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Saturday, 30 August 2014

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



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