Vanilla Cake Take 2 -- gluten free, grain free, sugar free, birthday cake!

It's Aidan's birthday, and he wants a spiderman cake. This is the recipe I came up with for Karen to use. Vanilla buttercream frosting will help raspberries and blueberries adhere in the appropriate blue and red pattern. Delicious!

ingredients:

3/4 cup agave

1/2 cup organic butter

1 cup boiling water

1 tbsp organic vanilla extract

 2 tbsp ground chia seeds

1 tbsp ground vanilla bean

1 tsp sea salt

1 tsp ceylon cinnamon

1/2 cup finely ground raw cashews

1/2 tsp baking soda

4 eggs

2 cups almond flour 

directions:

preheat the oven to 345

1. pour boiling water over room temperature butter to melt it

2. when it is melted, add the agave and vanilla extract

3. add the chia seeds, vanilla, sea salt, cinnamon, and let it sit for 10 minutes

4. add the baking soda

5. add the eggs and mix well

6. add the almond flour, and combine fully

7. add the finely ground cashews

8. scoop the batter into prepared muffin cups

9. bake for approx 30-35 minutes, until the cakes feel firm and springy to the touch

or

10. pour the batter into prepared pans (buttered and lined with parchment)

11. bake for 40-45 minutes, until the cake feels firm and springy to the touch

remove the cakes from the oven and allow to cool before removing from the pan

This recipe makes 24 babycakes, or a couple of small layers. Double for a 2 L cake, although you might have a bit of batter left for a baby cake or two.


Buttercream Frosting for Vanilla Cake