Paleo Vanilla Cake


This paleo vanilla cake may just be one of the best I’ve ever made. It’s a sweet vanilla cake that’s light, soft and buttery!

tutti frutti cake by

You can easily adapt this cake! Or just keep it vanilla!

You can add chocolate chips to the cake! Or add lemon zest and top it with lemon curd! Or make a tasty fruit filling to spread between the cake layers. Strawberry or raspberry jam would be delicious! Or just keep it vanilla!

We’re all dressed up, ready to head to an Indian wedding 🙂

For my mama’s birthday, she asked me to make her a healthy gummy bear cake – with homemade paleo gummies. So I decided to add my homemade tutti frutti to the cake – and oh my goodness, it was SO good! The homemade tutti frutti is sweet and slightly chewy – this honestly tasted like a paleo gummy bear cake! Not to mention there were pretty little red gems speckled throughout.

I can’t wait to hear what you think of this tasty paleo vanilla cake! Let me know what you think when you try it!

Paleo Vanilla Cake

tutti frutti cake by

Paleo Vanilla Cake

4.2 from 5 reviews
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Dry Ingredients

Wet ingredients

Whipped coconut cream:


  • Preheat oven to 350°F.
  • Add the dry ingredients to a bowl and mix well.
  • Add the coconut milk, ghee, honey and vanilla extract to the bowl and mix well.
  • Next, add the eggs and mix until well combined.
  • Divide the cake batter into two 6-inch spring-form pans.
  • Bake at 350°F for 30 minutes.

Whipped coconut cream:

  • Place a can of coconut milk in the refrigerator overnight. This will cause the cream to separate from the milk.
  • Place the cream, vanilla and honey into a bowl and whip with a hand-mixer until fluffy. If you have a stand mixer, you can also use that to whip the cream until fluffy.
  • Place the whipped cream in the fridge until you’re ready to frost the cake.


  • If you are adding anything to the cake like chocolate chips or lemon zest or my homemade tutti frutti,  then stir it in right before dividing the cake batter into the pans. (If you add my homemade tutti frutti then be sure to soak the tutti frutti in water for 2 minutes or until re-hydrated).
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Brenda Smith says

    4 stars
    WOW!!! This is a fantastic recipe, it is the first gluten-free cake that I have made… it needed to be dairy-free also do I subed coconut oil for the ghee and vanilla bean for the extract (not for any dietary needs just thought it might need a boost for flavor). It personally not my thing but it isn’t bad… it is for a client.
    Now got to make vanilla “buttercream” with vegan butter! Hope my client likes it as much as I hope! By the was made 4 times the recipe could of cut back on the coconut oil. Made 3 10″ cakes and 3 small cupcakes for tasting.

  2. Ellyn says

    2 stars
    I tried this for a birthday cake and the cake came out thin and somewhat burnt. It could possibly be because of how hot the weather is where I live but the cake didn’t turn out as expected

  3. brigette says

    Do you need to use the spring-form pans? Would this cake be ok in a normal baking pan?

    Thank you! I have my tutti frutti in the fridge now!

    • My Heart Beets says

      Hi Brigette! You don’t need to use a spring-form pan. I choose to use them because it makes it easier to remove the cake from the pan 🙂 Let me know what you think of the recipe!

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