• Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Courtney the Cook

All Things Badassery

  • About Courtney
  • Badass Skincare
  • Beautycounter
  • Badass Buys
  • Nutrition & Health Coaching
  • Recipes
  • The Blog
  • 0 items

Star-Spangled Cake (Paleo and YUMMY!)

July 2, 2018 By Courtney Leave a Comment

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!

Nutrition

Calories

743 cal

Fat

35 g

Carbs

99 g

Protein

14 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
ESHA Logo
Star-Spangled Cake (Paleo and YUMMY!)
Recipe Image
Save RecipeSave Recipe
Print Recipe
My Recipes My Lists My Calendar

Ingredients

  • 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

  1. Preheat oven to 375.
  2. 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.
  3. Oil the parchment with the olive oil.
  4. Mix the eggs, coconut milk, coconut flour, cinnamon, baking soda, and maple syrup in a bowl with a hand mixer.
  5. Pour batter into the Pyrex dish lined with parchment. Use your hands to smooth the batter to cover the entire bottom of the dish.
  6. Bake for 25 minutes.
  7. Take the cake out of the oven and carefully lift out of the dish using the edges of the parchment.
  8. Let cake cool completely on the parchment.
  9. 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.
  10. Once cooled, carefully transfer the cake from the parchment with both hands to your desired plate.
  11. 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.
  12. Frost the cake with the whipped coconut cream and place the blueberries and strawberries on the cake to make the flag pattern.
7.8.1.2
25
https://courtneythecook.com/star-spangled-cake-paleo-and-yummy/
Happy Belly, Whole Heart

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!

Filed Under: Dessert, Gluten-free, July 4th, Paleo, Uncategorized Tagged With: Dessert, Gluten-free, July 4th, Paleo

Previous Post: « 20-Week Countdown to…BIKINI COMPETITION??
Next Post: Paleo Pickled Onions »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published.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

Primary Sidebar

Don’t miss any badassery!

Receive updates by email...

My Story!

Hey, I'm Courtney, welcome to my site! I'm a food lover, amateur cook, singer, hiker, camper, actress and food blogger! I was on a diet since I was 12 years old. Three years ago I quit dieting and finally lost the weight! Read More…

I’m looking for…

Copyright © 2023 · Courtney the Cook | All Things Baddassery ·