Harvest Cake

This is the most savory cake I have ever eaten. It doesn't taste like cake - it is full of veggies, and the vanilla "cream" frosting is made from cashews. I didn't enjoy the first bite I took, because I was shocked at the flavors, but ended up really loving this cake! Only downside is that a small bag of almond flour costs about $10 (even at Market Basket!).


Harvest Cake
(Makes 1-9inch cake)

3 cups almond flour
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/4 cup ghee (or oil of your choice) if you use ghee make sure it is melted
1/4 cup honey
1 1/2 tsp pure vanilla extract
3 eggs
1 cup grated carrot
1 cup grated zucchini
1 cup chopped apple

Preheat oven to 350F. Grease a 9inch cake pan (you can use a regular or fluted cake pan). In a bowl combine dry ingredients. In a seperate bowl combine wet ingredients. Pour wet mixture into the dry mixture and stir to incorporate. Pour into prepared cake pan and cook in oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Vanilla Cream 
(makes almost 2 cups)

1 cup raw cashews, soaked for three hours, water discarded
1/2 cup fresh apple juice
2 Medjool dates, pitted
1 TBS honey
1 vanilla bean, seeds scraped and pod discarded (or 2-3 teaspoons vanilla extract)

In a high speed blender combine ingredients until very smooth. Spread on cake or muffins.

Cake can be stored in an airtight container at room temperature for 4 days or in the fridge for 1 week.

Original recipe here