Guilt-less Desserts & Treats for your Family

Versatile Cake Recipe

Versatile Cake  

A pair of jeans are like a barometer. They let you know if you’ve been eating too much cake. They gauge your achievements in the gym. Your frown can be turned upside down when someone comments on how great your butt looks. They can be instantly transformed from drab to fab with a pair of heels and mascara.

Jeans are versatile, comfortable (unless they’re telling you about the amount of cake you’ve been eating) and ready for any occasion… a bit like this Versatile Cake. 
I wanted to create a cake that could be used for all occasions, with options for different flavours. There are so many variations depending on the frosting, fillings and flavour you choose (I’ll be posting some of my favourites over the next few weeks)
Whisking the egg whites creates a light, moist cake; just be careful not to over mix when adding the flour.
If you want to make a mega fantastic celebration cake make 2 cakes. This double layer cake can be filled and covered with frosting, ganache, jam or cream. Why not mix it up!
Note; I have been doing a cake decorating course so the photos of the cake are my class work. The frosting and ganache are both dairy/gluten free and paleo friendly. The Chcoclate curls/leaves are not… but I am working on a way to do it! 29/09/13 I have updated this recipe after many more baking adventures. It required more liquid to ensure the cake was moist and fluffy.


Versatile Cake

A simple recipe that can adapted to suit any occasion
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 16


  • 6 Eggs separated
  • 1/2 cup Maple Syrup
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Milk of choice
  • 3/4 cup Coconut Flour
  • 3 teaspoons Baking Powder
  • Also add depending on flavor
  • Vanilla; 1 tablespoon Vanilla Extract
  • Orange; zest of 1 Orange plus 2 tablespoons of Orange Juice reduce Maple Syrup by 1 tablespoon
  • Lemon; zest of 1 Lemon plus 2 tablespoons of Lemon Juice reduce Maple Syrup by 1 tablespoon


  • Preheat oven to 175C/350F
  • Place the egg whites in a clean mixing bowl and whisk on medium/high until soft peaks form.
  • Slowly add the maple syrup; 1 spoonful at a time (adjust accordingly if making lemon or orange)
  • Mixture will triple in size and form peaks.
  • Add the vanilla extract (if making vanilla cake add extra vanilla now also) and whisk on medium/high until combined.
  • Add egg yolks, 1 at a time, whilst still whisking. Add the next yolk only once the previous one has been combined.
  • Add the milk whilst still whisking.
  • If making lemon/orange flavour add the juice/rind now.
  • In a separate bowl, sift the coconut flour and baking powder together.
  • Add the dry ingredients to the wet and whisk on low until combined (you may need to scrape down the edges to ensure the coconut flour is fully combined).
  • Turn the whisk to medium/high again and whisk for 30-60 seconds to make a fluffy mixture.
  • Pour into a greased and lined 20cm/8 inch cake tin.
  • Bake for 33-35 min, or until skewer comes out clean.
  • Allow the cake to cool before removing from the tin.

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