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Home , Beer cake, Carob, Coconut cake, Raisin cake

THE THE CAKES AND THEIR VARIATIONS

PALEO MAGIC! CAKE MIX CAKE MAGIC! CAKE MIX MAKES 4 CUPS (ENOUGH FOR ONE 8- OR 9-INCH TWO-, ONE 13 x 9-INCH , ONE 10-INCH , OR 24 ) V MAKES 4 CUPS (ENOUGH FOR ONE 8- OR 9-INCH TWO-LAYER CAKE, ONE 13 x 9-INCH SHEET CAKE, ONE 10-INCH BUNDT CAKE, OR 24 CUPCAKES) ¾ cup tapioca , spooned and Place a fine-mesh sieve over a large bowl. Measure ingredients into leveled 2½ cups all-purpose flour Place all of the ingredients in a large bowl and whisk together well sieve; sift all ingredients into bowl. Whisk the mix again before ¾ cup arrowroot flour, spooned and 1½ cups to combine. Whisk the mix again before measuring. measuring. leveled ¾ teaspoon baking soda NOTE: It’s important to use table salt in the cake mix; other types ¾ cup coconut flour, spooned and NOTE: When buttering and flouring your pan(s), any of the in ¾ teaspoon baking powder will eventually settle out of the mix. leveled this recipe work. Do not use the mix as the coating for the pans. 1 teaspoon table salt (see Note) ¾ cup almond flour, spooned and leveled 1 cup coconut sugar 1 teaspoon xanthan gum 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon fine Himalayan sea salt

140 CAKE MAGIC! CAKE MAGIC! BONUS 1 DIY Baking Powder

Baking powder often has aluminum in it and is made from cornstarch, both of which are high on the list of avoidable things for many health-conscious bakers out there. The ratio of cream of tartar to baking soda is 2:1, but for a batch that gets me through a few recipes, I mix up the following –

Whisk together ¼ cup cream of tartar and 2 tablespoons baking soda. Store in an airtight container in a cool, dry place.

An Important Note About Paleo: Butter and Dairy

So, technically butter isn’t Paleo. I don’t keep a Paleo diet, so the frosting I make for cakes I eat can be made from butter and I don’t think twice. If you were following a Paleo diet or were making a cake for someone who was, then you would choose to make your cake with oil and soy and frosting with non- hydrogenated vegetable shortening, as suggested in the vegan variation in Cake Magic! Since I focus on brain health, I eat butter happily—and usually opt for high-quality butter made from dairy from pasture-fed cows, labeled “grassfed.”

To reiterate simply: This flour mix + the recipe variations labeled “Vegan” will lead you to a true Paleo cake.

This is all to say it is all possible and all delicious, so you do you.

142 CAKE MAGIC! CAKE MAGIC! BONUS 2 VANILLA CAKES

Use Paleo Cake Magic! Cake Mix Buttermilk Cake: Skip, if strictly Paleo. for dry mix; proceed as directed. Vanilla Cinnamon Cake: As written. Confetti Cake: Skip, or make Paleo Sprinkles. Pineapple Upside-Down Cake: Substitute coconut sugar for the ½ cup sugar called for in this recipe. Vanilla–Olive Oil Cake: As written. -Free Vanilla Cake: This version is already gluten-free! Vegan Vanilla Cake: As written.

DARKEST CAKES

Use Paleo Cake Magic! Cake Mix Cola Cake: Skip. for dry mix; substitute 2 ounces Gluten-Free Darkest : This version is already gluten- unsweetened chocolate for free! semisweet, proceed as directed. Vegan Darkest Chocolate Cake: As written.

LEMON CAKES

Use Paleo Cake Magic! Cake Mix Grapefruit Cake: As written. for dry mix; proceed as directed. Lemon–Poppy Cake: As written. Lemon-Ricotta Cake: As written. Lime Cake: As written. Orange Cake: As written. Gluten-Free Lemon Cake: This version is already gluten-free! Vegan Lemon Cake: As written.

