Looking for a great cake to take to that pitch-in to offer a gluten-free, grain-free, lactose-free and refined sugar-free alternative that doesn’t taste like cardboard? Well, look no further because this Brown Butter Harvest Cake with Vanilla Nut Crème is the answer to your paleo, low carb prayers.
If alternative baking isn’t your thing, feel free to replace any health specific ingredients with regular flour and sugar, it all tastes good and there’s no judging here! As Marie Antoinette was supposed to have said, “Let them eat cake!” One can only assume that she meant in whatever way you want to, full sugar or not.
All you need for this charming cake is:
2 sticks of unsalted butter
3 ½ cups blanched almond flour
½ cup coconut flour
2 teaspoons baking powder
¾ teaspoon sea salt
2 teaspoons cinnamon
1 teaspoon nutmeg
¾ cup raw honey
2 teaspoon vanilla extract
4 large eggs
1 cup unsweetened coconut milk
¾ cup fresh pressed apple cider or juice
1 cup grated carrot
1 cup grated zucchini
And for the Nutty Vanilla Crème:
1 ½ cups raw cashews, soaked
¾ cup fresh apple cider or juice
3 Medjool dates, pit removed
1 ½ tablespoons raw honey
1 vanilla bean, seeds scraped
For the cake, you need to brown the butter first. Do this by melting the butter in a saucepan over medium heat until golden brown or dark amber, about 8-10 minutes. Preheat the oven to 350 degrees and grease two 6-inch round cake pans, lining the bottom with parchment paper.
In a large bowl, combine the dry ingredients then mix on low speed for 1 to 2 minutes. In a separate bowl, whisk together the butter, honey, vanilla, eggs, coconut milk and apple cider or juice. Then, pour the wet ingredients into the dry ingredients and mix on medium low speed to combine. If you want to go all in, you can beat it by hand, but we’re not trying to go THAT paleo.
Next, fold in the grated carrot and zucchini. Pour the batter into the prepared cake pans and cook for 35 to 40 minutes, or until a toothpick or knife inserted in the center comes out clean.
Now for that delightful vanilla nut crème that happens to be super easy. Simply combine all the ingredients together in a food processor or blender and blend until smooth. Voila! You can also make this crème ahead of time and store it in an airtight container in the fridge for up to a week.
When the cakes are removed from the oven, let them cool in the pan for 15 minutes. Gently turn them out onto a cooling rack and remove the parchment paper, letting them sit for another 20 minutes or until cool to the touch.
To assemble the cake, place the bottom layer on a plate or cake stand and spread the vanilla crème onto the cake with a spatula. This is the middle filling. Now, carefully place the second layer on top of that and spread more vanilla crème over the top.
And there you have it! You have made your paleo ancestors and anyone in your life that can’t tolerate gluten very proud! Dig in!