With Valentine’s Day just around the corner I have been baking up a storm in our little kitchen in Nolita. I have been recipe testing to find the best MUC23 approved cake recipe- deliciously Mindful, Unrefined, and Clean. After a few batches and a few flights from coast to coast I think I finally nailed it.
I was shooting Old Navy a few weeks ago in LA and brought the 3 cakes picture above on my flight (they totally made it unscathed) and they were a HUGE hit with my friends and the crew. The best part is when they have already dove into it and ate half the cake and then I tell them it’s gluten free and dairy free… The MIND BLOWN look gets me every time.
I like experimenting with gluten free flour blends of my own and have really been happy with incorporating arrow root flour. I also used apple sauce in this recipe to make sure I get a really nice and moist cake… for me there is nothing worse than a dry cake. In fact get this….I HATE DONUTS. I know this is crazy to most people but growing up with a mom who makes the most moist cakes with so much real flavor, the average donut seemed like a day-old cake. I was addicted to the love that went into home made goods then, and I still am today.
I made two different frostings for these cakes to add a little variety: lemon almond and raspberry. I also make extra frosting to because cashew frosting is AMAZING and it has turned into the new jam in our home.
Cashew Frosting Lemon Almond and Raspberry
Ingredients for the base of frosting
1 1/2 cup cashews
1 1/2 cup water
1 pinch salt
For lemon frosting, add:
1 TSP almond extract
zest from one lemon and juice
For raspberry frosting, add:
1/2 cup of frozen raspberries
1tsp vanilla extract
Soak the dates in a cup of warm water for 5-10 minutes to make them easier to blend.
Put all the base ingredients in a high speed blender or food processor.
Blend until smooth and creamy. If you want to keep it plain, you can stop right here. For lemon and raspberry, proceed below.
Take half of the frosting base out of the blender (if you want to make both lemon and raspberry frosting) and set that half aside.
With the remaining half still in the blender, add the rest of the ingredients for lemon and blend until smooth.
Pour into a jar or airtight container and store in the refrigerator or frost cake immediately, though I noticed that the frosting is even better consistency after refrigerating for 2 hours. Lemon is done.
For raspberry, add the other half of the base ingredients back into the blender or food processor plus the raspberry frosting ingredients and blend until smooth. If you want more of a chunky raspberry frosting just pulse the blender a few times until you have achieved the perfect raspberry frosting consistency.
Pour into a jar or airtight container and store in the refrigerator or frost cake immediately. Yum.
Gluten Free Moist Almond Cake
High speed blender or food processor
Cake pan, muffin pan, or mini bundt cake pans
10-12 pitted medjool dates soaked in warm water for 5 minutes
1 cup blanched almond flour
1/2 cup arrow root flour
1tsp baking powder
1 pinch sea salt
2 tbsp almond butter
1/2 cup unsweetened apple sauce
1/4 cup nut milk
1 tsp apple cider vinegar
1tsp pure almond extract
juice of 1 lemon
**zest of lemon if you want a lemony almond cake
Preheat Oven to 350 F
Place the medjool dates in a bowl with warm water and let them soak while you prepare dry ingredients in a separate bowl.
Place all dry ingredients in a bowl, mix together, and then set aside.
Drain the dates and pour into a food processor or high speed blender.
Add almond butter, nut milk, juice of a lemon, and almond extract to the blender.
Blend until smooth (about 30 seconds-1 min on high)
Add the rest of the wet ingredients (1 egg, apple sauce, and apple cider vinegar) and pulse.
Slowly add the wet ingredients to the dry ingredients, gently fold wet and dry ingredients to incorporate.
Grease or spray the mini bundt cake pans with coconut oil or butter.
Pour the batter to fill 3/4 of the cake pan.
Bake for 25 minutes and check with a tooth pick for doneness. If the tooth pick is clean the cakes are done.
Depending on your oven, may take 5-10 minutes more.
Remove from oven and allow to cool for 5-10 minutes before removing from the cake pans.
Allow cakes to cool fully before applying cashew frosting.
Top with sliced almonds and berries and enjoy! 🙂