144 CAKE MAGIC! CAKE MAGIC! BONUS 3 BROWN SUGAR CAKE BROWN SUGAR CAKES

MAKES ONE 8- OR 9-INCH TWO-LAYER CAKE (OR ONE 10- Root Cake: Skip.. Use Paleo Cake Magic! Cake Brown Sugar-Cinnamon Cake: As written. INCH BUNDT CAKE, ONE 13 x 9-INCH SHEET CAKE, OR 24 Gluten-Free Brown Sugar Cake: This version is Mix for dry mix. Omit light Brown Sugar-Cinnamon : As written. CUPCAKES) already gluten-free! brown sugar in recipe; increase Brown Sugar-Nut Cake: As written. Vegan Brown Sugar Cake: As written. molasses to 3 tablespoons.  Cake: Substitute carob chips for chocolate Brown Sugar–Cinnamon Cake: Add 1 teaspoon chips, or skip. ground cinnamon... Root : Skip. Brown Sugar-Cinnamon Cake: As written. Gluten-Free Brown Sugar Cake: This version is already gluten-free! Brown Sugar-Cinnamon Raisin Cake: As written. Vegan Brown Sugar Cake: As written. Brown Sugar-Nut Cake: As written. Cake: Substitute carob chips for chocolate chips, or skip. APPLE CAKES

Use Paleo Cake Magic! Cake Mix Apple Cider Cake: As written, ensuring that the cider or juice you for dry mix, proceed as directed. use doesn’t contain added sugar. Banana Cake: As written. MAKES ONE 8- OR 9-INCH TWO-LAYER CAKE (OR ONE 10-INCH BUNDT CAKE, ONE 13 x 9-INCH SHEET CAKE, OR 24 CUPCAKES) : Substitute grated carrot for the apple; proceed as written. Carrot-Lime Cake: As written.

Apple Cider Cake: As written, ensuring that the gluten-free! Fresh Blueberry Cake: As written. cider or juice you use doesn’t contain added Vegan Apple Cake: As written. Pear Cake: As written. sugar. Pumpkin Cake: As written. Banana Cake: As written. Zucchini Cake: As written. Carrot Cake: Substitute grated carrot for the apple. Gluten-Free Apple Cake: This version is already gluten-free! Carrot-Lime Cake: As written. Vegan Apple Cake: As written. Fresh Blueberry Cake: As written. Pear Cake: As written. Pumpkin Cake: Stir 2 teaspoons ground cinnamon and 1 te... Zucchini Cake: As written. Gluten-Free Apple Cake: This version is already

146 CAKE MAGIC! CAKE MAGIC! BONUS 4 PEANUT MAKES ONE 8- OR 9-INCH TWO-LAYER CAKE (OR ONE 10-INCH BUNDT CAKE, ONE 13 x 9-INCH SHEET CAKE, OR 24 CUPCAKES) PEANUT BUTTER CAKE

VA R I AT I O NS Use Paleo Cake Magic! Cake Mix Almond Butter Cake: Use almond butter without added sugar; for dry mix. Be sure the peanut proceed as written. Almond Butter Cake: Use almond butter without Spiced Almond Butter Cake: Use almond butter butter you choose doesn’t contain added sugar; proceed as written. without added sugar; proceed as written. Cashew Butter Cake: Use cashew butter without added sugar; added sugar; proceed as directed. proceed as written. Cashew Butter Cake: Use cashew butter without Gluten-Free Peanut Butter Cake: This version is added sugar; proceed as written. already gluten-free! Pistachio Cake: As written. Pistachio Cake: As written. Vegan Peanut Butter Cake: As written. Spiced Almond Butter Cake: Use almond butter without added sugar; proceed as written. Gluten-Free Peanut Butter Cake: This version is already gluten-free! Vegan Peanut Butter Cake: As written. COCONUT CAKE MAKES ONE 8- OR 9-INCH TWO-LAYER CAKE (OR ONE 10- Gluten-Free Coconut Cake: This version is already INCH BUNDT CAKE, ONE 13 x 9-INCH SHEET CAKE, OR 24 gluten-free! Use Paleo Cake Magic! Cake Mix Coconut–White Chocolate Cake: Substitute 2 ounces melted cacao CUPCAKES) Vegan Coconut Cake: As written. for dry mix; proceed as directed. butter for the white chocolate; proceed as written. Coconut–Chocolate Chip Cake: Substitute carob chips for 1 cup Coconut–White Chocolate Cake: Substitute semisweet chocolate chips, or skip. 2 ounces melted cacao butter for the white chocolate; proceed as directed. Spiced Coconut-Pecan Cake: As written. Coconut–Chocolate Chip Cake: Substitute carob Gluten-Free Coconut Cake: This version is already gluten-free! chips for 1 cup semisweet chocolate chips, or Vegan Coconut Cake: As written. skip. Spiced Coconut-Pecan Cake: s written. MOCHA CAKE

