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Brown Butter Spice Cake

Prep: 15 mins
Cook: 35 mins
Total: 50 mins
Recipe published with permission from Nourishing Holiday.
Servings: 10
Calories: 306kcal
Author: Trisha Gilkerson


For the cake:

  • 1 cup finely ground almond flour blanched
  • ½ cup honey for sugar-free substitute 1/3 cup xylitol, 1/4 teaspoon pure stevia extract, and 2 tablespoons of almond or cashew milk
  • 5 eggs
  • ¼ cup coconut flour
  • ¼ cup butter + more for greasing cake pan; replace with ghee for casein-free option and skip browning step.
  • 2 teaspoons cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground cardamom

For the glaze:

  • ¼ cup cashews
  • ¼ cup raw honey for sugar-free substitute for 3 tablespoons of xylitol, 1/16 teaspoon pure stevia extract, and 1 Tablespoon of cashew or almond milk
  • ¼ cup butter Replace with ghee for casein-free option and skip browning step.
  • ¼ cup cream cheese Omit for dairy-free and increase cashew milk to ¼ cup.
  • 1 tablespoon cashew milk almond milk can be substituted
  • 1 teaspoon vanilla


  • 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.


Calories: 306kcal | Carbohydrates: 27g | Protein: 7g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 112mg | Sodium: 310mg | Potassium: 73mg | Fiber: 3g | Sugar: 22g | Vitamin A: 479IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg
courses: Dessert
cuisine: dessert
keyword: cake, dessert, gluten free, grain free, sugar free