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  • Elianni Gaio

Bella's Cake - A Delicious Way to Include Fiber in our Diet - Paleo/Low-Carb/Keto

Bellas' Cake

Serve: 8-10

Time Preparing: 15-20 minutes

Time Baking: 45-50 minutes

Total Time: 60-70 minutes

Ingredients (for dough)

½ cup tiger nut flour

1 cup organic coconut flour

6 pasture raised eggs – separate yolks and the egg whites

2 tablets 8 ounces/227 grams pasture raised butter

1 ½ cups organic coconut milk

½ cup coconut sugar

1 tablespoon vanilla

1 tablespoon baking powder

Ingredients (for filling and topping)

1 ½ cups organic strawberry, cut in half

1 cup organic raspberries

1-pint pasture-raised heavy whipping cream

1 ½ tablespoons raw honey


Step 1

Preheat the oven to 350 degrees Fahrenheit

Step 2 (preparing the cake pans)

Use two 8 inches round cake pans

To keep cake from sticking to the cake pan cut out a parchment round and use this to line the bottom:

Place cake pan on the top of a parchment paper

Trace around the pan

Cut it out

Place the parchment paper on the bottom of each cake pan

Grease the sides of the cake pans with coconut fat

Dust cake pans with coconut flour, dump out the excess, reserve

Step 3 (egg white)

In a large bowl place egg yolk, reserve (for Step 4)

In a medium bowl place egg white

Using an electric mixer, beat the egg white until stiff peaks form, 2-3 minutes, reserve

Step 4 (dough)

In the large bow with egg yolk (Step 3), add butter, coconut sugar and vanilla

Using an electrical mixer, beat until smooth, 2-3 minutes

Gradually add tiger nut flour, beat until smooth, 1-2 minutes

Add coconut flour and coconut milk, beat until smooth and well combined, 2-3 minutes

Using a spoon scrape the sides and bottom of the bowl until all ingredients are well combined

Add baking powder and using a spoon or spatula, gradually add the egg white to the mixture, carefully stir until is combined

Divide the batter between cake pans (step 2)

Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean

Step 5

Carefully remove cakes from the oven

Allow to completely cool in the cake pan

Step 6 (whipped cream)

Important instructions before starting:

1 - Place a bowl and the metal whisks into freezer for about 30 minutes

2 – make sure that the heavy whipping cream is in the refrigerator until the time you use it

Remove the mixing bowl and the whisks from freezer

Combine heavy whipping cream and honey into the chilled bowl

Using an electrical mixer or a stand mixer, whisk on medium/high speed until it thickens and stiff peaks form, about 2-3 minutes, don’t over whip, reserve

Step 7 (decoration)

Carefully run a knife around the edges of the baking pan

Place the cake upside down onto a serving plate

Spread half of the whipped cream evenly over the top of the base cake

Place the second cake on top of the base cake

Spread whipped cream over and decorate with strawberries and raspberries or, as you want

Keep in the refrigerator

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