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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.


Strawberry Cake with Orange Cashew Buttercream {{ vegan, gluten-free, refined sugar-free }}

Strawberry Cake with Orange Cashew Buttercream {{ vegan, gluten-free, refined sugar-free }}

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I love celebrating summertime with colorful ingredients and flavors. For an upcoming Vegan Picnic Meetup, I am bringing the dessert. Well, technically it’s a brunch picnic, but I believe dessert can be enjoyed at all times of the day. There are definitely no rules here. I have finally found a cake base that I really love so a lot of my recipes will feature a similar format for the bases. Cashew buttercream is usually the best way to get a vegan and refined sugar-free frosting for cakes because it allows for you to get the most vivid colors. I hope everyone is enjoying their summer. In Chinese medicine, summer is represented by the emotion JOY. I hope this recipe brings you and your family/friends summertime joy.

Strawberry Cake with Orange Cashew Buttercream {{ vegan, gluten-free, refined sugar-free }}

  • 1/2 c coconut flour

  • 2 c gluten free pasty flour

  • 1 1/2 c coconut sugar

  • 1/2 tsp salt

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 2 cup strawberries

  • 1/2 c coconut oil melted

  • 1 1/2 c oat milk

  • 2 tsp vanilla extract or 1 tsp vanilla powder

Orange Cashew Buttercream

  • 2 c cashews soaked overnight

  • 1 can coconut milk (refrigerated overnight)

  • 1 tsp vanilla

  • juice from one orange

  • 2 Tbsp orange zest

  • 1/4 c melted coconut oil

  • 4 Tbsp maple syrup

Preheat oven to 350F. Line two 6” cake pans with coconut oil and parchment paper at the base of each pan. Mix ingredients for the cake base into a standing mixer. Dry ingredients first and then wet ingredients. I chop the strawberries up and add them in at the very end. Make sure the mixture is creamy and smooth. Bake the cakes for 25-30 minutes or until cooked through in the middle.

The cashew buttercream needs to be made the day before you assemble the cake. Mix all of the ingredients for the cashew buttercream into a high speed blender. Feel free to add natural food coloring (orange) to make your frosting pop. Allow this to chill in a covered bowl in the refrigerator over night.

Assemble your cake by frosting both layers of the cake bases with cashew buttercream. If your frosting gets too soft and running, periodically place back in the refrigerator to harden back up. For decorating, feel free to play around with food colorings, piping tips for cashew cream swirls, edible flowers and regular flowers, dehydrated fruit and other fun edible treats to make your cake pop. You can also opt for a naked cake presentation and minimally frost your cake and top with fresh flowers. The cake is best to be served day of your event. It will also need to be refrigerated until you are ready to eat!

Be sure to tag me on Instagram @nutmegandhoneybee if you test out this recipe! I love to see your magical and delicious creations.

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Vanilla Cupcakes with Coconut Whipped Cream {{ vegan, gluten free and refined sugar free }}

Vanilla Cupcakes with Coconut Whipped Cream {{ vegan, gluten free and refined sugar free }}