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Easy healthy vanilla butter cake

Prep Time20 mins
Cook Time30 mins
Servings: 16


  • 3 cups blanched almond meal
  • 1 1/2 cup coconut milk (canned)
  • 3/4 cup butter (approx. 100g/3.5 oz.)
  • 2/3 cup rice malt syrup (or natural sweetener of choice)
  • 1/3 cup coconut flour
  • 6 eggs
  • 2 tsp. baking powder
  • 2 tsp. 100% vanilla extract

For the pink frosting

  • 2 cups shredded coconut
  • 3/4 cup butter cubed (approx. 150g/5 oz.)
  • 1 cup dragon fruit (we used frozen, thawed)
  • 1/4 cup rice malt syrup (or natural sweetener of choice)
  • 1 tsp. 100% vanilla
  • toppings of choice


  • Preheat oven to 180°C/350°F. Grease and line two 8cm x 25cm (3¼-inch x 10-inch) bar cake pans.
  • In a large bowl combine the almond meal, coconut flour and baking powder.
  • In a blender or mix master, mix the butter and rice malt syrup together.
  • Add the eggs, vanilla, coconut milk and mix well. (Don't worry if it looks a little 'curdled').
  • Pour this into the large bowl with the dry ingredients and gently mix together.
  • Transfer evenly into the lined tins and bake for 30 minutes or until lightly brown and cooked through.
  • Allow to cool completely before turning out onto a wire.
  • Cut into your 1 shape (see image in blog post). We used a full bar, then cut the second bar into 4 pieces - first in half, then in half again, then 1 small triangle out of 1 of the quarters.

For the icing

  • In a high power blender or food processor whiz the coconut until buttery.
  • Add the butter cubes and continue to whiz until smooth.
  • Add the dragon fruit, whiz again! You should have a nice pink colour frosting.
  • Last but not least, add the rice malt syrup and vanilla and whiz on super slow until combined.
  • Spread the frosting onto the cooled cake and YUM! We topped ours with raspberries and a drizzle of melted dark chocolate.
  • Keep stored in the fridge or you can freeze separate slices in the freezer!


Add your fave fresh fruit to decorate your number one cake!