Spice Cake with Maple Vanilla Frosting

Free from Grains, Gluten, Dairy, Soy, and Refined Sugar

*This recipe is eas­i­ly dou­bled to cre­ate a two-lay­er cake. Grain-free baked goods do best stored in the fridge, and brought to room tem­per­a­ture pri­or to eating*

Ingredients

Choose organ­ic ingre­di­ents when­ev­er possible.

Spice Cake

• ½ cup coconut flour
• ¼ cup almond flour
• ½ tsp. apple cider vinegar
• 1 heap­ing cup of pit­ted dates (approx­i­mate­ly 10 dates) in ¼ cup water
• ¼ tsp. salt
• ½ table­spoon pump­kin pie spice
• ¾ tsp. vanil­la extract
• ¼ cup coconut oil
• ½ + 2 table­spoons non-dairy milk of choice
• ½ heap­ing tea­spoon of bak­ing soda
• 4 eggs, separated

Maple Vanilla Frosting

• 1 ½ cups raw cashews, soaked for at least an hour
• 3 table­spoons maple syrup
• 1 ½ tea­spoons vanil­la extract
• ¼ — ¹⁄₃ cup water
• Cin­na­mon (option­al)

Directions

Spice Cake

• Pre­heat the oven to 350°
• Boil ¼ cup water. Pour over dates and let soak for 10 minutes
• Line an 8 inch round cake pan with coconut oil
• Put dates, along with water, in a food proces­sor and process until it becomes a paste
• Sep­a­rate eggs and put egg whites aside in a large bowl. Put yolks in the food proces­sor with the dates, and add flours, vine­gar, salt, vanil­la, coconut oil, milk, pump­kin pie spice, and bak­ing soda. Mix until well blended.
• With a hand mix­er, whisk the egg whites until they are fluffy and form stiff peaks. VERY gen­tly fold the egg whites into the bat­ter until ful­ly incorporated.
• Pour bat­ter into pan
• Bake for 20–30 min­utes, or until a tooth­pick insert­ed through the cen­ter comes out clean
• Set the cake aside to cool (in the pan for 10–15 min­utes, and then on a cool­ing rack until ful­ly cool)

Maple Vanilla Frosting

• Drain cashews
• Com­bine soaked cashews, maple syrup, vanil­la and water in a food proces­sor or high-speed blender. Process until smooth, scrap­ing down sides as necessary.
• Once cake is cool, spread frost­ing over cake and sprin­kle with cin­na­mon, as desired.
• Extra frost­ing keeps in an air­tight con­tain­er in the refrig­er­a­tor for 1–2 weeks
• Enjoy!