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.
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- 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)
- 1/8 tsp baking soda
- ¼ tsp apple cider vinegar
- 1 ½ tbsp blueberries
- FROSTING:
- 1 1/2 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 1/2 tsp honey or for low carb use 1 1/2 tsp erythritol like Swerve.
- 1/8 tsp vanilla extract
- 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: 1/8 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).
Nutritional Data for Low Carb Version (stevia sweetener option): Servings: 2, serving size: 1/2 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*
Heidi says
17 October, 2014 at 2:06 pmI 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?
Stacey says
17 October, 2014 at 5:19 pmHeidi, 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
Renee says
2 October, 2014 at 1:39 pmIs there something I could use in place of coconut butter? I have everything else on hand but haven’t been able to find that.
Stacey says
5 October, 2014 at 2:58 amRene, yes you can replace the coconut butter with 1/2 tbsp coconut oil and 1/2 tbsp milk of choice.
~Stacey
Kymber says
12 June, 2014 at 4:09 pmlooks 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?
Stacey says
13 June, 2014 at 5:39 pmKymber, 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
Annie says
31 May, 2014 at 10:43 pmHi Stacey, delicious looking recipe. I am always looking for new ideas for my dessert craving husband and son! Great informative website. Cheers Annie
Stacey says
3 June, 2014 at 8:22 amThank you Annie. You are too kind. Love your site.
~ Stacey