Recipe for Chamomile Honey Cakes with Orange Cashew Cream

Hey there,

creative gal!

You’ve landed on a post I wrote a few years ago -
back when I was known as The Dabblist and was exploring all sorts of ways I could create beautiful things with my hands. It was a powerful time for me — awakening my creativity after suppressing it for so long — but this space has since evolved to reflect the woman I’m becoming.

Lately, I've felt like the universe/my inner spirit/the world has been sending me little hints to push myself. To find my power within and go further. And it's funny how you realize these things after the fact. All those uncomfortable moments of anxiety and fear and courage come together in a beautiful 2 month period of growth. But I can't give the universe/my inner spirit/the world all the credit.  I have been pushing myself - speaking up, disagreeing, and advocating for what I want. And it's incredibly satisfying. You know what helps keep that feeling going? Watching interviews with powerful, passionate, successful women from the Makers website. I recommend you do that. It'll make you want to get up and do something good for this world.

Something like grind up chamomile flowers and combine them with honey in a grain-free cupcake paired with non-dairy orange cashew cream frosting. Empowering, flavorful, and maybe even against the rules. Yes!

Chamomile Honey Cakes | The Dabblist

 Chamomile Honey Cakes

  • 2 c. almond meal
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 tbsp dried chamomile flowers (ground fine in a coffee grinder)
  • 2 eggs
  • 1/4 c. coconut oil, melted
  • 1/4 c. honey

Combine all dry ingredients in a bowl, and then mix in wet ingredients. Pour into greased (or lined) muffin tins Bake at 350F for 20-25 mins, until it darkens. Makes 6 muffins.

Orange Cashew Cream

  • 2 c. raw cashews, soaked overnight
  • 3 lemons, juiced
  • 4 dates, pitted
  • 1 tbsp coconut oil
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 c. fresh squeezed orange juice

Combine all ingredients in a food processor and blend until smooth. Spread on your cakes, and enjoy the creamy goodness. I sprinkled a little orange zest on top as well.

(Recipe Adapted from Roost)

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