2 cups cake flour (or all-purpose flour) ¾ cup ground pistachios
1¼ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
3 eggs
⅓ cup sea moss gel
1¾ cups granulated white sugar
1 cup sweet cream butter
(room temperature)
1½ teaspoons vanilla extract
1 cup buttermilk *If you do not wish to use the sea moss gel, you can substitute two additional eggs.

• Preheat oven to 350°F. Prepare your cake pans by greasing each and lining the bottoms with parchment paper. I used four six-inch pans.

• In a large bowl, combine the flour, ground pistachios, baking powder, baking soda, and salt together.

• In your mixer bowl, cream together the butter and sugar until light and fluffy (2 to 3 minutes).

• With the mixer on low, add in the eggs one at a time. Allow each to incorporate before adding the next egg. Add in the sea moss gel (recipe follows) and beat an additional minute or until fluffy.

• Add in the dry ingredients and buttermilk. Alternate between the flour mixture and buttermilk until both are mixed in well. Do not overmix.

• Divide the batter by pouring evenly into each cake pan. Bake for 30
to 35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool down for 20 minutes before turning them out onto a rack to finish cooling completely. While the cake cools, you may begin working on the frosting.


8 ounces cream cheese at room temperature
1 stick of butter (½ cup) at room temperature 2 teaspoons vanilla extract
Pinch of kosher salt
3 to 6 cups of confectioners’ sugar (depending on desired consistency)
A few drops of mint green gel coloring (optional)

• In a medium-size mixing bowl, combine the cream cheese, butter, vanilla, and salt. Use an electric mixer on medium speed, mixing thoroughly until smooth and creamy. Add in the confectioners sugar, ½ cup at a time, mixing in between until desired consistency and sweetness is achieved. There are no wrong answers here!

• Spread the icing evenly between each layer if you are making a layer cake and over the top and sides of the cake. Enjoy!

Sea Moss Gel:

1 cup Irish sea moss spring water

• Rinse your sea moss thoroughly with spring water.

• Place the sea moss in an airtight bowl or jar. Cover with 1 to 2 cups of spring water.

• Refrigerate for 12 to 24 hours.

• Pour off the water and rinse a second time with spring water.

• Place the sea moss in a blender and add ¾ to 1 cup of fresh spring water.

• Blend until desired texture is achieved.

• Place sea moss gel in a clean, airtight container. Refrigerate for up to a month. You can add to smoothies, baked goods, etc.

Follow Lauren May on Instagram @mustloveherbs and visit her website,

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