MOCHA CAKE Use Paleo Cake Magic! Cake Mix Chocolate Stout Cake: Skip. for dry mix; proceed as directed. Gluten-Free Mocha Cake: This version is already gluten-free! Vegan Mocha Cake: As written.

MAKES ONE 8 OR 9-INCH TWO-LAYER CAKE (OR ONE 10- Chocolate Stout Cake: Skip. INCH BUNDT CAKE, ONE 13 x 9-INCH SHEET CAKE, OR 24 Gluten-Free Mocha Cake: This version is already CUPCAKES) gluten-free! Vegan Mocha Cake: As written.

148 CAKE MAGIC! CAKE MAGIC! BONUS 5 THE SYRUPS

THE SYRUPS

A Note About Syrups A Note About Syrups The syrup is a backbone of the Cake Magic! formula. I came up with employing this trick of The syrup is a backbone of the Cake Magic! formula. I came up with employing this trick of fancy bakeries fancy bakeries in the home kitchen to lend an extra in the home kitchen to lend an extra layer of flavor to the cakes—the cakes weren’t dry without them or layer of flavor to the cakes—the cakes weren’t dry anything—it was just for fun. without them or anything. It was just for fun. When I began translating the Cake Magic! process without using grains or refined , I turned my focus Now, in the interest of translating the Cake Magic! to the syrups once again. I fiddled around with agave nectar and making flavored syrups with alternative process without grains or refined sugars, I turned sugars but, as it turned out, grain-free cake is beautifully moist and holds a texture very similar to the my focus to the syrups once again. I fiddled original Cake Magic! cakes, and they don’t do well with syrup. They become heavy and gummy. So, with a around with agave and making flavored syrups heavy heart for the original version, I now skip the syrup step. (I guess as someone who is watching their with alternative sugars and, as it turned out, sugar intake, it’s not a bad move anyway, huh?) they weren’t the holdup. The grain-free cake is beautifully moist and holds a texture very similar to the original Cake Magic! cakes, but they don’t do well when imbibed with syrup—they became heavy and gummy, no matter what I did. So, with a heavy heart for the original version, I now skip the syrup step. (I guess as someone who is watching their sugar intake, it’s not a bad move anyway, huh?)

150 CAKE MAGIC! CAKE MAGIC! BONUS 6 Use a sharp knife to thinly slice butter. Transfer cutting board (or plate) with sliced butter to refrigerator. THE FROSTINGS lace egg yolks in the bowl of an electric mixer fitted with the P whisk attachment. Beat yolks until pale and fluffy over high speed. Leave mixer on low speed as you proceed to the next step.

