Saturday, 21 February 2015

Strawberries and Cream Cake With White Chocolate Frosting (Paleo)

This cake was originally meant to be a Valentine's Day recipe, but I got sidetracked and...well...let's just say that life got in the way.

Anyway, this cake is too perfect to not share with you simply because V Day has been and gone (I hope it was good to you!), so there's no time like the present! Today, I would like you to meet my Paleo and all-natural Strawberries and Cream Cake with White Chocolate Frosting.


This beauty is essentially just a simple, Paleo, vanilla sponge. However, it's the perfect show-stopper of a cake and is great to make for celebrations when you don't quite want to go crazy and ditch the diet altogether. I mean, when it looks (and tastes) that good, who cares what you've left out of it...?

Amazingly, this cake can also be made completely dairy-free and is gluten-free also, so it's ideal for anyone with allergies or intolerances. Or, of course, it's just as perfect when eaten on your own with a cup of tea and a good book...


Sam x



For the sponge:
8 eggs
1.5 cups tinned coconut milk
1 tbsp vanilla extract
1 cup Total Sweet Xylitol
2 tbsp Lucy Bee Coconut oil, melted
2 tbsp honey
1 cup Sukrin reduced fat almond flour
1 cup coconut flour
1 tsp bicarbonate soda

For the cream:
2 tins coconut milk, chilled overnight
1 tbsp vanilla extract
4 tbsp Total Sweet Xylitol

For the strawberry jam:
2 cups frozen berries
4 tbsp water
2 tbsp honey
2 tbsp chia seeds

For the white chocolate frosting:
1/2 cup cocoa butter
5 tbsp honey
8 tbsp grass-fed butter (or use palm shortening for a non-dairy option)
4 tbsp Co-Yo
4 tbsp coconut butter (I love this Coconutter vanilla cupcake one from Cardiff Sports Nutrition)
1/2 cup white chocolate protein powder (or use a vegan substitute)
1 tbsp vanilla extract


1) Start by making the jam. Place the berries in a saucepan then pour over the water. Heat over a medium heat until boiling, then reduce to a simmer until thickened. Stir in the honey and the chia seeds (the jam will thicken more once cool) and set aside.

2) Preheat the oven to 180C, then grease and line two springform cake tins. Make the cake by beating the eggs, coconut milk, vanilla, coconut oil, Xylitol and honey. In a separate bowl, combine the almond flour, bicarbonate of soda and coconut flour, along with a pinch of salt. Combine both bowls until smooth, then pour into the cake tins, smoothing over the tops, and bake for 25 to 30 minutes, or until cooked through. Leave to cool.

3) In the meantime, make the cream filling by scooping out the "cream" from the top of each coconut milk tin. Beat it with the vanilla and Xylitol, adding more sweetener to taste, if desired. Place in the fridge.

4) As the cake cools, make your white chocolate frosting by gently melting together the cocoa butter with the honey and 1 tbsp of the coconut butter. Stir until smooth, then add in the remaining coconut butter and vanilla extract. Place in the fridge to cool for 10 minutes, then beat with an electric whisk.

5) Place back in the fridge to cool, then beat once more after a further 10 minutes. Add in the butter, Co-Yo, vanilla and vanilla protein and beat until smooth, adding more sweetener to taste and a splash of coconut milk, if desired.

6) Once your cake is cooled, it's time to decorate! Slice each cake in half, then place one onto a cake stand. Spread over 1/3 of the coconut cream and jam, then top with another cake layer. Repeat three times.

7) Now, decorate your cake with the white chocolate frosting using a palette knife. Scatter over strawberries or whatever you fancy to make it look pretty. Serve with a cuppa and enjoy!