This post is a combination of recipes that ended up working really well together. I wanted to try a “naked” cake frosting technique, so excuse the aesthetics above as this is still a work in progress. Below are the links to each recipe, my tweaks, and my reviews.
This cake is excellent in taste and texture. After experimenting a bit, my twist on this is to bake (3) 9″ rounds using the below ingredient measurements. This will produce 3 layers for stacking. I played with the idea by making (2) rounds and creating a 4-layer cake half. I have come to the conclusion that 4-layers are too much and 2-layers are too little. For each round, it is 1/3 of the batter. The cook time decreases to 20-25 minutes.
- 1.5 cups cashew flour (can replace with hazelnut or almond)
- 3/4 cup coconut flour
- 1.5 tsp baking soda
- 12 eggs
- 3 tsp vanilla extract
- 1 to 1.5 cups juice (I’ve replaced the lemon with pineapple, OJ, and tart cherry successfully)
- 3/4 cup butter
- 3/4 cup honey
We have eaten this a few times as just a pudding and I had the idea to use it as a filling for my cake creation. It worked out perfectly, but next time I may reduce it down a bit more so that it is not as thin of a filling.
The link above will take you to a post with various recipes. Chocolate is not SCD legal, but there is a plain buttercream recipe and that is what I used. This has a pretty good texture for frosting a cake and is close as I have found to real (white sugar loaded) buttercream. Here is how I altered the ingredients for my cake:
- 1 cup + 2 tbsp butter
- 1 cup + 2 tbsp palm shortening
- 1.25 cup + 2.5 tbsp honey
- 4.5 tsp vanilla extract