our syrup(s) into medium saucepan; hook a thermometer P to side of pan. (It won’t work without one, trust me, I’ve tried to find a way around it!) Bring syrup to a boil; boil until liquid PALEO reaches 230°F, or the “soft ball” stage. Carefully pour hot MAKES 4 CUPS syrup into a large heat-proof liquid measuring cup (it will boil furiously, so I use a 4-cup capacity or larger for safety). I first tried to adapt the Cake Magic! buttercream, which is adapted from an American buttercream and uses a urn mixer on medium-high speed, returning to beat the egg heap of confectioner’s sugar. Even making a homemade confectioner’s sugar—coconut sugar and tapioca flour T yolks. Pour hot syrup down the side of the bowl in a very thin, blended together until finely ground—didn’t allow me to directly translate the very simple method from the book in steady stream. (If you have ever made mayonnaise, it’s the a way that worked consistently. Instead, I opted to use a method that can accommodate different sweeteners, like same idea: super slow to start the emulsion, then when you’re maple syrup or agave (or both!). I like to double this recipe and make a big batch—add the flavored frosting mix-in down to the final bit in the measuring cup, you can go a little as written inCake Magic! to a single recipe of this base frosting. faster.) After all of the syrup is added, turn the speed up to high and beat until the bowl is cool to the touch (using the inside of 1½ cups to 1¾ (3 to 3½ sticks) 1 Use a sharp knife to thinly slice butter. Transfer cutting board your wrist over your fingertips), about 5 minutes. Switch to the unsalted butter, cold (or plate) with sliced butter to refrigerator. paddle attachment. 4 large egg yolks, room temperature Place egg yolks in the bowl of an electric mixer fitted with the 1 cup maple syrup or agave nectar, or 2 eat in butter 1 slice at a time for the 1 1/2 cups/3 sticks with mix ½ cup of each whisk attachment. Beat yolks on high speed until pale and Bpaddle at medium speed. (The cold butter will break into bits fluffy. Reduce mixer speed to low as you proceed to the next and pieces and the frosting will appear curdled or lumpy for the step. first half of the butter. As you continue to add the butter, the Pour syrup(s) into medium saucepan; hook a candy mixture will incorporate, become fluffy and gradually smooth 3 thermometer to side of pan. (It won’t work without one, trust out.) Continue to beat the buttercream on medium speed for a me, I’ve tried to find a way around it!) Bring syrup to a boil; boil few minutes to make it fluffy; if it begins to separate and look until liquid reaches 230°F, or the “soft ball” stage. Carefully curdled (also known as “breaking”), add the remaining butter. pour hot syrup into a large heat-proof liquid measuring cup (it will boil furiously, so I use a 4-cup capacity or larger for safety).

TO FREEZE: Pack frosting into a resealable plastic bag, squeezing (CONTINUED ON NEXT PAGE) out excess air. Seal and wrap outside of bag with plastic. Label with date and freeze up to six months. 152 CAKE MAGIC! CAKE MAGIC! BONUS 7 (PALEO BUTTERCREAM CONTINUED)

Turn mixer on medium-high speed, returning to beat the egg 4 yolks. Pour hot syrup down the side of the bowl in a very thin, steady stream. (If you have ever made mayonnaise, it’s the same idea: super slow to start the emulsion, then when you’re down to the final bit in the measuring cup, you can go a little faster.) After all of the syrup is added, turn the speed up to high and beat until the bowl is cool to the touch (using the inside of your wrist over your fingertips), about 5 minutes. Switch to the paddle attachment.

1 Beat in butter one slice at a time for the 1 /2 cups (3 sticks) at 5 medium speed. (The cold butter will break into bits and pieces and the frosting will appear curdled or lumpy at first. As you continue to add the butter, the mixture will incorporate, become fluffy, and gradually smooth out.) Continue to beat the buttercream on medium speed for a few minutes untill fluffy; if it begins to separate and look curdled (also known as 1 “breaking”), add the remaining /4 cup butter.

TO FREEZE: Pack frosting into a resealable plastic bag, squeezing out excess air. Seal and wrap outside of bag with plastic. Label with date and freeze up to six months.

154 CAKE MAGIC! CAKE MAGIC! BONUS 8 “NUTELLA” FROSTING

1 /3 cup unsweetened peanut butter (or other nut butter) Beat peanut butter, cocoa, vanilla, and salt into 1 tablespoon unsweetened cocoa powder buttercream. Pinch fine Himalayan salt 1 tablespoon pure vanilla extract 1 recipe Paleo Buttercream

VA R I AT I O NS “Nutella” Glaze for Bundt Cakes: Combine frosting “Nutella” Frosting for Sheet Cakes: Use same ingredients in medium saucepan and let boil, proportions and recipe as main one above. “Nutella” Frosting for Sheet Cakes: Use same without stirring, 1 minute. Remove from heat and proportions and recipe as main one above. stir in 1 teaspoon pure vanilla extract.

