healthy baking: fall cake recipe

I am not a fan of frosted bland layer cakes. I  much prefer bundt cakes made with dried fruits and nuts, maybe some fresh lemon or orange peel shavings (aka rinds), and definitely infused with  cinnamon, nutmeg and vanilla.

Since this type of cake is not very popular in the U.S., most restaurants and cafes offer either carrot cake or zucchini bread as an alternative. So I usually order either to give me the fix I need, if and when I crave for a slice of  “robust” cake. I want to state here that I can only tolerate the cream frosting on either cake since it actually and truly compliments the flavors throughout it.

Over the weekend, while I searched for a cake to bake for this year’s Thanksgiving dinner, I came across this visually amazing blog and found an interesting recipe for a cake which I wanted to share with everyone who comes across my blog and also make for this year’s Thanksgiving dessert table.

Harvest Cake (Makes 1-9inch cake, to make a layered cake like pictured above double the recipe)

  • 3 cups almond flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/4 cup ghee (or oil of your choice) if you use ghee make sure it is melted
  • 1/4 cup honey
  • 1 1/2 tsp pure vanilla extract
  • 3 eggs
  • 1 cup grated carrot
  • 1 cup grated zucchini
  • 1 cup chopped apple

Preheat oven to 350F. Grease a 9inch 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 (makes almost 2 cups)

  • 1 cup raw cashews, soaked for three hours, water discarded
  • 1/2 cup fresh apple juice
  • 2 Medjool dates, pitted
  • 1 TBS honey
  • 1 vanilla bean, seeds scraped and pod discarded

In a high speed blender combine ingredients until very smooth. Spread on cake or muffins.

Cake can be stored in an airtight container at room temperature for 4 days or in the fridge for 1 week.

{click here for photo and recipe credits}

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