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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.

Raspberry Cake with Coconut Butter Frosting

Raspberry Cake with Coconut Butter Frosting


Fall is here! I made this gorgeous cake with the help of Earth Nutri’s Organic Gluten Free All Purpose Flour to create a delicious, whimsical treat for autumn. No it’s not pumpkin space (although I do love the warmer and cozier flavors of fall), but this cake does have an element of crispness with the dried flowers. My dear friend Jen, of Nectar and Bloom, gifted me with these gorgeous dried blooms and now all I want to do is decorate my cakes with them. I hope you enjoy and test out this recipe! Also, huge thank you to Earth Nutri for sponsoring this post and providing me with a wonderful flour alternative to use in my baking.

Raspberry Cake with Coconut Butter Frosting

(makes two 8” round cakes)

For the cake

  • 4 c Earth Nutri Gluten Free Flour

  • 3 c sugar of your choice (I use coconut sugar or turbinado sugar)

  • 1 c coconut flour

  • 1 c raspberry jam (sweetened with maple syrup)

  • 1 c melted coconut oil

  • 1 tsp salt

  • 4 tsp vanilla extract

  • 2 tsp baking powder

  • 2 tsp baking soda

  • 3 c oat milk

For the frosting

  • 1 c coconut butter

  • 4 Tbsp maple syrup

  • 2 tsp vanilla extract

  • 1 c coconut milk


Preheat over to 350F. Line or grease two 8” baking pans with parchment paper or coconut oil. In a mixer with paddle attachment, add all of the dry ingredients. Slowly mix in wet ingredients to the bowl. Distribute the batter into both pans. Bake the cakes for 25-30 minutes or until golden brown. Allow the cake to cool while you begin to work on the frosting. In a saucepan on low heat, mix together all of the ingredients for the frosting. The texture should be thick and creamy, but still able to drip easily. Allow the mixture to cool to room temperature before icing your cake. Decorate your cake with the coconut butter frosting and top with dried flowers to make tis beautiful cake come to life!

Be sure to follow me on Instagram @nutmegandhoneybee.


Apple Cider Cake with Blackberry Buttercream Frosting

Apple Cider Cake with Blackberry Buttercream Frosting