A Note About Malted Frostings (Vanilla and Chocolate)

Cake Magic! offers recipes for malted frosting. But malt powder is neither grain nor refined sugar free. I just skip it now and am okay with that. Even without the malt powder, these frostings are great, surprising staples (especially if you use maple syrup in the buttercream base—so tasty!). A NOTE ABOUT MALTED FROSTINGS (VANILLA AND CHOCOLATE):

Malt powder is neither grain nor refined sugar free. I just skip it now and am okay with that. Even without the malt powder, these frostings are great, surprising staples (especially if you use maple syrup in the buttercream base—so tasty!).

156 CAKE MAGIC! CAKE MAGIC! BONUS 9 CREAM CHEESE FROSTING VANILLA FROSTING GF MAKES 4 CUPS 1 tablespoon pure vanilla extract Beat vanilla and salt into buttercream along with remaining ingredients. 1 cup (2 sticks) unsalted butter, at Combine the butter, cream cheese, salt, and 2 cups of the sugar Pinch fine Himalayan salt room temperature in a large bowl and beat with an electric mixer on low speed until 1 recipe Paleo Buttercream 3 ounces cream cheese, at room incorporated, about 1 minute. Add the remaining sugar and beat temperature on medium speed until the frosting is pale and no longer grainy, Pinch of salt about 2 minutes. Add the vanilla and beat until the frosting is very VA R I AT I O NS 4 cups (one 16-ounce box) light and fluffy, about 2 minutes. Cookie-Butter Frosting: Skip. without stirring, 1 minute. Remove from heat and stir in 1 tablespoon pure vanilla extract. confectioners’ sugar Gluten-Free Vanilla Frosting: As written. ½ teaspoon pure vanilla extract Cream Cheese Frosting will keep, in an airtight container in No need to Vegan Vanilla Frosting: As written. Vanilla Frosting for Sheet Cakes: the refrigerator, for 1 week. Before using, bring it back to room reduce the amounts for a sheet cake; follow recipe temperature and stir it vigorously or beat it again for best results. Vanilla Glaze for Bundt Cakes: Combine frosting above. ingredients in medium saucepan and let boil,

VA R I AT I O NS Vegan Cream Cheese Frosting: Substitute 1 cup Cream Cheese Frosting for Sheet Cakes: No need non-hydrogenated vegetable shortening for the to reduce the amounts for a sheet cake; follow butter. Substitute 1/3 cup room-temperature tofu recipe above.. cream cheese for the cream cheese. CREAM CHEESE FROSTING Cream Cheese Glaze for Bundt Cakes: CCombine frosting ingredients in medium saucepan and let 3 ounces softened cream cheese Beat cream cheese into buttercream along with boil, without stirring, 1 minute. Remove from heat 1 tablespoon pure vanilla extract remaining ingredients. and stir in 1 ounce cream cheese. Pinch fine Himalayan salt 1 recipe Paleo Buttercream

VA R I AT I O NS Vegan Cream Cheese Frosting: Substitute 1 cup non-hydrogenated vegetable shortening for the Cream Cheese Glaze for Bundt Cakes: Combine Cream Cheese Frosting for Sheet Cakes: No need butter. Substitute 1/3 cup room-temperature tofu frosting ingredients in medium saucepan and let to reduce the amounts for a sheet cake; follow cream cheese for the cream cheese. boil, without stirring, 1 minute. Remove from heat recipe above. and stir in 1 ounce cream cheese. Cream Cheese Glaze for Bundt Cakes: Combine frosting ingredients in medium saucepan and let boil, without stirring, 1 minute. Remove from heat and stir in 1 ounce cream cheese. Cream Cheese Frosting for Sheet Cakes: No need to reduce the amounts for a sheet cake; follow recipe above.

