Harvest Cake with Vanilla Cream

Harvest Cake decorated with a chopped fig

Harvest Cake (Makes 1-9inch cake,double the recipe to get the layered cake shown in my photos).  This cake turned out delicious! It makes a great coffee cake or a healthy dessert after dinner. 

    - 3 cups almond flour

    -1 1/2 tsp baking soda

    - 1/2 tsp salt

    - 1 1/2 tsp cinnamon

    - 1/4 cup ghee or olive oil

    -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 (I used golden delicious)

1. Preheat oven to 350F. Grease a 9inch cake pan. In a bowl combine dry ingredients.
2. In a separate bowl combine wet ingredients. Pour wet mixture into the dry mixture and stir to incorporate.
3. 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
This made enough icing for the cake pictured above.  Adjust the measurements if you need less or just use the recipe below and keep the cream in the fridge to spread on some gluten free muffins. Yum!

- 1 1/2 cup raw cashews, soaked for three hours, water discarded

- 3/4cup fresh apple juice

 - 3 Medjool dates, pitted removed

  - 1 ½ TBS honey

  - 4 drops vanilla crème stevia extract
  - ¼ teaspoon vanilla paste

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