Sunday, January 19, 2014

Praline Buttercream & Chocolate Cashew Cake

Praline Buttercream may be my favorite way to top a cake ever - even if it isn't chocolate. A couple of months ago I experimented with with a basic buttercream recipe. (On that day it crowned the Moon Rabbit Foods chocolate cupcakes). I had wanted to use coconut sugar which has a really rich, wonderful flavor. I decided to whirl it in the food processor until it was almost as fine as powdered sugar, but with a little bit of texture left for a bit of a praline crunch. Beating the ground coconut sugar with yummy Kerrygold butter and a bit of ground vanilla powder made the most amazing flavor and texture. While not exactly health food, both the coconut sugar and Kerrygold have lots of benefits.
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. 

4                Eggs
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.



gfe--gluten free easily said...

This cake and frosting look and sound totally amazing, Kathryn! Buttercream always makes one weak and cashews used this way produce luscious results. :-)

Thanks! xo,

chacha said...

Thanks Shirley! Buttercream definitely is a weakness here! xok

R Brandsberg said...

Hey I could eat THAT frosting…if I sub earth balance. Easy. Yummers- will try it- thanks Sister! I used powdered coconut sugar this last Christmas for Wedding Cake cookies- no one was the wiser….waaah….haaaa…haaaaawwwww!!!!

chacha said...

You could totally do this with Earth Balance. Leave it just a little chunky for the full praline experience. Miss you, ysic