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Vanilla Bean Celebration Cake

Vanilla Bean Celebration Cake

Vanilla Bean Celebration Cake 

This gluten, dairy and refined sugar free cake is a simple as it gets yet impressive!

Low sugar, garnished with fruit and a dairy free whipped cream it is suitable for most dietary requirements and children from 12 months making it perfect for Birthdays or Christmas Parties with the whole family! I made this cake for my Son's 1st Birthday and it was a hit! 

You can garnish the cake with any seasonal fruit in place of berries, chocolate curls or serve with ice cream. Enjoy! 

Vanilla Bean Celebration Cake


2 cups Blanched Almond Meal

1/4 cup Tapioca Flour 

1 tablespoon Vanilla Bean Powder*

½ teaspoon Baking Soda

Pinch of Sea Salt

2 free-range Eggs

3/4 cup Rice Malt Syrup or Maple Syrup for Paleo option

1/4 cup Coconut Yoghurt or Yoghurt of choice 

1 tablespoon Pure Vanilla Extract

Whipped Coconut Cream

2 cups Fruit, I’ve used Strawberries, Blueberries and Raspberries. 


Pre-heat oven to 175°C. Grease and line two 8” round cake tins with parchment paper. Set aside. 

In a large mixing bowl sift almond meal, vanilla bean powder, baking soda and sea salt. In a small bowl lightly whisk eggs. Add yoghurt, rice malt syrup, and vanilla extract to the mix, whisking until just combined. Fold the wet mixture through the dry and mix well. 

Divided batter evenly between the two tins. This is a thick batter and won't change shape much so be sure to smooth the top of your cake with a cake knife or the back of a spoon before baking. 

Bake cakes on the middle rack for approximately 22-25 minutes until golden and cake springs back to the touch.

Turn out cakes to cool on a wire rack. Allow cakes to cool complete before handling. 

Prepare Coconut Whipped Coconut Cream as per recipe.  

Prepare your fruit washing, trimming and slicing etc. Set aside. 


Place a dollop of coconut cream on the bottom centre of your serving platter and place first layer of cake on top. 

Top cake with cream and lay berries in a single layer. Place second cake layer on top. Spread remaining coconut cream, smoothing out cream with a spatula or butter knife. Decorate with remaining berries. 

Refrigerate completed cake for 1 hour or until ready to serve to set coconut cream. 

When ready serve, allow to come to room temperature for 15 minutes and slice! 


*The Vanilla Bean Powder is optional however it adds a fleck of vanilla through the batter and a lovely scent to the cake. You could also use the yield of 1 vanilla bean. Vanilla bean powder can be found at many specialty grocers and health food stores. 

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