Yellow Cake


I’ve wanted to make a cake recipe for ages now.  I was a bit apprehensive though, because cakes are kind of hard.  (A cake was about the first thing I ever made, and it didn’t turn out.) Anyway, I couldn’t resist.  I made the cake.

The coconut manna and honey create a very silky texture, and oh yumm!  My whole family was wild about it, and told me it was my all-out best recipe EVER.  You could serve it to people who are not on the GAPS or Paleo diet, and they would never know it’s grain-free!

As you can see, I didn’t use a traditional cake pan.  You can do that too.  It’s pretty, and it’s a great option if you don’t have a traditional cake pan.  A bread pan like I used can serve about four people.  If you DO use a circular cake pan, I would suggest doubling the frosting recipe… I’m a sucker for LOTS of frosting, lol.

As for the icing… well, it’s chocolate! It’s healthy, tender, like a Tootsie Roll, or like fudge.  My family raved about it as well as the cake; it is like a dessert in and of itself!  Enjoy!



  • 5 eggs
  • 1 1/2 cups soaked, sprouted and dehydrated pine nuts
  • 1/2 cup coconut manna
  • 1/4 cup coconut oil
  • 1/4 cup honey
  • 1 tsp. real vanilla extract
  • 1/2 tsp. baking soda
  • 1/8 tsp. sea salt


  • 1/4 cup cocoa
  • 1/4 cup coconut oil
  • 1/4 cup coconut manna
  • 1/4 cup honey
  • a pinch of salt



  1. Pulse the pine nuts with the coconut oil and coconut manna in your food processor.
  2. Combine the eggs, the nut mixture, the honey, the salt, and the vanilla in the blender, and blend until the mixture is smooth.  (The batter is thick, so this stage might work your blender pretty hard, especially if it isn’t a high-powered blender like a Blendtec. If it is too much for it, then use the food processor again.  This won’t get it as smooth, though.)
  3. Pour the batter into a bowl, and gently fold in the baking soda.  Make sure it is sifted!
  4. Pre-heat the oven to 350 F.  Grease a cake pan and pour the batter in.  (If you are making a layer cake with two cakes, you will need  to double the recipe.)
  5. Bake at 350 F for 30 minutes.  Then, turn the oven down to 325 F and bake for another 20-25 minutes.
  6. Cool.  Cut the extra cake off the top, to make it flat for frosting. (Also cut the extra off the sides if you are using a bread pan.  You want the cake to be a perfect rectangular solid.)  Frost with chocolate icing (instructions below), refrigerate, and enjoy!


  1. Measure the wet ingredients into a mixing bowl.  With a hand-mixer, beat them until homogeneous and creamy.
  2. Sift the cocoa powder and beat it in.  Refrigerate slightly, and frost!