Too Tall Mini Spice Cakes: Made Without Grain, Dairy and Refined Sugar And Loaded With Vegetables

                        

I'm taking you on a progression as one recipe easily transforms into another delectable. We started with a simple zucchini carrot sweet bread. Then, we transformed this into a spice snacking cake with the addition of some cashew butter cream icing and now into a more sophisticated offering as a "Too Tall, Multiple Layered Mini Spice Cake". 

This "Too Tall" cake plates beautiful and will impress the most discerning dinner guest. Its ability to stand upright as a tower and be exceptionally moist, all at the same time, is noteworthy...especially considering that it contains coconut flour which is so dry. 

No one has to know that there isn't grain flour, dairy or refined sugar in it and that it's loaded with vegetables. Yes, you can serve vegetables for dessert!

First, you will need to make the sweet bread portion. You can find the "how to" here:  https://steemit.com/food/@rebeccaryan/grain-free-paleo-friendly-zucchini-carrot-bread

Then, you will need to make the cashew butter cream icing. You can find the "how to" here: https://steemit.com/food/@rebeccaryan/a-vegan-and-paleo-friendly-cashew-butter-cream-icing

Lastly, I'd like to easily show you "how to" re-configure those 2 recipes to create a "Too Tall Mini Spice Cake".

Directions:

        

• Each "Too Tall" cake requires 2 mini zucchini carrot breads per person, to make. Cut each mini bread into 3 equal horizontal slices, using a serrated knife or a cake wire.
• Frost each layer, on one side with a generous amount of the cashew butter cream icing.  

Pro Tip:

After you make the cashew icing, don't refrigerate it. Keeping it at room temperature will allow you to spread it quickly and easily. If you make the icing in advance and refrigerated it for longer term storage, it will harden into a solid and will not spread after directly removing it from the fridge. You'll need to let it warm up and come to room temperature first.

• Simply stack each slice of frosted spice cake on top of one another with the icing side facing upwards.
• For another variation, orange marmalade can be spread directly on top of the icing on each slice, adding to the complexity of flavours contained within this cake.
• Garnish with a slice of strawberry or orange on top (optional).

I welcome your comments and I invite you to follow me on my journey.

~ Rebecca Ryan