One of the best things about summer is the cookouts with all the delicious food. Growing up, July 4th was always a fun time with my family! My grandfather would grill a pork roast, there would be homemade ice cream, cake and lots of other delicious, but not-so-healthy food.
There’s no need to blow your diet or eating plan, just because it’s a holiday! Doing a little bit of planning ahead is all you need to stay on track and enjoy delicious food, which, let’s be honest, is one of the best parts of a July 4th celebration!
When you think of a healthy Paleo cake, I know, the word “yummy” may not immediately come to mind. However, this one really is YUMMY!
To make this cake, be sure to have parchment paper on hand. It’s so important for the outcome of this cake that I’m including it on the ingredient list! You can make the cake a day ahead of time, but DON’T put the whipped cream and fruit on it until you’re ready to serve it. Leftovers can be kept in the fridge for a couple of days, but should be brought to room temperature before you eat it.
Also, just a little trouble-shooting tip. The first time I made this, the cake broke. If that should happen to you, don’t fret. Just piece it back together and put the icing on top and no one will ever know!
Calories
Fat
Carbs
Protein
Save RecipeIngredients
- For the cake:
- 3 eggs
- 1 cup of full-fat canned coconut milk, stirred mixing the fat and milk together
- 1/2 cup coconut flour
- 2 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 2 tablespoons maple syrup
- Sheet of parchment paper
- 1 teaspoon olive oil
- For the topping:
- 2 cans of full-fat coconut milk, don't mix the fat and milk together, scoop out only the fat
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- pinch of salt
- 24 blueberries
- 6-7 large strawberries, sliced
Instructions
- Preheat oven to 375.
- Line a 13 x 9 inch Pyrex baking dish with a sheet of parchment paper. Take the time to smooth the corners and sides to fit in the dish.
- Oil the parchment with the olive oil.
- Mix the eggs, coconut milk, coconut flour, cinnamon, baking soda, and maple syrup in a bowl with a hand mixer.
- Pour batter into the Pyrex dish lined with parchment. Use your hands to smooth the batter to cover the entire bottom of the dish.
- Bake for 25 minutes.
- Take the cake out of the oven and carefully lift out of the dish using the edges of the parchment.
- Let cake cool completely on the parchment.
- While the cake cools, place a metal mixing bowl and the beaters you'll use for the whipped cream in the freezer for 30 minutes.
- Once cooled, carefully transfer the cake from the parchment with both hands to your desired plate.
- Once the cake cools, make the coconut whipped cream by mixing the coconut fat (not the milk) from the two cans, the maple syrup and vanilla extract and a pinch of salt in the metal bowl. Mix it at medium to medium-high for about 5 minutes or until it's whipped.
- Frost the cake with the whipped coconut cream and place the blueberries and strawberries on the cake to make the flag pattern.
Leave a comment below if you make this Star-Spangled Cake. I’d love to hear from you.
I hope everyone has a fun and safe July 4th!
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