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Greensboro, North, Carolina, United States

Wednesday, July 7, 2010

Blueberry Spice Cake with Peanut Butter frosting...

I was experimenting last night and made up this creation for my parents and Philip. My family said it didn't even taste gluten free and wholeheartedly gave their approval. I hope you enjoy this. It is wonderful that those of us with Celiac's or a gluten sensitivity can still enjoy dessert without having to suffer the consequences later. :-)

~Blueberry Spice Cake with Peanut Butter frosting
2 1/2 cups blanched almond flour

1/2 teaspoon sea salt

1/2 teaspoon baking soda

1 tablespoon ground cinnamon

1 teaspoon ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground cloves

1/4 grapeseed oil (or melted butter)
3/4 cup honey

3 large eggs

1 tablespoon gluten free vanilla extract

1/2-3/4 cup fresh blueberries

Oven: 350

Grease an 8-inch square baking dish with the oil (or butter) and sprinkle with almond flour.

Take two bowls. In larger bowl, stir in all the dry ingredients in order given. In the second bowl, mix the oil, honey, eggs, and vanilla. Whisk together well and pour into the wet ingredients. Stir together until it is well mixed. Add blueberries and stir. Pour into the baking dish and bake for 40-45 minutes or until a toothpick comes out clean. Let the cake cool and then frost and serve.

~Creamy Peanut Butter Frosting~
1 cup creamy peanut butter (gluten free, no sugar added)
1/2 cup honey
1/2 teaspoon sea salt

1 teaspoon vanilla
1/4 teaspoon pumpkin pie spice (McCormick spices are gluten free)

Stir all ingredients together and then put in freezer for 10 minutes until thickened. Frost cake and serve!



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