This Celebration Cake is something that my family has turned to for the last few years when getting together for birthdays and Christmas. We love it as it is gluten free and dairy free, but more importantly it is very low in sugar and doesn’t make our kids bounce off the walls.
There is no refined sugar in this recipe, the sweetness is all natural from the medjool dates, coconut sugar and sultanas.
If you want to make this look a little more festive for Christmas, I recommend arranging nuts and glacé cherries on top or creating a unique pattern with a doily and dusting with icing sugar.
For birthdays you can top with my Dairy Free Chocolate Ganache for something special. Love Nik xx
Equipment
- 20 cm springform cake tin
Ingredients
- 220 g raw almonds - or almond meal
- 100 g medjool dates - seeds removed
- 50 g raw cashew nuts
- 60 g coconut oil - or butter
- 50 g coconut sugar - or sweetener of choice (such as honey, or raw sugar)
- 200 g coconut cream - or milk
- 100 g sultanas
- 3 eggs
- 1 tsp bicarb soda
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 30-50 g cacao powder
Instructions
- Preheat oven to 180°C or 350°F, grease and line a cake tin.
- Add raw almonds to mixer bowl, mill for 15 sec/speed 9/MC on.
- Add medjool dates and cashew nuts to mixer bowl, chop for 3 sec/speed 5/MC on.
- Add remaining ingredients to mixer bowl, combine 5 sec/speed 4/reverse/MC on. Scrape bowl down and repeat.
- Pour batter into prepared cake tin.
- Bake for around 40 mins, or until an inserted skewer comes out clean. Please watch your baking time, as paleo cooking is different for every oven.
Notes
Bellini Users
Use your sharp blade for this recipe.
At step 2 mill for longer if almonds aren't ground finely.
At step 3 use speed 6.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition
Serving: 110g | Calories: 457kcal | Carbohydrates: 24.5g | Protein: 9.5g | Fat: 34.6g | Saturated Fat: 11.9g | Sodium: 196mg | Sugar: 22.3g