Lemony Vanilla Cake

Lemony Vanilla Cake

So, we get that not everyone is a chocolate fanatic like us. Try this lovely, moist paleo vanilla cake with Dairy-free Lemon Cream Cheese Icing.  You will not be disappointed!

Vanilla Cake

Lemony Vanilla Cake

Prep Time 20 minutes
Cook Time 1 hour


  • 6 eggs
  • 1 cup coconut oil
  • ¾ cup honey
  • 1 cup cooked sweet potato
  • 1 cup coconut flour
  • 1 cup tapioca flour
  • ½ teaspoon salt
  • 10 ml apple cider vinegar
  • 2 tablespoons lemon juice (optional)
  • 1 teaspoon grated lemon rind (optional)
  • ½ cup water
  • ½ teaspoon bicarbonate of soda/baking soda


  • Preheat oven to 150C.
  • Add all the wet ingredients with the cooked sweet potato to the food processor and mix until the cooked sweet potato is blended thoroughly.
  • Add the rest of the ingredients except the bicarbonate of soda to the batter and mix well.
  • While it is blending, slowly add the bicarbonate of soda until mixed. Do not overmix.
  • Add to preferred cake dish and bake in the oven at 150C for 45 minutes to 1 hour, or until cake tester comes out clean.


You are welcome to keep the peel on the sweet potatoes for extra roughage. It will not interfere with the texture of the cake.

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