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Share your recipes December 2012

Rainbow Kitchen

Spice Cake with Butter Cream Icing

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Spice Cake

½ cup whole-fat yogurt

½ cup butter, softened

1/4 tsp. sea salt

1-1/2 cup wheat flour (preferably sprouted – widely available online or in health food stores)

1/4 cup sugar (preferably Rapadura, dehydrated cane sugar juice – extremely rich in minerals)

1 tsp vanilla extract

1 tsp cinnamon

1 tsp ground ginger

½ tsp ground nutmeg

1/8 tsp ground cloves

1/4 tsp ground white pepper

2 tsps baking soda


Butter Cream Icing

4 egg whites, at room temperature

pinch of sea salt

1 cup sugar (preferably Rapadura)

2 tsps vanilla extract

3/4 cup butter, softened


This is a moist cake composed of two thin layers and rich butter icing.

Blend yogurt, butter, flour, salt and water. Beat in sugar, vanilla, spices and baking soda until dough is very smooth.

Line two buttered 8-inch cake pans with rounds of parchment paper. Butter the paper and dust the pans with unbleached white flour. Divide the batter between two pans and bake at 300 F for about 1 hour. Loosen layers immediately but let layers cool before removing from pans.

To make icing, beat butter until smooth and creamy. In clean bowl, beat the egg whites with a pinch of salt until they form stiff peaks. Gradually beat in sugar and vanilla. Spoonful by spoonful beat in the butter. Chill well.

Assemble the cake on a decorative plate, applying icing between the layers and to the top and sides.



Allison's Article:

Holiday Goodies Not So Good for You and Your Brain


Allison St. Claire loves to dream about, study, grow, play with, prepare and ultimately enjoy eating great food.

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