**This post has been entered in Pennywise Platter Thursday at The Nourishing Gourmet and Monday Mania at The Healthy Home Economist!**
This is one for the history books. It’s a delicious, rich, amazing vanilla cake that is entirely grain- and refined- sugar free and GAPS-friendly! I needed a cake for my daughter’s birthday right after we started GAPS and didn’t want to compromise (last year I allowed a gluten-free cake). This cake is just moist and amazing. We asked all our guests (most of whom eat SAD) to guess what the cake was made of — no one could. They loved it. We got many compliments and kids asked for second pieces. We didn’t hesitate to give them, either — this is one of the healthiest cakes out there! Not to mention that it could not be simpler to prepare.
Top it with some fresh or frozen sliced strawberries and it’s just delicious. I actually used strawberries with a custard recipe (but if you want that, you’ll have to wait for my next cookbook!). I wasn’t able to perfect a frosting recipe, but it didn’t matter. The cake was still great. (And I’m still working on frosting for next time! My birthday’s coming up too!)
Here it is. And this is really epic in its healthiness and simplicity!!
3 c. white beans, cooked and plain
9 tbsp. coconut oil
1 c. + 2 tbsp. raw honey
2 tbsp. vanilla
3/4 tsp. sea salt
1 tsp. baking soda
Add all ingredients to a blender and blend on medium, then high until smooth. Pour into two well-greased 9″ pans and bake at 350 for 35 – 40 min. Once cooled, remove from the pans carefully and serve plain, with fresh jam (fruit blended with honey), fresh fruit, or however you like!