Paleo Classic Vanilla Cake with Buttercream Icing

Indulge in the guilt-free decadence of this Paleo Classic Vanilla Cake with Buttercream Icing, a perfect blend of tradition and wholesome ingredients. Crafted with a nutrient-rich combination of almond and coconut flours, this grain-free, gluten-free cake is naturally sweetened with honey and flavored with pure vanilla extract for a timeless taste. The light, fluffy layers are complemented by a luscious dairy-free buttercream icing made with palm shortening and arrowroot powder, creating a silky-smooth finish. Whether you're celebrating a special occasion or simply craving a comforting dessert, this paleo-friendly cake is sure to impress. With only 20 minutes of prep time, it’s an effortless way to bring elegance to your table while staying true to your clean-eating lifestyle!

Nutriscore Rating: 49/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 10

Ingredients

• 2.5 cups almond flour
• 0.25 cup coconut flour
• 1 teaspoon baking soda
• 0.25 teaspoon salt
• 4 large eggs
• 0.5 cup honey
• 0.5 cup coconut milk
• 2 teaspoons vanilla extract
• 0.25 cup coconut oil, melted
• 1 cup palm shortening
• 0.5 cup honey
• 1 teaspoon vanilla extract
• 1 tablespoon arrowroot powder

Directions

Step 1

Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans with coconut oil or line them with parchment paper.

Step 2

In a medium bowl, mix together the almond flour, coconut flour, baking soda, and salt. Set aside.

Step 3

In a large mixing bowl, beat the eggs until frothy, about 1-2 minutes.

Step 4

Add in 1/2 cup honey, 1/2 cup coconut milk, 2 teaspoons vanilla extract, and 1/4 cup melted coconut oil. Mix until well combined.

Step 5

Gradually add the dry ingredients into the wet ingredients, stirring until you have a smooth batter.

Step 6

Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.

Step 7

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

Remove the cakes from the oven and let them cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 9

To make the buttercream icing, in a large bowl, beat the palm shortening until creamy.

Step 10

Gradually add 1/2 cup honey, 1 teaspoon vanilla extract, and arrowroot powder, continuing to beat until smooth and fluffy.

Step 11

Once the cakes are completely cool, spread a layer of buttercream icing over the top of one cake.

Step 12

Place the second cake on top and spread the remaining icing over the top and sides of the cake.

Step 13

Serve immediately or store in the refrigerator until ready to serve.

Nutrition Facts

Serving size	(1154.6g)

Amount per serving	% Daily Value*
Calories	5238.6

Total Fat 441.5g	0%
Saturated Fat 187.3g	0%
Polyunsaturated Fat g
Cholesterol 744mg	0%
Sodium 2196.9mg	0%
Total Carbohydrate 287.4g	0%
Dietary Fiber 38.1g	0%
Total Sugars 217.3g
Protein 83.5g	0%

Vitamin D 164IU	0%
Calcium 656.0mg	0%
Iron 15.0mg	0%
Potassium 728.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.8%

Protein: 6.1%

Carbs: 21.1%