Diet Compliance: GFCF/SCD/GAPS/LOD/Paleo/Nut-FreeThe cake is low oxalate, but the frosting is not. To make the frosting low oxalate, use a different topping like whipped coconut cream. I created this cake for my friend and colleague Sandrine Hahn of Nourishing Our Children for her birthday party when she was on the GAPS diet. I’ve made this many times since then, including for 400 people at the MINDD Forum in Sydney Australia, and it always turns out great. The texture is very forgiving. Not being in my own kitchen, I did not have my usual measuring devices and each batch came out good. I was able experience with varying amount of oil and found it always turned out well. Coconut flour makes a cake fluffier and lighter than with nut flour. It’s my favorite gluten-free flour at the moment. The vanilla is strong and delicious in this recipe.
- 1 ¼ cups coconut flour
- 1 teaspoon sea salt
- 1/2 teaspoon baking soda
- 8 large pastured eggs
- 2/3 cup melted grass-fed ghee
- 1 cup raw honey
- 2 tablespoon vanilla extract
Can you use regular butter or coconut oil in place of the ghee? Thanks, trying this for Easter!
The frosting is NOT low oxalate, as it is full of cashews, which are quite high. So the “LOD” must be removed from the description.
YOu are absolutely right. Thanks for catching this. I meant the cake is low oxalate. I will fix it and include a low oxalate frosting like coconut cream.
Today my daughter turns 6 and I decided to make this cake. It turned out delicious. I did cover it with homemade cream cheese chocolate frosting with was perfect with the moist cake. I highly recommend this cake, it is tasty!
I don’t usually make anything for special diets or anything gluten free but I happened to have some coconut flour. I made cupcakes instead of a cake and it kind of has a funky texture.
My batter came out really really thick is it supposed to?
Yes. It’s hard to know without seeing it but it’s pretty thick – I need to spread it with a spatula it’s so thick. Let us know how it turns out!
I read that one frosts after cake after it is cool, which is why I asked about the cashews. Do you mean that truly raw cahsews are not available?
I remember reading (I think in Nourishing Traditions) that all cashews are processed with heat, so they are not truly raw. If any one knows of some cashews that are raw, then soaking would be helpful.
I loved it! Thank you so much, Julie! Do you think it wise to soak and dry the cashews first? Also, while I loved the cake – it was a bit sweet for my palette these days so, I what do you think about using less honey and dates?
I did not soak the cashews because they are not really raw anyway, although you could. You can definitely reduce the sugar. Since you were using little sweets in your diet for months, this would definitely seem sweeter to you than most people – and you could absolutely reduce the sugar.