Paleo Dessert Recipes:
Honey Cake with Pistachios
Are you planning a special occasion? If so, consider this delicious honey cake which is frosted and topped with crunchy pistachios. The ingredients for the cake are combined to make the batter which is then baked in the oven, and then you can whip the frosting up and decorate the cake once it’s cool.
It is very important to chill the coconut milk for a minimum of 24 hours before making this recipe, and also to chill the coconut oil until completely set. You will need these to be set so the texture of the frosting is perfect, else it will be too loose to spread over the honey cake.
We like to decorate ours with pistachios but if you prefer a different type of nut or fruit, or even organic edible flowers, just go ahead and use your favorite instead.
Ingredients:
For the Cake:
1/4 cup coconut flour
1 1/2 cups blanched almond flour
1 teaspoon baking soda
1/8 teaspoon sea salt
2 tablespoons raw honey
2 or 3 tablespoons almond milk
1/4 cup melted coconut oil
2 teaspoons pure vanilla extract
3 eggs
For the Frosting:
2 cans full-fat coconut milk, chilled for at least 24 hours
1/4 cup coconut oil, chilled until solid
1/8 teaspoon salt
2 teaspoons vanilla extract
2 teaspoons pure maple syrup
1/4 cup chopped pistachios, for garnish
Method:
Preheat the oven to 350 degrees F. Grease a 9-inch cake pan using coconut oil, then fit a round piece of parchment paper in there to cover the base. Pulse the coconut flour, almond flour, baking soda and salt in a food processor. Add the honey, almond milk, coconut oil, vanilla and eggs. Pulse until well mixed.
Next you can transfer this batter into the cake pan, using a spatula to level the top. Bake for about 18 minutes or until a toothpick inserted into the center comes out clean and the top of the cake is golden. Let the cake cool in the pan for 20 minutes, then tip it out on to a wire rack to cool completely.
Chill a metal mixing bowl and whisk beaters in the freezer for at least 15 minutes (do this while the cake is baking). Open the coconut milk cans and drain the liquid off, leaving the thick cream in there. Save the liquid for another use. Scoop the coconut cream into a mixing bowl and add the coconut oil, salt, vanilla and maple syrup.
Mix on a high speed until the frosting is thick and creamy. Spread it over the top of the cake and garnish with pistachios. Serve immediately in slices or keep refrigerated until serving.
This awesome #Paleo #Honey #Cake is simply delightful!
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Save Print Paleo Dessert Recipes: Honey Cake with Pistachios Author: CavemanDietBlog.com Prep time: 35 mins Total time: 35 mins Ingredients
- For the Cake:
- ¼ cup coconut flour
- 1½ cups blanched almond flour
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 2 tablespoons raw honey
- 2 or 3 tablespoons almond milk
- ¼ cup melted coconut oil
- 2 teaspoons pure vanilla extract
- 3 eggs
- For the Frosting:
- 2 cans full-fat coconut milk, chilled for at least 24 hours
- ¼ cup coconut oil, chilled until solid
- ⅛ teaspoon salt
- 2 teaspoons vanilla extract
- 2 teaspoons pure maple syrup
- ¼ cup chopped pistachios, for garnish
- Preheat the oven to 350 degrees F. Grease a 9-inch cake pan using coconut oil, then fit a round piece of parchment paper in there to cover the base. Pulse the coconut flour, almond flour, baking soda and salt in a food processor. Add the honey, almond milk, coconut oil, vanilla and eggs. Pulse until well mixed.
- Next you can transfer this batter into the cake pan, using a spatula to level the top. Bake for about 18 minutes or until a toothpick inserted into the center comes out clean and the top of the cake is golden. Let the cake cool in the pan for 20 minutes, then tip it out on to a wire rack to cool completely.
- Chill a metal mixing bowl and whisk beaters in the freezer for at least 15 minutes (do this while the cake is baking). Open the coconut milk cans and drain the liquid off, leaving the thick cream in there. Save the liquid for another use. Scoop the coconut cream into a mixing bowl and add the coconut oil, salt, vanilla and maple syrup.
- Mix on a high speed until the frosting is thick and creamy. Spread it over the top of the cake and garnish with pistachios. Serve immediately in slices or keep refrigerated until serving.
