Ingredients
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3 large eggs at room temperature
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½ c full fat coconut milk at room temperature
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2 tsp fresh lemon juice
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¼ c raw honey
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¼ c organic cane sugar
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⅓ c melted grass-fed, salted butter
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1 ¾ c blanched almond flour
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¼ c arrowroot flour
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2 Tbsp coconut flour
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1 ½ tsp baking power
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½ tsp baking soda
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¼ tsp fine sea salt
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½ c grass-fed salted butter – cold, straight out of the fridge
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½ c + 2 tbsp raw honey – lighter and thick honey works best
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¼ c arrowroot flour
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1 tsp brine from OMP Kosher Dill Pickles
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For the Cake
For the Icing
Surprising? Yes. Delicious? Absolutely. This sweet and salty treat is here to shake up your dessert game in the best possible way. This Sweet & Salty Gluten-Free Pickle Cake brings warm, comforting flavors reminiscent of classic cornbread (minus the grains and corn) paired with crunchy and savory Kosher Dill Pickles and the mild sweetness of raw honey. The result? A perfectly balanced flavor profile that’s adventurous yet totally irresistible.
And the icing? It’s a showstopper. Made with raw honey, a splash of brine, and finely diced pickles, it adds a creamy, probiotic-packed punch to every bite. Be sure to use a lighter, thicker honey for the best texture. Whether you’re hosting friends or just treating yourself to something delightfully unexpected, this pickle cake is guaranteed to steal the show.
Instructions
Preheat your oven to 325 degrees F and line a muffin pan with cupcake liners.
In a large bowl, whisk together the eggs, coconut milk, lemon juice, raw honey, cane sugar, and butter.
In a separate bowl, combine dry ingredients for the cake. Stir this mixture into the wet ingredients. Fold in the diced pickles until just combined.
Transfer the batter into the prepared muffin pan. This should make 12 cupcakes. Note – if you would like to make a traditional cake you may need to double the recipe and adjust baking time.
Bake in the preheated oven for 18 – 20 minutes or until a toothpick inserted near the center comes out clean.
While the cupcakes are baking, prep the icing. Add butter, honey, arrowroot flour, and pickle brine to a bowl and beat with an electric mixer. Start on low and gradually increase the speed and whip on high until the mix starts to change to a lighter color, about 2-3 minutes. Note – the type of honey makes a big difference. Lighter honeys are best as the flavor is more neutral. Raw honeys with a thicker or even more solid consistency will provide a better icing texture.
Remove the pan from the oven and let sit for 1-2 minutes. Then transfer the cupcakes to a cooling rack.
Wait until it is completely cool to top with icing, then spread evenly over each cupcake and enjoy this unique treat!
