Vanilla Tigernut Birthday Cake

Nobody wants to feel limited on a birthday, and that especially includes partaking the cake – you know, the thing that everyone gathers around for and as if that was really the reason for attending a birthday party in the first place. BUT, did you know there are cakes out there that you can whole-heartedly and guiltlessly enjoy? Like, it IS a real thing!

There are so many cake recipes that require CUPS of sugar (which kind of makes my insides cringe). These are the cakes and the parties where children literally go mad with all the screaming,  jumping, then crying and adults feeling slightly regretful from the “indulgence” with their upset and bloated bellies, humph… Well, I say no more! No more feeling guilty feelings and set-backs and cheers to cake!

For someone’s birthday, I always like to make cakes very personal. When I’m on cake duty, favorite flavors/colors and diet are all taken into account. That sounds silly, but I really want people to be happy with their cake (or dessert).

So, here’s what I came up with; a tigernut, coconut oil and maple syrup cake that is gluten-free, refined-sugar-free, and dairy-free. The recipe below makes ONE 8” cake. I did a three layer cake, so I did the recipe times 3.

Cake ingredients:

  • 2 ½ c tigernut flour (can sub almond flour)
  • ½ t baking soda
  • ½ t Himalayan salt
  • 2 free range eggs
  • ¼ c coconut oil, melted (grass-fed butter would be a nice sub)
  • ½ c maple syrup
  • 1 t vanilla extract
  • organic berries for topping/layering
  • flowers for topping (optional)

Frosting ingredients:

  • 1-2 regular can of organic coconut cream cooled in the fridge overnight* (for extra)
  • splash of maple syrup
  • splash of vanilla extract


Preheat oven to 350˚ and line/grease pans. This is for an 8” cake.

Mix the dry ingredients in a bowl and give a quick mix. In a separate bowl, whisk the eggs, and then add the rest of the wet ingredients. Combine the bowls. Separate the batter evenly to baking pans and cook for about 25 minutes, or until done and toothpick comes out clean.

Wait for the cake to cool for at least 10-15 minutes to take it out of the tin and wait until the cake is fully cooled (not warm!) before you frost. If the cake is warm, the frosting will melt very quickly.

For the frosting, place mixing bowl and whisk in the freezer for 5 minutes. Take just the cream out of the can which will be at the very top and use the watery part for another purpose (smoothies?). Pour the coconut cream in the cold mixing bowl and whip until it’s light and fluffy. Sweeten with a splash of maple syrup and vanilla extract.

Decorate by topping the cake with the coconut cream, berries and flower.

*If you forgot to put the creamer in the fridge, put it in an ice bath for at least 20 minutes. It gets very cold quickly and won’t freeze like it would if you try to put it in the freezer. Also, I like to make extra so that I have plenty to work with, and have some extra if possible for dipping other fruit in.

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