I wanted to make a dessert for my book club tonight and I really wanted to make my favorite almond cake. I realized it isn’t grain free and it has refined sugar so I started looking for almond cake recipes online that were grain and refined sugar free. I found one that looked really good but I didn’t have enough almond flour on hand (3 cups!). But the maple buttercream on that link really got me and I had to find something to make that it could go on. But I didn’t have any maple sugar – only maple syrup…hmm…what to do?
After some more searching I came upon this recipe that looked really good from Nourishing Hope blog. I ended up making it and then I also made a modified maple buttercream (recipe below). I know the buttercream turned out amazing and I can’t wait to try the finished product!
Coconut Flour Vanilla Cake
- 1 ¼ cups coconut flour
- 1 teaspoon sea salt
- 1/2 teaspoon baking soda
- 8 large pastured eggs
- 2/3 cup melted grass-fed ghee (I used coconut oil)
- 1 cup raw honey
- 2 tablespoons vanilla extract
- Preheat the oven to 330 degrees. Grease and flour two 8-inch cake pans. In a large bowl, combine the coconut flour, salt, and baking soda. In a medium bowl, whisk together the eggs, melted coconut oil, honey and vanilla extract. Blend the wet ingredients into the coconut flour mixture with a handheld or stand mixer until thoroughly combined.
- Bake for 35-40 minutes. Once inserted toothpick comes out dry (a few moist crumbs), cake is ready. Let cook in pan, then cool on rack. Frost after cake is cool.
Maple Buttercream Frosting (adapted from this Martha Stewart recipe to reduce the sweetness):
- 4 pastured egg yolks
- 1 cup maple syrup (Grade B)
- 1 pound unsalted butter, cut up into tablespoon pieces
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolkson high speed until light and fluffy, about 5 minutes; set aside. In a small saucepan setover medium-high heat, bring the maple syrup to a boil, and cook until it registers240 degrees on a candy thermometer, about 15 minutes. Remove from heat. (don’t set aside too long – need to start pouring in right away before the maple syrup cools and gets hard. Don’t fret if it gets on the side of the mixing bowl or your counter and hardens – I did this and it came off really easily with warm water)
- With the mixer running, slowly pour syrup down the side of the bowl in a slow, steady stream, until completely incorporated, about 1 minute. Continue beating until bowl is just slightly warm to the touch, 4 to 5 minutes. Add butter, one piece at atime, until thoroughly incorporated and the frosting is fluffy, about 4 minutes more.