Paleo Spice Cake with Maple-Cashew Frosting
Perfectly moist, spongy cake with a fabulous flavor. This cake is nut-free, although the frosting is not (because I just couldn’t resist this amazing flavor combination!).
- 12 eggs, room temperature
- 1/2 cup extra virgin coconut oli, melted
- 1/2 cup palm shortening (or substitute softened unsalted butter)
- 1 cup honey
- 1/2 cup arrowroot flour
- 3/4 cup coconut flour, sifted
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cardamom
- Extra palm shortening and arrowroot flour for dusting the cake pans
- MAPLE CASHEW FROSTING:
- 1 cup unsalted cashew butter (or make your own with 2 cups unsalted cashews)
- 1 cup palm shortening
- 1/3 cup grade B maple syrup
Preparation time 15mins
Cooking time 45mins
Adapted from thepaleomom.com
Prepare three 8-inch or 9-inch round cake pans by greasing with palm shortening. Cut out a circle of wax paper and line the bottom of each pan. Then grease the top of the wax paper. Finally, dust the pan with arrowroot powder. Set aside.
Preheat oven to 350°F.
Combine all ingredients in the bowl of a standing mixer and whip 3-4 minutes until thoroughly mixed and smooth.
Divide batter among the three pans. Spread the batter out to the edges of each pan.
Place in the oven on two racks, spacing out so that they bake evenly (you might want to rotate pans halfway through baking). Bake for 27 to 28 minutes, until fully cooked and a toothpick stuck into the middle of the cake comes out clean.
Cool on wire racks until cakes are room temperature. Invert each cake over a plate or cutting board.
Place the first cake layer on your serving dish, cover the top in frosting, add the second layer, cover it with frosting, add the third layer, cover the whole cake with frosting (you should have enough). Dust with cinnamon or nutmeg if desired.
Whip cashew butter, palm shortening and maple syrup in the bowl of a Standing Mixer for 1 to 2 minutes, until fluffy. Store in the refrigerator but allow to come to room temperature before frosting.