Every season should have its own dedicated dessert, don’t ya think?
Especially spring, the most lovely time of year. There are so many wonderful things about spring…pastels, chocolate eggs, fragrant flowers, green grass, spring break trips, my birthday (yay! Wait, I’m turning how old?!), cheerful birds and the promise of summer. So as the season changes from winter to spring this week, it only makes sense to usher in the warmer weather with a slice of sweet, dreamy cake.
Before I started to eat and cook healthy, each year I would make an Easter cake that was pretty awesome…and pretty unhealthy! It started with boxed yellow cake mix, was frosted with whipped cream, and then I’d sprinkle crushed up Heath toffee bars over the whipped topping.
This Easter Cake recipe is my hacked version of that nostalgic cake. In the ingredient box below I mention that you could finely chop dark chocolate and Glazed Pecans to get that toffee feel. Or simply top it with toasted, unsweetened shredded coconut as I did here. Any way you dress it up, this cake is the most delicious way to celebrate the beginning of spring! Enjoy 🙂
A couple of notes:
- This recipe makes enough for two 8″rounds. If you want something smaller then feel free to do half of the ingredients. Sometimes I like to do one 8″ round, and then I’ll cut it in half and present it stacked with filling in the middle. Just depends on how many you are baking for. It’s also very nice as a single layer.
- Naked Cakes are really in style these days, and this cake works great for that. As I did in the picture, you simply frost the layers and not the sides, so the bare cake shows all the way around. Feel free to top with fruit or flowers to really make it rustic and picturesque!
- 5 cups blanched almond flour
- 1 teaspoon baking soda
- ¾ cup pure maple syrup
- 2 teaspoons vanilla extract
- ½ cup coconut oil, melted
- 1 Tablespoon apple cider vinegar
- 8 eggs, whites and yolks separated
- 2 (13.66oz) cans coconut milk, full fat (chilled overnight)
- ¼ cup raw honey, melted
- 1 Tablespoon vanilla extract
- ½ teaspoon almond extract
- 1 Tablespoon coconut oil
- pinch sea salt
- Preheat the oven to 350 degrees. Line the bottom of 2 round 8″ cake pans with parchment paper and generously grease the bottoms and sides with coconut oil.
- In a large bowl combine the almond flour and baking soda. Mix until fully combined and all of the lumps disappear.
- In another large bowl combine the maple syrup, vanilla, coconut oil, apple cider vinegar and egg yolks (save the whites). Mix until fully combined. Add the dry ingredients into the wet ones and mix well.
- Beat the egg whites with a whisk attachment on an electric mixer until soft peaks form. Fold the egg whites into the batter until fully combined. Pour the batter evenly into the two prepared pans.
- Bake for 25-30 minutes, until golden and set. Remove from the oven and cool on wire cooling racks.
- Chill the cans of coconut milk in the fridge overnight. Carefully turn the cans upside down and remove the bottom of the cans with a can opener. Drain out the liquid and then scoop the coconut cream into a large mixing bowl. Add the remaining topping ingredients.
- Use an electric mixer with the wire whisk attachment to whip the topping. Scrape the sides down to fully incorporate all of the ingredients. Be careful to not over-mix as this will result in the coconut milk curdling. When the topping is creamy and smooth, then it’s ready. Place in the fridge to chill for 20 minutes before frosting.
- Place the bottom cake round in the center of a cake plate. Top with ½ cup of whipped topping and a sprinkle of your garnish of choice. Top with the remaining cake round. Smooth the remaining whipped topping over the top of the cake, and down the sides if you’d like. Or leave the sides open for a ‘naked cake’ look. Sprinkle more garnish on the top. Chill until you’re ready to serve. Enjoy!