|Marc, Mom, Aiden, Dad & Marie.|
Yesterday I made Praline Buttercream again with a quick from-scratch cake for an early birthday celebration for Marc.
Marc's cake was made from cashew meal, honey, eggs and cocoa - so good and so easy in the Vitamix.
I think it would have been just as delicious if I'd used a stand mixer but using the Vitamix made the cashew meal very smooth and gave the cake a light texture. Again, the cake wasn't exactly health food but it was full of protein to balance the sugar.
Praline Buttercream & Chocolate Cashew Cake
For the Buttercream:
2 cups Organic Coconut Sugar
1 cup Kerrygold Butter, softened
1 teaspoon Ground Vanilla Bean Powder
In a food processor whirl coconut sugar until almost powdery. You'll probably have a little sugar dust escape through the vent and it should look something like mine does here. You will notice it will get a shade or two lighter.
Transfer sugar to mixing bowl and beat with butter and vanilla powder. I have used both the whisk and paddle attachments in my stand mixer and both worked well. I would assume a hand mixer would work just as well. Beat until creamy and set aside until the cake has cooled.
For the Cake:
Preheat oven to 375 degrees and butter the bottom of a 13 x 9 pan.
Place the following ingredients into Vitamix in order.
1 lb. Cashew Meal
1 cup Honey
1/2 cup Cocoa
1 teaspoon Vanilla
1 teaspoon Baking Powder
1/2 teaspoon Salt
Using the tamper through the lid, turn the Vitamix on low and scrape the ingredients down toward the blades so that everything is thoroughly mixed. Adjust the Vitamix to high while continuing to use the tamper for about a minute.
Using a spatula pour cake mix into pan and spread evenly.
Bake for 30 minutes or until just set. Center will be springy to touch.
Cool and spread Praline Buttercream over the cake, then serve to the people you love.