158 CAKE MAGIC! CAKE MAGIC! BONUS 10 BITTERSWEET SALTED CARAMEL FROSTING

½ cup Salted Honey Caramel (see Extra-Somethings Beat Salted Honey Caramel into buttercream CHOCOLATE FROSTING addendum) along with remaining ingredients. MAKES 4 CUPS ¼ teaspoon Kosher salt 2 tablespoons pure vanilla extract 1½ cups (3 sticks) unsalted butter, at Combine the butter, unsweetened cocoa powder, salt, and 2 cups Pinch fine Himalayan salt room temperature of the sugar in a large bowl and beat with an electric mixer on low 1 recipe Paleo Buttercream 2 tablespoons unsweetened cocoa speed until incorporated, about 1 minute. Add the remaining sugar powder and beat on medium speed until the frosting is pale and no longer Pinch of salt grainy, about 2 minutes. In a slow, steady stream, drizzle in the VA R I AT I O NS 4 cups (16-ounce box) confectioners’ melted chocolate and beat until the frosting is very light and fluffy, Salted Caramel Glaze for Bundt Cakes: Combine Salted Caramel Frosting for Sheet Cakes: No need sugar about 2 minutes. frosting ingredients in medium saucepan and let to reduce the amounts for a sheet cake; follow 4 ounces unsweetened chocolate, boil, without stirring, 1 minute. Remove from heat recipe above. melted and cooled (page 125) Bittersweet Chocolate Frosting will keep, in an airtight container and stir in 1 teaspoon pure vanilla extract. in the refrigerator, for 1 week. Before using, bring it back to room temperature and stir it vigorously or beat it again for best results.

VA R I AT I O NS Gluten-Free Bittersweet Chocolate Frosting: This Combine frosting ingredients in medium saucepan BITTERSWEET CHOCOLATE FROSTING is gluten-free already, no need for substitutions. and let boil, without stirring, 1 minute. Remove from heat and stir in 1 teaspoon pure vanilla Vegan Bittersweet Chocolate Frosting: Substitute 1 tablespoon unsweetened cocoa powder Beat cocoa, melted chocolate, vanilla, and salt into extract. 1 cup non-hydrogenated vegetable shortening for 1 ounce unsweetened chocolate, melted and cooled buttercream. the butter. Bittersweet Chocolate Frosting for Sheet Cakes: (certified GF) No need to reduce the amounts for a sheet cake; Bittersweet Chocolate Glaze for Bundt Cakes: 2 teaspoons pure vanilla extract follow recipe above. Pinch fine Himalayan salt 1 recipe Paleo Buttercream

Variations: VA R I AT I O NS Gluten-Free Bittersweet Chocolate Frosting: This is gluten-free already, no need for substitutions. This Vegan Bittersweet Chocolate Frosting: Substitute 1 cup non-hydrogenated vegetable shortening Gluten-Free Bittersweet Chocolate Frosting: Bittersweet Chocolate Frosting for Sheet Cakes: for the butter. is gluten-free already, no need for substitutions. No need to reduce the amounts for a sheet cake; follow recipe above. Bittersweet Chocolate Glaze for Bundt Cakes: Combine frosting ingredients in medium saucepan Bittersweet Chocolate Glaze for Bundt Cakes: and let boil, without stirring, 1 minute. Remove from heat and stir in 1 teaspoon pure vanilla Combine frosting ingredients in medium saucepan extract. and let boil, without stirring, 1 minute. Remove from heat and stir in 1 teaspoon pure vanilla extract. Bittersweet Chocolate Frosting for Sheet Cakes: No need to reduce the amounts for a sheet cake; follow recipe above.

