Soooooo I made a CAKE!!
Yep, first time in pumpkin & peanut butter history. This is a truly special day 😉
And it’s not just ANY cake. It’s a gluten-free, dairy-free almond and coconut flour cake, made from two of my favorite flours, as you all know. But more on the cake later because there’s another special reason why I made a cake for y’all today.
Did you check out this gorgeous cake stand???
First of all, can we talk about how much I love this company?? UncommonGoods is a privately-owned retailer based in Brooklyn, NY that sells gorgeous products, home decor, and gifts, half of which are hand-made by artists and designers all over the US. Not only do they sell a huge variety of unique, beautiful products, but one third of their gifts and decor incorporate recycled and/or upcycled materials and all are made in an environment that doesn’t harm people or animals. So cool!
I absolutely adore this cake stand for its simplicity and elegance. It’s sturdy, versatile (it would look so cute with cupcakes or baked goods on top), and goes with literally everything in my kitchen. This is definitely a cake stand that I would put on my wedding registry and already know it’s going to be a well-used piece when we entertain and over the holidays!
Ok, now let’s talk about the cake sitting on top of this beautiful cake stand.
I am seriously in love with this cake. It’s the perfect balance of light— yet filling, moist— yet hearty, and sweet without being too sweet. It’s so hard to find cakes these days that aren’t loaded with sugar, so I really tried to make this cake indulgent without being over-the-top sweet.
The key to this cake is in the flour mixture: almond flour, oat flour, and coconut flour. They are seriously the winning combination when it comes to gluten free baked goods! Not to mention they’re packed with protein, fiber, and healthy fats.
So we can call this cake healthy, right?!?
As for the frosting, I used i heart eating’s whipped brown sugar buttercream, needing only half the batch as I frosted just one layer of the cake. You can totally frost the top as well, if desired, then top it with fresh berries like I did. Alternatively, you can use your favorite frosting recipe, or to make it completely dairy-free, try this coconut whipped cream frosting— it’s always a good idea!
Hope you guys enjoy 🙂
Ohhh and one quick request— I’m heading to Austin, TX for my bachelorette party this weekend with my sisters and would LOVE recommendations of your favorite restaurants and things to do! Anyone been there before? Live there? Want to go so bad you already researched the restaurant scene (no shame, that’s typically me)? Please and thank you!