Sunday, June 9, 2013

Paleo Cinnamon Pecan Cake

Tastes so incredible and I'm happy to report that it is fairly dime to make!

Ingredients Cake:
Almond Flour 2 cups
Dates 1/2 cup
Pecans 1/2 cup chopped (or any nut)
Water 1/2 cup
Coconut Oil 1/4 cup
Raisins 1/4 cup
Agave/Honey 1/4 cup
Eggs 2 large
Cinnamon 1 tablespoon
Vanilla 1 tablespoon
Baking Soda 1 teaspoon 

Ingredients Frosting:
Coconut Milk 1 cup full fat/unsweetened 
Coconut Oil 1/2 cup
Agave/Honey 1/4 cup
Vanilla 1 teaspoon 
Arrowroot Powder 1 teaspoon 
Water 1 tablespoon 

Chop Nuts, Dates, and Raisins in food processor until finely chopped yet sticky mixture forms.  Mix all remaining Cake ingredients to make the batter; making sure there are no lumps.  Pour batter into  parchment lined 9x9 baking pan.  Top with chopped fruit and nut mixture spreading out evenly across the cake.  Bake at 325 degrees for 20-25 minutes (cover midway thru if top gets too brown).  Allow cake to fully cook before frosting.

Meanwhile whisk continuously the Coconut Milk in a sauce pan on medium heat until a slow rolling boil forms.  Add the Agave/Honey and the Vanilla and reduce heat to low.  Continue to cook another 10 minutes until thickens. Make a paste in a cup with the Arrowroot Powder and Water and drizzle into mixture while whisking.  Remove from heat and add Coconut Oil 1 spoon at a time until completely smooth.  Place mixture in bowl in refrigerator for at least 2 hours to firm but spreadable.  If frosting gets too firm take out and wait before frosting cake.  Store cake in refrigerator if it lasts that long!  

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