For the cake:
- 1 3/4 cups + 2 tablespoons almond flour
- 3 tablespoons + 2 teaspoons coconut flour, sift if lumpy
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon allspice
- 1 1/2 tablespoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3 large eggs, room temperature
- 8 tablespoons coconut oil, melted
- 1/2 cup Rock Front Ranch wildflower honey
- 2-3 tablespoons coconut sugar
- 1 tablespoon vanilla extract
- 3/4 cup coarsely grated fresh jujube fruit
- 1 3/4 cups fresh jujube fruit chunks
For the frosting
- 2/3 cup Rock Front Ranch wildflower honey
- 7 tablespoons cashew butter
- 1/3 cup coconut oil
- 2 1/2 teaspoons vanilla extract
- 1/8 – 1/4 teaspoon salt if your cashew butter is unsalted
- 1/2-1 cup chopped and roasted walnuts
- Preheat the oven to 350°F. Line an 8″x8″ pan with a sheet of parchment paper.
- In a medium bowl, mix together the dry ingredients. Set this aside.
- In a large bowl, mix together the eggs, oil, maple syrup, and vanilla.
- Add the dry mix to the wet and mix just until combined.
- Gently fold in the grated jujube fruit and then the chopped chopped fruit.
- Pour the batter into the pan and bake for 20-24 minutes or until a toothpick inserted in the middle comes out clean. Let cool completely before frosting.
- In a small saucepan, mix together the honey, cashew butter and coconut oil over medium heat. Add salt slowly a bit at a time, stir and taste. Mixture might not appear to come together well but be patient.
- Stirring constantly, bring to a boil for about 2 minutes. It should thicken a bit and become glossy. If it does not, boil for up to another minute.
- Stir in vanilla and let cool about 5-10 minutes. Pour over the cooled cake. Top with walnuts.