Wednesday, November 2, 2011

Cherry Vanilla Pudding Cake

From Kristi's Kitchen


2 1/2 c. almond flour
1/2 tsp + 1/8 tsp. sea salt
1/2 tsp. baking soda
1/2 c. raw coconut palm crystals

2 organic eggs
1/4 c. grapeseed oil OR organic butter, melted
1 tbsp. sugar free vanilla
1 tbsp. fresh lemon juice
1/2 c. organic heavy cream

1/2 c. diced fresh or frozen dark cherries


-Preheat oven to 350 degrees
-Butter and Line (parchment paper) an 8" cake pan
-Combine wet and dry ingredients separately
-Fold wet ingredients into dry ingredients and stir in cherries
-Tap filled cake pan on the counter to release any air bubbles
-Bake for 27-30 minutes, until toothpick come out clean
-Cool in the pan for at least 30 minutes
-Turn out onto serving plate and cool completely before icing

Cherry Cream Cheese Icing:

4 oz. organic cream cheese, softened
3 tbsp, organic butter
1 1/2 tbsp, raw organic honey
1/8 tsp. sugar free vanilla
pinch of sea salt
2 tbsp, diced fresh or frozen dark cherries

-Whip cream cheese and butter with hand mixer until smooth and creamy
-Add honey, vanilla and salt and continue whipping
-Fold in cherries and continue whipping until until well combined
-Set in refrigerator for 20 minutes to set up
-Ice the top of the cake with icing spachula

So Yummy!

Makes 10 small wedges or 10 cup cakes 

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