Diet Compliance: GFCF/SCD/GAPS/LOD/Paleo/Nut-Free

I created this cake for my friend and colleague Sandrine Hahn of Nourishing Our Children for her birthday party when she was on the GAPS diet. I adapted this recipe from Elana Amsterdam’s “Vanilla Cupcakes” in Gluten-Free Cupcakes using all SCD/GAPS compliant ingredients.  I’ve made this many times since then, including for 400 people at the MINDD Forum in Sydney Australia, and it always turns out great.  The texture is very forgiving.  Not being in my own kitchen, I did not have my usual measuring devices and each batch came out good.  I was able experience with varying amount of oil and found it always turned out well.  Coconut flour makes a cake fluffier and lighter than with nut flour. It’s my favorite gluten-free flour at the moment.  The vanilla is strong and delicious in this recipe.

  • 1 ¼ cups coconut flour
  • 1 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 8 large pastured eggs
  • 2/3 cup melted grass-fed ghee
  • 1 cup raw honey
  • 2 tablespoon vanilla extract

Preheat the oven to 330 degrees. Grease and flour two 8-inch cake pans.  In a large bowl, combine the coconut flour, salt, and baking soda.  In a medium bowl, whisk together the eggs, melted ghee, honey and vanilla extract. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined.

Bake for 35-40 minutes. Once inserted toothpick comes out dry (a few moist crumbs), cake is ready.  Let cook in pan, then cool on rack.  Frost after cake is cool.


1 1/2 cups of cashews
1 cup of water
2 teaspoons vanilla
7 dates
a tiny pinch of salt
Mix all ingredients in the blender on high to whip into a thick cashew cream.
Top with fresh organic blueberries.