PALEO, PEGAN, REFINED SUGAR FREE, GLUTEN AND GRAIN FREE
MAKES: 2- 6” ROUND CAKES
FOR THE CAKE:
2 cups almond or cashew flour
½ cup coconut flour
1 teaspoon baking soda
⅔ cup honey or maple syrup
⅔ cup coconut oil, melted
½ cup plus 3 TBS full fat coconut milk
2 teaspoon vanilla
Preheat oven to 350
Coat 2- 6” round pans with coconut oil. Cut a piece of parchment paper for the bottom of the pan to allow the cake to come out cleanly.
Combine almond or cashew flour, coconut flour, salt, and baking soda in a bowl and whisk until well combined.
Add eggs to a medium sized bowl and beat lightly. Add syrup or honey, coconut oil, coconut milk and vanilla to eggs and mix well.
Add the dry ingredients to the egg mixture and mix until combined.
Pour the batter into your prepared pan and bake for 30-35 minutes until the top is golden brown and a toothpick inserted into the cake comes out clean.
While the cake is baking, make the frosting:
FOR THE BUTTERCREAM FROSTING:
6 egg yolks - be sure they are room temperature
1 cup maple syrup or honey
1 cup plus 2 TBS ghee
1 teaspoon vanilla
In the bowl of a stand mixer, whip 6 egg yolks on high for about 5 minutes until thick and creamy.
Meanwhile, boil maple syrup or honey in a saucepan on the stovetop until it reaches a temperature of 240* or “soft ball” state using a candy thermometer.
Lower mixer speed and carefully and slowly pour hot syrup into whipped egg yolks. Beat on high for about 6-8 minutes (or longer if necessary) until mixture is completely cool.
Add ghee to cooled egg and syrup mixture and beat until thick and smooth. Add vanilla and beat enough to incorporate.
If your buttercream is too loose, refrigerate for a few minutes until cool and beat once again. This frosting is very forgiving and will whip up if cool enough.
Your buttercream is ready to be used to frost the cake! Be sure you are frosting a completely cooled cake. Frost evenly using a butter knife or small metal spatula. It does not have to be perfect at all because you will be covering the entire cake with fresh berries!
FOR THE BERRY TOPPING:
6 ounces fresh organic blueberries
6 ounces fresh organic raspberries
6 ounces fresh organic blackberries
12-15 small fresh organic strawberries, cut in half with stems still attached
I started with the halved strawberries and pushed them into the buttercream evenly spaced all over the cake.
Next, I pushed the blackberries into the buttercream, followed by the raspberries.
Finally, I filled in all the remaining gaps with blueberries of various sizes. This festive cake makes the perfect 4th of July or summer BBQ dessert.