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Welcome to Nutmeg & Honeybee. This website is a creative space that explores art through different mediums while finding beauty in the simple pleasures of life. For me, those pleasures include embroidery art, florals, vegan baking, teaching, and connecting with other creative souls looking to express their story. You can check out some of my work for sale in the ‘shop’ tab of this website or by following along on Instagram. Check back for more workshop + shop updates.


Apple Cider Cake with Blackberry Buttercream Frosting

Apple Cider Cake with Blackberry Buttercream Frosting

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Hello, Fall! I’m welcoming in the cooler temperatures and warmer flavors with this delicious and nutrient dense Apple Cider Cake. I have partnered with Suncore Foods and collaborated Yogi Tea to utilize both of their products to make this decadent cake. Be sure to check out the Suncore Foods Instagram page for an awesome GIVEAWAY including Suncore Foods and Yogi Tea goodie. (Giveaway valid 9/25/2019)

Apple Cider Cake with Blackberry Cashew Buttercream Frosting

Apple Cider cake (makes two 6” layers)

  • 2 c gluten-free flour

  • 1/2 c coconut flour

  • 1 c coconut sugar

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1/2 tsp Suncore Foods Rose Salt

  • 1 tsp cinnamon

  • 1/2 c coconut oil

  • 1 c brewed Blackberry Apple Cider Digestive Awakening Tea by Yogi in oat milk

  • 2 Tbsp apple cider vinegar

  • 1 c apples cut in cubes (pink lady)

Blackberry Cashew Buttercream

  • 3 c cashews soaked overnight

  • 1/2 c melted coconut oil

  • 1 cup blackberries

  • 1 c coconut cream

  • 1/2 tsp Suncore salt

  • 1 Tbsp lemon juice

  • 3 Tbsp maple syrup

  • 1 tsp vanilla

Directions

Preheat your oven to 350F. Grease two 6” pans with coconut oil. In a mixer, add dry ingredients to your bowl. Slowly add in wet ingredients and mix with a a paddle attachment until the batter is smooth. Slowly fold in apple to the batter. Bake the cake layers for 20-35 minutes or until firm to the touch.

The blackberry cashew buttercream should be prepared the night before decorating your cake. In a high speed blender, mix together ingredients for the buttercream. Pour the mixture into a bowl and allow to chill overnight.

I added Suncore Food's Pink Pitaya powder and their Blue Butterfly Pea powder to some of my buttercream to get beautiful, whimsical colors for decorating this cake. I used piping tips 59S and 116L to decorate the outside of the cake, after I crumb coat frosted the entire cake base. For toppings, I chose to use Suncore’s Rose Petals and their Rose Apple Chips to add a crunchy and colorful texture to the cake. Finished with a few florals, blackberries and figs for good measure, this Apple Cider Cake is ready for it’s close up!

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Raspberry Cake with Coconut Butter Frosting

Raspberry Cake with Coconut Butter Frosting

Vegan Wheatgrass Cream Pie with Raw Date Crust

Vegan Wheatgrass Cream Pie with Raw Date Crust