Harvest Cake with Vanilla Cream

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If there is a befitting time for a cake it would be today. Not only are we gathering the last of the summer harvest anticipating the turning of seasons but we find ourselves in a fit of celebration. Eighteen months of praying, wondering, researching and being challenged to our core all lead up to this day. This morning my husband took one less pill than he did yesterday. Next week he will take another less and so on until by the end of this month my husband will be medicine free for the first time in ten years. I tear up at the thought.

For those of you who are new to our story you should read this post, which in the the shell of a nut, explains how we have gotten up to this point. And for those of you who have so faithfully followed along I thank you for helping us arrive to this day, one I thought we would never see.

During this season of transition we desperately implore you to join us in prayer for Jordan's body, that it will respond with ease and we will both be protected against anxiety or worry. Join us as we trust the Lord for complete remission and restoration. Please pray that we will continue to be disciplined with the diet and continue to find joy in caring for our bodies and giving it the fuel it needs. 

Admittedly, I am scared. My carnal self indulges in all of the "what if's" imaginable. So I ask all of you, an accountability of sorts, to help me toil through my fears and emerge hopeful and expectant that good things are to come. "Behold the old is gone, the new has come"-2 Cor 5:17

Today is as good as any day to lay our fears down and trust.

Every celebration should have a proper cake. So in SCD fashion I have brought together flavors of this harvest season, all grain, gluten, diary and processed sugar free. If you prefer a smaller morsel this recipe would make a fine batch of muffins. Enjoy!

Harvest Cake (Makes 1-9inch cake, to make a layered cake like pictured above double the recipe)

  • 3 cups almond flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/4 cup ghee (or oil of your choice) if you use ghee make sure it is melted
  • 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

Preheat oven to 350F. Grease a 9inch cake pan (you can use a regular cake pan if you prefer, not the fluted one pictured above). In a bowl combine dry ingredients. In a seperate bowl combine wet ingredients. Pour wet mixture into the dry mixture and stir to incorporate. 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 (makes almost 2 cups)

  • 1 cup raw cashews, soaked for three hours, water discarded
  • 1/2 cup fresh apple juice
  • 2 Medjool dates, pitted
  • 1 TBS honey
  • 1 vanilla bean, seeds scraped and pod discarded

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

Cake can be stored in an airtight container at room temperature for 4 days or in the fridge for 1 week.