Blueberry Vanilla Paleo Sheet Cake

Blueberry Vanilla Paleo Sheet Cake - The Fit Peach

Blueberry Vanilla Paleo Sheet Cake

paleo, dairy-free, gluten-free

Super easy vanilla sheet cake with a blueberry paleo frosting made with healthy, nutritious ingredients that is perfect for any occasion!

Blueberry Vanilla Cake - The Fit Peach

Vanilla cake is a staple in every household. Everyone needs a go-to vanilla cake recipe that they can throw together in a jiffy. Well, that’s what I’ve got for you folks! This vanilla cake recipe is the epitome of easy - made with almond flour, a little tapioca flour (this is what makes it airy), some eggs, a little vanilla (duh), and a couple other baking necessities. I honestly could eat the cake by itself, but the blueberry icing is a pretty darn good accomplice too.

Blueberry Paleo Sheet Cake - The Fit Peach

Blueberry season is one of my favorites. Mainly because it comes with the start of summer, sunshine, and some really good-lookin’ fruity treats. I kind of felt like I was cheating on my girl chocolate when I decided to go with a fruity frosting, but I had to show these blueberries some love.

Now, I experimented with some vegan butter for this icing recipe and I have to say, it exceeded my expectations. I used a brand called Miyoko’s which you can find at many grocery stores like Sprouts, Publix, Whole Foods, and even Target. The ingredients are awesome too with coconut oil, cashews, and coconut oil. However, if you aren’t in mood for vegan butter, I highly recommend some creamy grass-fed butter which will do just fine in the recipe 😋

Don’t feel me on the fruity icing? Here’s a super simple chocolate frosting you’re going to LOVE! Want something more festive? I’m all about this Peppermint Mocha Cream Cheese Frosting.

Vanilla Paleo Sheet Cake - The Fit Peach
Blueberry Vegan Frosting - The Fit Peach
 
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Blueberry Vanilla Paleo Sheet Cake

Ingredients

For the Cake

For the Icing

  • 2 cups blueberries (plus 2 Tbsp water)

  • 1 cup vegan butter (1 8oz package, room temperature) (can also substitute grass-fed butter)

  • 2 Tbsp coconut oil (melted and cooled)

  • 3/4 coconut flour (separated into fourths)

  • 1/3 cup honey (or sweetener of choice)

  • 3 Tbsp almond milk (or nut milk of choice)

  • dash of sea salt

(You can also use this Chocolate Frosting or this Peppermint Mocha Cream Cheese Frosting if desired)

Directions

For the Cake

  1. Preheat oven to 350 F and line a 9 X 13 sheet pan (this is a quarter sheet pan) with parchment paper or grease with oil

  2. In a medium bowl, whisk together almond flour, tapioca flour, baking soda, and sea salt and set aside

  3. In a large bowl, mix together eggs, coconut oil, honey, and vanilla until thoroughly mixed

  4. Slowly fold the flour mixture into the bowl with the eggs

  5. Pour batter into the sheet pan, ensuring the batter is evenly distributed in the pan

  6. Bake for 9 -11 minutes until you can insert a knife into the center and it comes out clean

For the Frosting

  1. In a skillet, heat blueberries and water over low heat, stirring occasionally. Once blueberries start to steam and become soft, after approximately 3 minutes, remove from heat and let cool

  2. WIth a hand mixer or in a stand mixer, beat the vegan butter and coconut oil until creamy

  3. Slowly add in 1/4 cup coconut flour while continuing to beat the frosting mixture

  4. Add honey, almond milk, and sea salt and continue to mix until fully incorporated

  5. Once cake has cooled, spread on top of sheet cake and enjoy!


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The Fit Peach