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This recipe originated from the desire to create a frosting without egg whites. We used (blended) cashews as a creamy base to give it a smooth consistency. We kept our cake batter and frosting simple, and topped it with fresh fruit at the time of serving.


1 teaspoon (3 mL) vanilla extract
1½ cup (225 g) raw whole cashews
N cup (73 g) coconut flour
N cup (113 g) honey
1½ cups (165 g) almond flour
4 eggs
¼ teaspoon cinnamon powder
J teaspoon baking soda
N cup (75 g) ghee
¼-N cup (85-113 g) honey
½ cup (120 mL) Basic Coconut
Milk (p.365)
1 teaspoon (5 mL) vanilla extract
J cup (30 mL) water
2 tablespoons (30 mL) Basic Coconut Milk (p.365)


1. For the cake, combine all the ingredients together in a food processor until smooth
2. Pour the batter into a 9-by-12-inch sheet pan that has been greased (with ghee) and allow it to bake at 350°F (180°C or gas mark 4) in the oven
3. It should be done in approximately 30-45 minutes
4. While the cake is baking, combine all the ingredients for the frosting in a bowl with a hand-held blender
5. When done, the frosting should be smooth and spreadable, not watery
6. It shouldn’t slide off or soak into the cake base
7. If needed, add more cashews to get the right consistency
8. When the cake has cooled down, spread the frosting generously on top if you want a one-layer cake, or alternately you could cut the sheet cake in half and make a two-layer cake
9. In this case, you would add the frosting between the layers first, and then around and on top of the cake


6-8 servings

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0