Healthy Birthday Cake with Cashew Butter Buttercream Frosting (SCD, Paleo, Gluten-Free)

• Healthy option for birthday cake
• Beautiful, moist cake texture with rich, fluffy frosting
• Makes one 8 1/2" cake (but you can double or triple the recipe for more layers!)

Cake

2 1/4 cups almond meal

1 1/4 teaspoons baking soda

1/4 teaspoon salt

3 large eggs or 4 small eggs

1 1/2 teaspoons vanilla

1/3 cup coconut oil, melted

1/4 cup honey, melted

1 tablespoon apple cider vinegar

-Preheat oven to 200C/392F
-Line the bottom of an 8 1/2" springform pan with baking paper

-Melt coconut oil and honey together in a microwave-safe bowl

-Mix all ingredients together and pour into pan

-Bake for 25 minutes or until firm but springy in the middle

Cashew Buttercream Frosting

1 cup cashew butter (if you don't have any, you can use smooth peanut butter; it's also cheaper)

1/2 cup/100g butter, room temperature

2 tablespoons honey

2 teaspoons vanilla

-Beat all ingredients together on high in a stand mixer or with a hand mixer

-When cake is cooled, slice it in half lengthwise
-Carefully separate the two halves and spread a layer of frosting over the top of the bottom half (app. 1/3 cup of the frosting)

-Place the top half on the bottom half and frost the entire outside of the cake

Decorating Suggestions:

-Sprinkle with desiccated coconut

-Make a little pattern out of sliced Medjool dates

-Cut open a dried fig and trim it into a flower shape

-Fresh berries

-Caramelised honey drizzle