Cake

• 1 stick (113 g.) organic butter, softened
• 142 g. (1/2 cup + 2 T.) organic sugar
• 28 g. (1 T. + 1 tsp.) organic raw honey
• 1 tsp. organic vanilla extract
• 2 organic large eggs
• 1/2 cup organic heavy whipping cream
• 170 g. (1 cup + 3 T.) all natural cake flour
• 1/2 tsp. baking powder
• 1/2 tsp. sea salt

Frosting

• 2 sticks (226 g.) organic butter, softened
• 1 lb. (3 cups + 3 T.) organic powdered sugar, sifted
• 85 g. Jem Organics Cinnamon Maca Almond Butter
• 2 tsp. organic vanilla extract 

Method

Preheat oven to 350 degrees.

In the bowl of your stand mixer fitted with paddle attachment, add the butter, sugar, honey and vanilla extract. Mix on low until all ingredients are combined and there’s no butter chunks.

Add the eggs and mix just slightly.

In a separate bowl, add the cake flour, baking powder and sea salt and whisk together.

Add the cream and cake flour mixture to the mixing bowl and mix on low until you have a smooth cake batter.

Line the bottom of three 6” cake pans with parchment paper.

Pour batter evenly into each pan, about 219 g. each.

Bake for 17 minutes or until a wooden pick inserted in center comes out clean.

Once the cakes are cooled, remove them from the cake pans and start the frosting.

In the bowl of your stand mixer fitted with paddle attachment, add the butter, powdered sugar, vanilla extract and JEM Organics Cinnamon Maca Almond Butter. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy.

On a cake spinner or cake stand, place the first cake layer. Spread a generous amount of frosting, drizzle with honey and sprinkle with sea salt. Top with the second cake layer and repeat this process.

Frost the outside of the cake.

Top with a drizzle of honey and a sprinkle of sea salt.

Baker’s Note: To make this gluten free, just replace the cake flour with an organic gluten free flour blend. Our favorite is Namaste Organic Perfect Flour Blend.

High Altitude – bake at 350 degrees for 17 minutes