• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Beauty and the Foodie
  • Recipes
    • Keto Recipe Index
    • Recipe Videos
  • Keto Beginner
    • Ketogenic Low Carb Diet
    • Low Carb Swaps For High Carb Foods
    • Ultimate Keto Eating Out & Restaurant Guide
    • Keto Macro Calculator
    • Best Low Carb Fruits
    • Best Lowest Carb Vegetables
    • Conquer The Keto Flu
  • My Books
  • Skin Care
  • Blog & Video Tips
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Keto Recipe Index
  • My Recipe Videos
  • Keto Low Carb Beginner
  • My Books
  • DIY Natural Skin Care
  • Blog and Video Tips
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Quick Paleo Frosted Vanilla Berry Cake

    Quick Paleo Frosted Vanilla Berry Cake

    9 March, 2014 by Stacey 8 Comments

    Share
    • 6
      Shares

    Jump to Recipe - Print Recipe

     Quick Frosted Vanilla Berry Cake, grain free with low carb option / beautyandthefoodie.com

     

      Quick Paleo Frosted Vanilla Berry Cake  is a fast, grain free, healthy, and single to double serve cake with a low carb option. Great for when you’re on the go.

    Even if you make it in the oven, it is still pretty quick. I love fast, single serve snacks because it is portion control for me and I don’t have entire tray of goodies sitting around calling to me. This cake is actually big enough for two portions or one if you’re still hungry. I decided to use the cashew meal I had purchased, and to my surprise it rises a lot higher that coconut flour or almond flour. So, you may see it actually rise over the top of the ramekin, but it doesn't make a mess and it goes back down a little when it is done. Still, the cake was much taller than I thought it would be.  A good surprise for a change!

    I decided to add blueberries and vanilla, and topped it with a vanilla frosting made from a coconut butter base. You can use any kind of favorite berries, but I used blueberries as they are very nutrient dense. I am always trying to add more blueberries to my diet. That being said, I know you will want to hear my favorite blueberry story.

    My husband has an employee that is over 70 at his work, and he is more active and vibrant than most the guys in their 20’s at his work. He asked him “what is your secret?” and the man said “I eat blueberries every day”. After that my husband insists that we eat blueberries every day. So, there you have it, this is practically an anti-aging cake, lol.

    Quick Paleo Frosted Vanilla Berry Cake, with low carb option / beautyandthefoodie.com

     

    ---------------------------------------------------------------------------------------------------

    To find other delicious Low-Carb, Gluten-Free recipes, visit with us on Facebook!
     Please support the team by buying: Gluten Free Low Carb Recipe Cook Books.
    -----------------------------------------------------------------------------------------------------
    RECIPE AND DIRECTIONS BELOW:
    Quick Frosted Vanilla Berry Cake, grain free with low carb option / beautyandthefoodie.com

    Quick Paleo Frosted Vanilla Berry Cake

    Stacey
    A quick, double to single serve, grain free, vanilla frosted, cashew meal berry cake with low carb option.
    0 from 0 votes
    Print Recipe Pin Recipe
    Prep Time 2 mins
    Cook Time 2 mins
    Total Time 4 mins
    Course gluten free, grain free, low carb, paleo, vegetarian
    Cuisine single serve treats
    Servings 2
    Calories

    Ingredients
      

    • ½ tbsp butter or ghee or coconut oil, melted, where to buy ghee
    • 1 tbsp milk of choice: unsweetened almond milk or coconut milk, or heavy cream
    • 1 egg beaten
    • ¼ tsp GF vanilla extract like this one
    • 1 tbsp Sweetener of choice: 1 honey or 1 tbsp erythritol + 12 drops liquid stevia for low carb
    • 3 tbsp cashew meal, or almond flour, (grind up cashews into a powder in a processor or buy cashew meal)
    • ⅛ tsp baking soda
    • ¼ tsp apple cider vinegar
    • 1 ½ tbsp blueberries
    • FROSTING:
    • 1 ½ tsp ghee or coconut oil melted
    • 1 tbsp coconut butter melted, or cream cheese, softenedd
    • 1 tbsp almond or coconut milk
    • ½ tsp lemon juice can use this lemon squeezer
    • 1 ½ tsp honey or for low carb use 1 ½ tsp erythritol like Swerve.
    • ⅛ tsp vanilla extract