160 CAKE MAGIC! CAKE MAGIC! BONUS 11 LEMON PUDDING FROSTING HONEY FROSTING ½ cup Paleo Lemon Pudding (see Extra-Somethings Beat Paleo Lemon Pudding and salt into GF MAKES 4 CUPS addendum) buttercream. ¼ teaspoon fine Himalayan salt 1½ cups (3 sticks) unsalted butter, at Combine the butter, caramel, salt, and 2 cups of the sugar in a 1 recipe Paleo Buttercream room temperature large bowl and beat with an electric mixer on low speed until ½ cup Honey Caramel (page 173), incorporated, about 1 minute. Add the remaining sugar and beat plus extra for swirling, if desired on medium speed VA R I AT I O NS Pinch of salt Lemon Pudding Glaze for Bundt Cakes: Combine Lemon Pudding Frosting for Sheet Cakes: No need 4 cups (one 16-ounce box) frosting ingredients in medium saucepan and let to reduce the amounts for a sheet cake; follow confectioners’ sugar boil, without stirring, 1 minute. recipe above.

VA R I AT I O NS Honey Frosting for Sheet Cakes: No need to reduce the amounts for a sheet cake; follow recipe Vegan Honey Frosting: Substitute 1 cup non- above. hydrogenated vegetable shortening for the butter. Prepare and substitute Vegan Honey Caramel for HONEY FROSTING Honey Caramel. Honey Glaze for Bundt Cakes: Combine frosting ½ cup Honey Caramel (see Extra-Somethings addendum) Beat Honey Caramel, Kosher salt, vanilla, and ingredients in medium saucepan and let boil, without stirring, 1 minute. ¼ teaspoon Kosher salt Himalayan salt into buttercream. 2 teaspoons pure vanilla extract Pinch fine Himalayan salt 1 recipe Paleo Buttercream

VA R I AT I O NS Variations: Honey Glaze for Bundt Cakes: Combine frosting Honey Frosting for Sheet Cakes: No need to Vegan Honey Frosting: Substitute 1 cup non-hydrogenated vegetable shortening for the butter. ingredients in medium saucepan and let boil, reduce the amounts for a sheet cake; follow recipe Prepare and substitute Vegan Honey Caramel for Honey Caramel. without stirring, 1 minute. above. Honey Glaze for Bundt Cakes: Combine frosting ingredients in medium saucepan and let boil, without stirring, 1 minute. Honey Frosting for Sheet Cakes: No need to reduce the amounts for a sheet cake; follow recipe above.

162 CAKE MAGIC! CAKE MAGIC! BONUS 12 MILK CHOCOLATE FROSTING CHOCOLATE MALTED 1 tablespoon unsweetened cocoa powder Beat cocoa powder, vanilla, and salt into 2 teaspoons pure vanilla extract buttercream. MILK FROSTING Pinch fine Himalayan salt MAKES 4 CUPS 1 recipe Paleo Buttercream 1½ cups (3 sticks) unsalted butter, at room temperature

¾ cup malted milk powder Combine the butter, malted milk powder, salt, and VA R I AT I O NS Pinch of salt 2 cups of the sugar in a large bowl and beat with Gluten-Free Milk Chocolate Frosting: This is Malted Milk Chocolate Frosting for Sheet Cakes: 4 cups (one 16-ounce box) confectioners’ sugar an electric mixer on low speed until incorporated, gluten-free already, no need for substitutions. No need to reduce the amounts for a sheet cake; about 1 minute. Add the remaining sugar and follow recipe above Malted Milk Chocolate Glaze for Bundt Cakes: beat on medium speed until the frosting is pale Combine frosting ingredients in medium saucepan and no longer grainy, about 2 minutes. Add the and let boil, without stirring, 1 minute. vanilla. In a slow, steady stream, drizzle in the chocolate and beat until the frosting is very

STRAWBERRY FROSTING STRAWBERRY FROSTING GF MAKES 4 CUPS ½ cup Paleo Caramelized Strawberry Jam (see Extra- Beat Paleo Caramelized Strawberry Jam, vanilla, 1 cup (2 sticks) unsalted butter, at Combine the butter, cream cheese, jam, salt, and 2 cups of the Somethings addendum) and salt into buttercream. room temperature sugar in a large bowl and beat with an electric mixer on low speed ½ teaspoon pure vanilla extract 3 ounces cream cheese, at room until incorporated, about 1 minute. Add the remaining sugar and Pinch fine Himalayan salt temperature beat on medium speed ... 1 recipe Paleo buttercream ¼ cup Caramelized Strawberry Jam (page 171)

