Eat Your Way To Better Health

What you put into your body directly determines what you can get out of it. Your food should provide you with energy and nutrients that help you maximize every moment of everyday. If you are feeling drained, sore, ill, tired, or just not feeling yourself you owe it to yourself to take closer look at your daily nutrition. Your food should work with you not against you. Are you ready to take back control of your health and happiness? Check out what’s on the menu today!

Coconut-Pecan Caramel Cake

Gluten-Free, Vegan, Serves 12

  • 2 cups gluten-free all-purpose flour
  • 1 cup coconut sugar
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup chopped pecans
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup unsweetened coconut milk
  • 1/2 cup melted coconut oil
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract

For the coconut caramel frosting:

  • 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
  • 1/2 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans, for garnish


Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper for easy removal. In a large mixing bowl, whisk together the gluten-free all-purpose flour, coconut sugar, shredded coconut, chopped pecans, baking powder, baking soda, ground cinnamon, and salt. In a separate bowl, whisk together the unsweetened almond milk, melted coconut oil, unsweetened applesauce, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients, and mix until just combined. Be careful not to over-mix the batter. Divide the batter evenly between the prepared cake pans. Bake the cakes in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.

Open the refrigerated can of coconut milk and carefully scoop out the solid coconut cream that has risen to the top, leaving behind the liquid. Place the solid coconut cream in a mixing bowl. Add the coconut sugar and vanilla extract to the coconut cream, and beat with an electric mixer until smooth and creamy. To assemble the Coconut Pecan Caramel Cake, place one cake layer on a serving plate. Spread a generous layer of the coconut caramel frosting over the cake layer. Place the second cake layer on top, and frost the top and sides of the cake with the remaining coconut caramel frosting. Sprinkle the chopped pecans over the top of the cake for garnish. Slice and serve the Coconut Pecan Caramel Cake, and enjoy this delectable and healthier dessert!

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top