{"id":42519,"date":"2025-08-04T12:05:05","date_gmt":"2025-08-04T05:05:05","guid":{"rendered":"https:\/\/9amchef.com\/?p=42519"},"modified":"2025-08-04T12:05:05","modified_gmt":"2025-08-04T05:05:05","slug":"brown-butter-cake","status":"publish","type":"post","link":"https:\/\/9amchef.com\/brown-butter-cake\/","title":{"rendered":"Brown Butter Cake"},"content":{"rendered":"\n
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Three layers of moist cake made with browned butter and brown sugar for a nutty, caramel flavor, paired with rich and creamy brown butter buttercream. This cake is made with gluten-free flour and dairy-free ingredients, giving it a perfectly soft and tender texture.<\/p>\n\n\n\n

This cake features three layers of moist sponge made with browned butter and brown sugar for a nutty, caramel flavor, paired with a rich and creamy browned butter buttercream. It’s made with gluten-free flour and dairy-free ingredients for a perfectly soft and tender texture.<\/p>\n\n\n\n

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Vegan and Gluten-Free Carrot and Biscoff Cake<\/strong><\/h3>\n\n\n\n

This Carrot and Biscoff Cake<\/strong> features three layers of moist sponge made with browned butter and brown sugar for a nutty, caramel flavor, paired with rich and creamy browned butter buttercream. Perfect for any occasion and made with gluten-free and dairy-free ingredients!<\/p>\n\n\n\n

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Brown Butter Cake<\/h2>\n\t\t

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Carrot Cake:<\/h4>
  • 2\u00bd cups gluten-free all-purpose flour (with xanthan gum)<\/li>
  • 1\u00bd cups light brown sugar<\/li>
  • 1 cup granulated sugar<\/li>
  • 1 tsp baking powder<\/li>
  • 1\u00bd tsp baking soda<\/li>
  • 1 tsp salt<\/li>
  • 2 tsp ground cinnamon<\/li>
  • 1 tsp ground ginger<\/li>
  • \u00bd tsp ground nutmeg<\/li>
  • \u00bd tsp ground allspice<\/li>
  • 1 cup dairy-free browned butter (see instructions below)<\/li>
  • 1 cup plant-based milk (almond, soy, or oat)<\/li>
  • 1 cup dairy-free yogurt (soy or coconut)<\/li>
  • 2 tsp vanilla extract<\/li>
  • 3 cups grated carrots (about 4-5 medium carrots)<\/li>
  • 1 cup crushed Biscoff cookies (gluten-free if available)<\/li><\/ul>

    Browned Butter:<\/h4>
    • 1\u00bd cups dairy-free butter<\/li>
    • Browned Butter Buttercream:<\/li>
    • 1 cup dairy-free browned butter (softened (from above))<\/li>
    • 4 cups powdered sugar<\/li>
    • 2-4 tbsp plant-based milk<\/li>
    • 1 tsp vanilla extract<\/li><\/ul>

      Filling and Topping:<\/h4>
      • 1 cup crushed Biscoff cookies (gluten-free if available)<\/li><\/ul>\t<\/div>\n\t
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        Prepare the Browned Butter:<\/h4>
        1. In a medium saucepan, melt the dairy-free butter over medium heat. Continue to cook, stirring frequently, until the butter turns a deep golden brown and develops a nutty aroma. This should take about 5-7 minutes.<\/li>
        2. Remove from heat and let it cool slightly. Transfer to a bowl and refrigerate until solid.<\/li><\/ol>

          Prepare the Carrot Cake:<\/h4>
          1. Preheat your oven to 350\u00b0F (175\u00b0C).<\/li>
          2. Grease and line three 8-inch round cake pans with parchment paper.<\/li>
          3. In a large bowl, whisk together the gluten-free flour, light brown sugar, granulated sugar, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground allspice.<\/li>
          4. In another bowl, mix the dairy-free browned butter (softened), plant-based milk, dairy-free yogurt, and vanilla extract until smooth.<\/li>
          5. Add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.<\/li>
          6. Fold in the grated carrots and crushed Biscoff cookies.<\/li>
          7. Divide the batter evenly among the prepared pans.<\/li>
          8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.<\/li>
          9. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.<\/li><\/ol>

            Prepare the Browned Butter Buttercream:<\/h4>
            1. In a large bowl, beat the softened dairy-free browned butter until creamy.<\/li>
            2. Gradually add the powdered sugar, mixing until smooth.<\/li>
            3. Add the vanilla extract and plant-based milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.<\/li><\/ol>

              Assemble the Cake:<\/h4>
              1. Place one cake layer on a serving plate or cake stand.<\/li>
              2. Spread a layer of browned butter buttercream over the cake layer.<\/li>
              3. Sprinkle a layer of crushed Biscoff cookies over the buttercream.<\/li>
              4. Repeat with the second cake layer.<\/li>
              5. Place the third cake layer on top.<\/li><\/ol>

                Frost the Cake:<\/h4>
                1. Spread the remaining browned butter buttercream evenly over the top and sides of the cake.<\/li>
                2. Sprinkle additional crushed Biscoff cookies on top for decoration.<\/li><\/ol>

                  Serve:<\/h4>
                  1. Allow the cake to set for a bit before slicing and serving.<\/li>
                  2. Enjoy this rich, nutty, and indulgent Carrot and Biscoff Cake!<\/li><\/ol>\t<\/div>\n\t
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