Bring together the flavors of the season with this comforting cake adapted from Roost blog. Slightly spiced, naturally sweetened and entirely free of grain, gluten and dairy, this earthy cake is delicious and leaves you feeling good. If you prefer a layered cake, simply double the recipe. For a smaller morsel, this recipe would make a fine batch of muffins.
Ingredients
- 3 cups almond or coconut flour
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground clove
- 1/4 cup melted coconut oil
- 1/4 cup honey
- 1 1/2 teaspoon pure vanilla extract
- 3 eggs*
- 1 cup grated carrot
- 1 cup grated zucchini
- 1 cup chopped apple
*Can substitute eggs with Ener-G egg replacer or a mixture of 1 tablespoon of ground flax seed + 3 tablespoons of water.
Preparation
Preheat oven to 350°F. Grease a 9 inch cake pan (you can use a regular cake pan if you prefer, not the fluted one pictured above). In a bowl combine dry ingredients. In a separate bowl combine wet ingredients. Pour wet mixture into the dry mixture and stir to incorporate. Pour into prepared cake pan and cook in oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
VANILLA CREAM
Ingredients
- 1 cup raw cashews, soaked for three hours, water discarded
- 1/2 cup fresh apple juice
- 2 Medjool dates, pitted
- 1 tablespoon honey
- 1 vanilla bean, seeds scraped
If you prefer more of a whipped topping (dairy), try the one used here.
Preparation
In a high speed blender combine ingredients until very smooth. Spread on top of cake or muffins.
Cake can be stored in an airtight container at room temperature for 4 days or in the fridge for 1 week.