The me, cake is stupid without frosting. If frosting isn’t involved, you’re eating a freaking muffin. And muffins are great and all, unless you want effing cake. And that’s what I wanted last weekend, at home by myself. I wanted cake that was engulfed in frosting. Yes, engulfed. No measly ass muffin cake for me. No way. So I made this spice cake then I sat there trying to decide how to frost the cake. Sure, I could frost it in flowers like on my flourless chocolate cake in my book. Or I could frost it then slightly remove the frosting so it looks naked. That’s so hip right now. Or I could ice it like a normal cake. Then I said f*ck it, I’m making a glaze and dumping it on the cake. I have no patience. And that’s what I did. Sh*t got crazy pretty quickly. Or should I say sticky. Before I could even get the photo ready, the glaze was going everywhere. Like a bat out of hell. If that’s where bats lived. I just didn’t think it through. I snapped as many shots as possible before licking icing off of the everything. Ew, I hate when people lick their fingers.
So remember when making this cake: frosting may go everywhere and you may have to lick your fingers. You’re welcome.
Last night I got home late after a quick 29 hour trip to KC. I thought KC was adorable but man does that Midwest wind smack ya straight to the bone. All I wanted while I was there was drink hot cocoa and slurp soup. Which is why I’m making a soup tonight. Did you try my ham recipe or are you thinking about it? Because if you did/are, be sure to not throw the bone out. Ham bone soup is definitely going down!
Coming back to a couple feet of snow in Colorado didn’t make things any more enjoyable when I had to wake up at 5am this morning to coach. I have 47 layers on and my hands are still freezing. I’m so pumped to get away from snow soon. Headed to Costa Rica in January for my PaleOMG fitness retreat. Any of you lovely people coming with me?
- 3 cups blanched almond flour
- 3/4 cup tapioca flour
- 3 tablespoons coconut flour
- 3/4 cup maple sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon pumpkin pie spice
- 1/8 teaspoon all spice
- 1/8 teaspoon ground cloves
- pinch of salt
- 1/3 cup ghee, melted
- 3 tablespoons molasses
- 3 eggs, at room temperature
For the icing
- 1 batch of Vanilla Buttercream from Juli Bauer's Paleo Cookbook*
- 2 tablespoons egg nog**
- 1/8 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- rosemary sprigs
- dusting of organic powdered sugar
- pine cones (do not eat)
- Preheat oven to 350 degrees F. Grease 2 nine inch round cake pans.
- Sift together all the flours, sugar, baking soda, spices and salt into a large bowl.
- In a small bowl, whisk together ghee, molasses and eggs.
- Pour the wet mixture into dry mixture and mix until completely combine. Pour the batter equally between both cake pans and place in the middle rack of the oven to bake for 20 minutes. Let cool completely.
- This is where things get a tad more complicated. First, you're going to make your buttercream. Second, you're going to divide the buttercream in half and add the eggnog, cinnamon and nutmeg to the second half and mix until combine into a smooth glaze.
- Set one half of the cake on a cake stand then frost the top of the cake with the normal buttercream. Set the second half of the cake on top then pour the glaze on top of the cake, using a spoon to smooth out evenly. Sprinkle a bit of powdered sugar on cake and garnish with rosemary sprigs and pine cones. Serve immediately.
- Store in fridge for up to 5 days.
**I used grass fed egg nog that I found, but feel free to use a almond milk or coconut milk brand egg nog or you can make your own!
More Desserts Perfect for the Holidays:
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