What makes the Nuts for You Cake recipe so great? It’s all about the walnuts!

Walnuts are rich in polyunsaturated fatty acids, antioxidants, and other nutrients essential to men’s reproductive organ development and function.

Using duck eggs instead of chicken eggs is a great alternative as they are higher in protein and omega-3 Fatty Acids which make for a better cake quality and a healthier option than chicken eggs. Too much sugar may have decreased effects on reproductive organs and decreased libido. Using a sugar substitute instead of simple sugars help keep the carbohydrates lower.

When cooking or baking at home, you are being exposed to the smells as it develops and fills the room with delicious aroma. This activates your salivatory glands, allowing you to break down your food better when you eat and allows for better digestion, which makes everyone feel better!

Nuts for You Cake Recipe

Gluten-Free, vegan substitutes possible
*Contains alcohol. (Alcohol-Free Optional)

Cake Ingredients:
2 ¼ Cups Organic Toasted Crushed Walnuts (reserve ¼ cup to add on top of ganache)
6 Duck Eggs (use 6 flax “eggs” as a vegan substitute*)
*2 Tablespoons ground flax seeds with 1 Tablespoon warm water per “egg”. Let chill in the refrigerator for 5 minutes to gel before adding to mixture.
1 Cup Granulated Monk Fruit Sugar Substitute (Lakanto is a great brand to use; Classic or Golden)
1 Cup Gluten-Free Baking Flour (Bob’s Red Mill 1 to 1 Baking Flour or King Arthur Gluten-Free All-Purpose Flour are both great brands)

Frosting Ingredients:
¾ Solid Coconut Cream (Store 1 can of full fat Coconut Cream in the refrigerator overnight to allow liquid and cream to separate. Open can and pour out the liquid, you can use this in smoothies. Scoop out the cream and only use ¾ cup for this recipe. Must be solid, not liquid or your frosting will be very runny)
2 Duck Egg Yolks (Vegan substitute 2 Flax eggs, see above)
1 Tablespoon warm water (not cold)
½ Teaspoon Pure Vanilla Extract
1 ½ cups unsalted coconut or cashew butter alternative (these are thicker than other vegan butter alternatives due to the fat content, they will not set up as well)
½ Teaspoon Aluminum-Free Baking Powder

Ingredients for the Syrup Drizzle:
1/3 Cup Granulated Monk Fruit Sugar Substitute (Classic)
1 Cup warm water
4 Tablespoons Rum (for a traditional cake I would recommend a golden rum.  Used spiced rum for a spicer option. *For a non-alcoholic substitute, I recommend Gardens by Grace ‘Rum Raisin Flavor Extract’

Ingredients for Chocolate Ganache:
½ bag (approximately 2/3 Cups) Lakanto Semi Sweet Sugar-Free Chocolate Chips
½ Cup Solid Coconut Cream (see above)

Instructions: 

Cake:

  1. Preheat oven to 350 degrees. Line two 9” baking pans with parchment paper (do not grease).
  2. In your “wet” ingredients bowl, add 6 eggs (if doing flax eggs, there is no need to have additional whisking) quickly whisk eggs together for 1 minute until appearance looks foamy.
  3. Continue to whisk and slowly add in Monk fruit Sweetener for 8 minutes. Once mixed, slowly add in flour and baking powder, ensure you don’t have any flour lumps in your batter.
  4. Add in your toasted walnuts.
  5. Add batter evenly between your two 9” baking pans and bake for 25-28 minutes. Cakes should be toothpick done (when a toothpick is inserted no wet ingredients stick to it when removed).
  6. Remove from oven, allow to rest on your stovetop for 5-10 minutes, then gently remove and allow to continue to cool on wire cooling rack.

While your cakes are baking you can prepare your drizzle and frosting.

Drizzle:

Mix together Monkfruit sugar substitute, warm water, and rum (or rum flavoring). Set aside.

Frosting:

  1. Whisk together Duck Eggs Yolks (or flax eggs), Coconut Cream, water and vanilla until all ingredients are combined.
  2. Heat in a small pot on stovetop on low heat (keep stirring to avoid separation or sticking) until thickened, around 5-7 minutes. Do not allow to boil or your eggs will cook and become solid and will ruin your frosting.
  3. Remove from heat after thickened and using a hand mixer, beat in softened butter a little at a time on high speed until mixture is fully mixed and fluffy.
  4. Set aside 1 cup of frosting in a separate container. Add ½ Cup Toasted Walnuts to your frosting (do not add all 2 cups, you will use the rest later).

Assembly:

  1. Place one of your 9” cakes on a flat cake stand (rounded will make it difficult to frost), drizzle ½ of your syrup evenly over the top of the cake, spread ½ of your frosting over the drizzle.
  2. Place your second 9” cake on top, drizzle the rest of your syrup over the cake and use the rest of your frosting over the top. Take your 1 cup frosting without nuts to frost the sides and blend together.
  3. Take the rest of your Toasted walnuts and hand press on the sides of the frosted cake. Place cake in refrigerator while you prepare your ganache.

Ganache:

  1. While your cake is cooling in the refrigerator, pour ¼ cups of semi-sweet sugar free chocolate chips in a glass bowl and set aside.
  2. On the stovetop, add coconut cream to a small pot and allow to simmer, then add chocolate chips, stirring frequently until melted and combined. Cover with a lid and allow to continue to cook on low heat for 10-15 minutes.
  3. Remove from heat and allow to cool for 15 minutes (consistency should be thick but still able to pour over cake).
  4. Remove cake from refrigerator, drizzle chocolate ganache over the top and down the sides.
  5. Dust top edges with any leftover toasted walnuts.

Enjoy right away or keep in the refrigerator for up to 5 days. This recipe is not recommended for freezing.