¼cupbutter+ more for greasing cake pan; replace with ghee for casein-free option and skip browning step.
For the glaze:
¼cupraw honeyfor sugar-free substitute for 3 tablespoons of xylitol, 1/16 teaspoon pure stevia extract, and 1 Tablespoon of cashew or almond milk
¼cupbutterReplace with ghee for casein-free option and skip browning step.
¼cupcream cheeseOmit for dairy-free and increase cashew milk to ¼ cup.
1tablespooncashew milkalmond milk can be substituted
Preheat oven to 350°.
Grease an 8” cake pan and line with parchment paper.
In a small saucepan, brown ½ cup butter: turn the burner on medium-high and keep a close eye to be sure it doesn’t burn, which will result in a bitter-tasting glaze. When butter turns brown and smells caramel-y, take it off the burner to cool.
Make the cake:
In a large bowl, whisk together almond flour, coconut flour, cinnamon, baking soda, salt, ginger, cloves, and cardamom.
In a separate bowl, combine eggs and honey and use a hand mixer to mix on high for one minute, until frothy.
Add egg mixture and ¼ cup brown butter to coconut flour mixture and mix on high with a hand mixer until batter is smooth.
Pour into prepared cake pan and bake for 25-30 minutes.
Remove from oven and allow to cool for 5-10 minutes before transferring to a platter and drizzling with glaze.
Make the glaze:
In the container of a high-powered blender, blend cashews, honey, cream cheese, cashew milk, vanilla, and remaining ¼ cup brown butter until smooth.
Pour evenly over cake and dust with cinnamon, if desired.