Saturday, April 20, 2013

Cinnamon Spice Zucchini Cake With Honey Buttercream Frosting (GAPS, Paleo, Primal, gluten Free, grain free)

By Kristen

Let's face it, cake is amazing. It takes any event to the next level. That is why you should bring a cake to every function you attend, including the DIY roadkill taxidermy class you just signed up for.

Cake Ingredients:

 4 cups blanched almond flour
1 teaspoon sea salt 
2 teaspoons cinnamon 
1/2 cup butter (or palm or coconut oil or lard), melted
1/2 cup honey
2 tablespoons vanilla extract
6 eggs, separated 
2 cup raw zucchini, shredded


Preheat oven to 350 degrees. Grease two 9-inch cake pans. 8 inch pans would work too.

Mix the almond flour, cinnamon and salt in a medium bowl. Melt the butter in a small saucepan. Remove from heat. Add the honey to the melted butter, then add the vanilla. mix into the almond flour mixture. Stir in egg yolks. Whip egg whites to form stiff peaks, then gently fold into batter. Pour into pans and smooth with a spatula until even. Bake 20-25 minutes or until lightly brown on top. This happens really fast, so check your edges. Allow to cool and then remove from pans. Frost with this recipe for real buttercream. Make sure you use honey for GAPS.

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