One of the things that I try to do in all of my cooking classes is to give information and recipes that the participants can personalize and make their own at home. Rather than having to make the 4 recipes we use over and over again, the participants have a foundation to turn them into all-new creations.
This recipe is the kind that I like to include ~ it actually started out as a chocolate cake with vanilla cashew cream and a chocolate shell, but now it’s turned into a spice cake with cinnamon orange cream. How fun is that?
This is a gluten-free cake made from coconut flour. I love using coconut flour because it’s got fiber and tons of nutrients. Even though it doesn’t look like a huge piece of cake, it’s actually more filling than a “regular” piece of cake because of the fiber and nutrients. Add into that the cashew cream instead of a sugary icing and this is just a good for breakfast as it is for dessert!
Gluten-Free Spice Cake with Cinnamon-Orange Cream
- Egg replacer for 6 eggs
- 1/2 cup agave syrup (or coconut sugar or maple syrup)
- 2 tablespoons lemon juice
- pinch of salt
- ¼ cup Earth Balance (room temp)
- ½ cup coconut flour
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- 2 tsp baking soda
- Grease for cake pan (coconut oil, Earth Balance or non-stick oil spray)
- 1 cup cashews
- 1/3 cup water (enough to make a smooth yet thick cream)
- Juice of 2 oranges
- 3 tablespoons agave nectar (or coconut sugar or maple syrup)
- 1 vanilla bean or 1 tablespoons pure vanilla extract
- 1/2-1 teaspoon cinnamon
Preheat the oven to 350*F. Lightly grease an 8″ pan (or springform pan). Whisk together the first 5 cake ingredients. Add the dry ingredients and mix until just blended. Don’t overmix.
Bake for 15-20 minutes, until a knife in the middle comes out clean. Let cool, then cut into bars and top with the cashew cream and a sprinkle of cinnamon.
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