    Instructions
     

    • Preheat Oven to 400 F if not using microwave, and grease or oil a 6 inch ramekin, (example of a ramekin).
    • Combine in the ramekin: ½ tbsp melted butter or coconut oil, 1 tbsp milk of choice, 1 egg, ¼ tsp vanilla extract, sweetener of choice, and 3 tbsp cashew meal or almond flour. Mix together vigorously with a fork.
    • Add to mixture: ⅛ tsp baking soda and pour on top of baking soda the ¼ tsp apple cider vinegar (let it fizz a little). Mix baking soda and vinegar into the batter thoroughly.
    • Add blueberries to mixture.
    • Cook in microwave for 1 minute and 30 seconds or until rises completely, or Bake in 400 F oven for 12 to 15 minutes or until completely risen.
    • Remove from microwave or conventional oven and let cool completely.
    • Place all frosting ingredients into a small sauce pan on medium low heat.
    • Melt and stir frosting in pan until melted and combined.
    • Place a butter knife between the cake and ramekin and slide around cake edges to loosen.
    • Remove from ramekin or leave in ramekin (can eat out of ramekin).
    • Frost and spread the top of the cake with frosting. Serve and enjoy (2 servings).

    *As an Amazon Associate I earn from qualifying purchases.

    Notes

    Nutritional Data for Low Carb Version (stevia sweetener option): Servings: 2, serving size: ½ of cake, Cal: 215, Carbs: 6.5 g / Net Carbs: 4.7 g, Fiber: 1.8 g, Fat: 19 g, Protein: 6 g, Sugar: 2 g
    *all nutritional data are estimates based on the products I used*
    Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

     

     


    Share
    • 6
      Shares
    Previous Post: « Chocolate Chia Berry Sun Butter Cups
    Next Post: Easy Paleo Hamburger Pie, Crust Free and Low Carb »

    Reader Interactions

    Comments

    1. Heidi

      October 17, 2014 at 2:06 pm

      I just discovered your lovely blog today and I am so excited to try out some of the paleo recipes on it. Thank you for taking the time to post them.
      I haven't seen cashew flour locally either. I do have a bag of almond flour though. Do you think I could substitute or would the cashew give a much better/different result?

      Reply
      • Stacey

        October 17, 2014 at 5:19 pm

        Heidi, I buy cashew meal at Trader Joe's in the nut section, or you can make it in a food processor by grinding raw cashew halves or pieces until fine grain meal forms. But you can sub with almond flour in the exact same amount. I have not tried it with almond flour but it is pretty similar.
        ~Stacey

        Reply
    2. Renee

      October 02, 2014 at 1:39 pm

      Is there something I could use in place of coconut butter? I have everything else on hand but haven't been able to find that.

      Reply
      • Stacey

        October 05, 2014 at 2:58 am

        Rene, yes you can replace the coconut butter with 1/2 tbsp coconut oil and 1/2 tbsp milk of choice.
        ~Stacey

        Reply
    3. Kymber

      June 12, 2014 at 4:09 pm

      looks really yummy and can't wait to try it. Quick question...Is there a difference between cashew "meal" and cashew "flour"? I've seem popping up in recipes lately, don't have any, and not sure if they are one in the same. Assuming "meal" might be a bit more course ground?

      Reply
      • Stacey

        June 13, 2014 at 5:39 pm

        Kymber, you could use the cashew meal or flour. I believe the meal is a little more course ground. I always buy or make the meal, as I have not been able to find the flour where I live.
        ~ Stacey

        Reply
    4. Annie

      May 31, 2014 at 10:43 pm

      Hi Stacey, delicious looking recipe. I am always looking for new ideas for my dessert craving husband and son! Great informative website. Cheers Annie

      Reply
      • Stacey

        June 03, 2014 at 8:22 am

        Thank you Annie. You are too kind. Love your site.
        ~ Stacey

        Reply

    Leave a comment, share a tip, or ask a question. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    bio headshot-2

    Footer

    As Seen In

    As Seen In Image

     Information

    About Us

    Privacy Policy/ FTC Disclosure

    Contact Us / Work with Us

    As an Amazon associate I earn from qualifying purchases

        Disclaimer 
    The author of this site is not a doctor or healthcare professional. The information and opinions expressed are not medical advice. Nutritional data are estimates only, but we try to be as accurate as possible. Always consult your physician or healthcare provider before beginning any weight loss, nutrition or exercise program.

    Unauthorized use or duplication of this content without permission from this site’s author is prohibited. Photos & excerpts with a link can be used, not entire recipes or posts. Full and clear credit must be given to beautyandthefoodie.com with specific direction to the original content.

    Copyright © 2021 Beauty and the Foodie