The first time I made this frosting, my brother said it was like gold. It’s been something I’ve used for years, but not all that often because it takes a little longer (and more effort) than buttercream. The results are well worth it though. When you apply the frosting, you may think I’ve been a bit heavy handed with approximately 1 part frosting to 2 parts cake. But don’t worry, the frosting is not overly sweet and it is so light in texture it literally melts in your mouth.
This cake would be great with peanut butter or even almond butter. If you substitute almond butter in the cake, also substitute Amaretto for the Frangelico in the frosting. You can also leave the liquor out of the frosting if you want, just replace with 1 teaspoon vanilla extract.
Gluten Free Cashew Butter Cake with Chocolate Ganache FrostingPrint Pin Rate
For the cake
- 1 ½ Cup Gluten Free 1-to-1 Flour Blend I use Bob’s Red Mill
- 1 ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Kosher Salt
- ¾ Cup Sugar
- 2 Eggs
- ⅓ Cup Olive Oil
- ⅓ Cup Cashew Butter
- ¾ Cup Milk I use oat milk, but any type of milk will work
- 1 teaspoon Vanilla
For the frosting
- 9 ounces Dark Chocolate chopped
- ½ Cup Milk
- 2 Tablespoon Frangelico Liqueur
- ¼ Cup Sugar
- 1 Cup Butter room temperature (I use Miyokos Vegan Butter)
For the cake
- Preheat oven to 350 degrees. Line a 9x9 pan with parchment paper.
- In a large bowl combine flour, baking powder, baking soda, salt and sugar. Stir well.
- In a second bowl, crack and lightly beat the eggs. Then add in the oil, cashew butter, milk and vanilla. Whisk until well combined.
- Pour the wet ingredients into the dry and fold together until well incorporated, about 20 strokes.
- Pour batter into prepared pan. Bake in preheated oven for 25-30 minutes, until center springs back when gently poked. Do not over bake or the cake will be dry.
- Remove cake from oven and cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
For the frosting
- Place the chopped chocolate into a heat proof bowl.
- Place the milk, liqueur and sugar into a small saucepan. Heat over medium temperature until the sugar melts and the milk begins to simmer. Stir frequently.
- Pour the hot milk over the chocolate. Let sit for 2 minutes, then stir until all the chocolate is melted. Once the chocolate is smooth, pour it onto a baking sheet and spread it into an even layer. Chill in the refrigerator for 20 minutes.
- Cut the room temperature butter into cubes and place into an electric mixer. Beat on medium high speed until smooth. This will take about 4-5 minutes. Stop a couple of times to scrape down the bowl. Once the butter is smooth, scrape the cooled chocolate from the baking sheet and put it into the mixer. Beat on high speed until a light fluffy frosting is formed.
- Spread the frosting on the cooled cake.
- Top with chopped nuts, if you like.
- Store the cake in an airtight container in the refrigerator for up to 2 days.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.