VA R I AT I O NS Raspberry Frosting: Substitute Caramelized 1 minute. Stir in 1 ounce cream cheese, at room VA R I AT I O NS Raspberry Jam for Caramelized Strawberry Jam. temperature, until combined. Vegan Strawberry Frosting: Substitute 1 cup non- Strawberry Glaze for Bundt Cakes: Combine Strawberry Glaze for Bundt Cakes: Combine Strawberry Frosting for Sheet Cakes: No need to hydrogenated vegetable shortening for the butter. frosting ingredients (other than cream cheese) in frosting ingredients (other than cream cheese) in reduce the amounts for a sheet cake; follow recipe Prepare and substitute Vegan Paleo Strawberry medium saucepan and let boil, without stirring, medium saucepan and let boil, without stirring, above Jam (see Extra-Somethings addendum) for the 1 minute. Stir in 1 ounce cream cheese, at room Paleo Strawberry Jam. temperature, until combined. Raspberry Frosting: Substitute Caramelized Strawberry Frosting for Sheet Cakes: No need to Raspberry Jam for Caramelized Strawberry Jam. reduce the amounts for a sheet cake; follow recipe above

164 CAKE MAGIC! CAKE MAGIC! BONUS 13 THE EXTRA-SOMETHINGS:

Adaptations for how to make each recipe refined sugar-free

ADAPTATIONS Caramelized Strawberry Jam: Use -sweetened jam, such as Crofter’s “Just Fruit” Spread THE EXTRA- TO MAKE EACH RECIPE REFINED SUGAR-FREE Salted Caramel: Follow the recipe for Honey Caramel (as written) plus 1/2 teaspoon salt to make Salted SOMETHINGS Honey Caramel, which I happily use in place of the old Salted Caramel.

Honey Caramel: This is already Paleo, how nice! CARAMELIZED STRAWBERRY JAM Lemon Pudding: Substitute coconut or date sugar for the 1/2 cup sugar in the recipe and tapioca starch for Use fruit-sweetened jam, such as Crofter’s “Just Fruit” Spread. the cornstarch.

Sautéed Apples: Substitute maple syrup or coconut sugar for the tablespoon sugar in the recipe. SALTED CARAMEL 1 Follow the recipe for Honey Caramel (as written) plus /2 cups teaspoon salt to make Salted Honey Caramel, which I happily use in place of the original Salted Caramel. Caramelized Bananas: Substitute maple syrup or coconut sugar for the tablespoon sugar in the recipe.

HONEY CARAMEL Toasted Coconut: As is. This is already Paleo, how nice!

Toasted Marshmallows: Skip. LEMON PUDDING 1 Substitute coconut or date sugar for the /2 cup sugar in the recipe and tapioca starch for the cornstarch.

Walnuts in Syrup: This is already Paleo, how nice! SAUTÉED APPLES Bittersweet Chocolate Glaze: Substitute 2 ounces unsweetened chocolate for the bittersweet and proceed Substitute maple syrup or coconut sugar for the tablespoon sugar in the recipe. as directed.

166 CAKE MAGIC! CAKE MAGIC! BONUS 14 CARAMELIZED BANANAS Substitute maple syrup or coconut sugar for the tablespoon sugar in the recipe.

TOASTED COCONUT This is already Paleo, how nice!

TOASTED MARSHMALLOWS Skip.

WALNUTS IN SYRUP This is already Paleo, how nice!

BITTERSWEET CHOCOLATE GLAZE Substitute 2 ounces unsweetened chocolate for the bittersweet and proceed as directed.

GRAHAM CRACKER CRUMBLE Skip.

CINNAMON SUGAR Substitute date sugar for confectioners’ sugar and proceed as directed.

BASIL SUGAR Skip.

168 CAKE MAGIC! CAKE MAGIC! BONUS 15