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Paleo-esque Hawaiian Wedding Cake

Wedding season is in full swing! And even if you’re not participating in one this summer, you can enjoy this amazing dessert, which I’ve taken from my grandmother’s clippings to imbue its sweetness with some gluten-free and paleo heft. All I can say is, Thank God for almond meal! It’s my new best friend, subbing beautifully for white flour by adding fiber, protein, and in essence, not ringing the blood-sugar-spiking bell so hard. The vegan cream cheese probably shifts it out of the Paleo category, but what’s a cake without creamy frosting? The vegan version of cream cheese may take some getting used to, but give it a try. You may be surprised…



Paleo-esque Hawaiian Wedding Cake
Print Recipe
Servings Prep Time
15 people 15 minutes
Cook Time Passive Time
50 10
Servings Prep Time
15 people 15 minutes
Cook Time Passive Time
50 10
Paleo-esque Hawaiian Wedding Cake
Print Recipe
Servings Prep Time
15 people 15 minutes
Cook Time Passive Time
50 10
Servings Prep Time
15 people 15 minutes
Cook Time Passive Time
50 10
Ingredients
  • 3 teaspoons baking soda
  • 1 cup coconut flour
  • 1 1/2 cups almond meal or flour
  • 1/2 cup ground flax seeds
  • 1 cup coconut palm sugar
  • 1 cup raisins
  • 1/3 cup chopped dates
  • 1 cup espresso or strong coffee warm or at room temperature
  • 3 eggs
  • 1/4 cup coconut oil
  • 1 20-ounce can crushed pineapple unsweetened & undrained
  • 3 teaspoons vanilla extract
  • 3 tablespoons coconut oil
For the frosting:
  • 8 ounces vegan cream cheese room temperature
  • 1 can coconut milk full-fat, refrigerated overnight
  • 1 box sugar-free vanilla pudding mix
Servings: people
Instructions
  1. Preheat over to 340. Lightly grease a 9-by-13-inch baking dish. Place raisins and dates in a shallow baking dish and spread evenly within dish. Pour hot coffee over the dried fruit and set aside. In a large mixing bowl, combine the baking soda, flour and sugar and mix well. Add the eggs, ¼ cup coconut oil, pineapple (with its juice), vanilla and coffee mixture. Mix well. Place the 3 tablespoons of coconut oil in the sprayed baking dish and place dish in oven for five minutes, or until oil is melted. Remove from oven and tilt pan to distribute oil evenly. Pour the batter into the prepared baking dish and bake on the bottom rack for 50 minutes. Turn oven off and let sit in cooling oven at least 20 minutes. To make the frosting: Place cream cheese in a mixing bowl. Open coconut milk and drain water, set aside. Scrape coconut fat into mixing bowl. Add pudding mix and beat with electric mixer until smooth. If frosting is too thick, add some coconut water. Blend until fluffy. Spread the whipped cream cheese mixture over the cooled cake. Cut into desired size squares.
Recipe Notes

Clean disguised as decadent!

Clean disguised as decadent!

HWC1

HWC4

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    This one is for Great Lakes Collagen: