oil (melted)
  • 1/4 c. maple syrup
  • 1 T. vanilla
  • 4 stevia scoops (Kal or Sweet Leaf)

Preheat oven to 350F. Place all dry ingredients into a food processor and pulse to combine. After slightly melting coconut oil (preferably in the oven or on the stovetop, but a microwave will work), place all wet ingredients into the bowl, making sure that the coconut oil is not too hot so it doesn’t cook the eggs, and pulse until ingredients are well combined. Pour into cake pan or pie pan that is lined with coconut oil and bake for about 20 minutes. Allow to cool completely before topping with date icing, otherwise, it will test too egg-y.

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Caramel Icing

  • 12 soft Medjool dates, pitted (about ¾ c. packed)
  • 1/3 c. water
  • scant ¼ t. salt
  • 1/2 t. vanilla extract
  • 1 T. coconut oil, melted

Take out the date pits then cover the dates in filtered hot water. Place all ingredient into a Vitamix and pulse until a creamy icing forms. Once cake has completely cooled, ice the cake.

**Remember, the cake must be completely cool before icing and tasting. Optional add-ins include drizzling chocolate or springing chocolate pieces, walnuts and coconut flakes.

Enjoy…

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