Coconut, Honey & Vanilla Bean Cake

Renée Naturally Qualified Naturopath, Nutritionist & Western Medical Herbalist

#glutenfree #dairyfree

This little honey is as dreamy as she sounds. Delicately sweetened, moist & decadently rich… Yet without refined sugar, gluten or dairy! To me, a delicious cake is always defined by it’s frosting. They’re usually pretty butter & sugar laden though, which, while delicious, isn’t so healthy. I’ve been playing with ideas on how to concoct a refined sugar-free frosting for a while & after much trial and error, I’ve perfected it (I mean really, how wrong is a baking ‘fail’ when it involves coconut, vanilla & honey…Plenty of bowl-lickers around here!) Perfect for kid’s parties, grown-up gatherings or celebrating the sweet things in life…

Cake Ingredients:
3 cups almond meal
2 cups of rice flour
½ cup tapioca flour
3 teaspoons of baking powder
½ teaspoon of salt
1 cup coconut oil, room temperature
1 ½ cups liquid honey
6 free-range eggs
2 tablespoons vanilla essence
2 cups of coconut milk

Frosting Ingredients:
3 cans coconut milk
½ cup agar flakes
Large pinch sea salt
½ cup of liquid honey
1 vanilla bean
1 ½ tablespoons arrowroot
2 tablespoons water
1 tablespoon vanilla extract


  1. For the cake: Preheat oven to 180℃. Lightly grease an 8-inch round cake tin.
  2. In a bowl, combine almond meal, rice flour, tapioca, baking powder & salt.
  3. In a mixer, beat coconut oil, honey & vanilla until light & fluffy
  4. Add eggs one at a time, beating well after each. Pour in coconut milk & stir.
  5. Add combined flour mixture into the wet mixture until blended.
  6. Pour into cake tin & bake for 35 minutes, or until skewer comes out clean & cake is lightly golden on top.
  7. Remove from the tin after about 10 minutes & let cool. Once cooled, take a long knife and slice the cake in the middle, to make two.

Frosting Directions:

  1. For the frosting: Place coconut milk, agar flakes, salt & honey in a medium sized saucepan.
  2. Cut vanilla bean in half lengthways and remove the seeds using the tip of a small knife. Place seeds & pod into saucepan. Whisk everything together, place over high heat & bring to a boil, whisking every minute or so.
  3. Lower heat, cover and simmer for 15-20 minutes or until agar flakes have completely dissolved.
  4. Mix arrowroot with water & slowly pour into the coconut mixture, whisking constantly. Raise heat & continue whisking until mixture begins to boil again. Remove from heat, remove vanilla bean & stir in vanilla extract. Pour into a bowl & once it’s stopped steaming place in the fridge & chill until completely set (about 2 hours).
  5. The mixture will be hard, use a metal spoon to scoop into a food processor & blend until completely smooth. Scrape down the sides & blend again.
  6. Thickly frost the top of the bottom half of the cake. Use the remaining mixture to spread the frosting on the top of the cake.

Nutrition Bite: Agar Agar is a vegetarian gelatin substitute produced from a variety of seaweed vegetation. It ‘s sold in health food stores in both flake & powder varieties, & can be used in a variety of dairy-free and vegan recipes as a stabilizing and thickening agent for custards, puddings, sauces & in this case, even frostings!

Related Topics

Join New Zealand’s trusted health & wellbeing community

Access to New Zealand's largest resource of health and wellness information, with regular updates sent to your inbox. PLUS, be in to win great giveaways.
Join Us


Your opinion matters! Share your thoughts with the community.