Praline Buttercream & Chocolate Cashew Cake

Praline Buttercream may be my favorite way to top a cake ever - even if it isn't chocolate. A couple of months ago I experimented with with a basic buttercream recipe. (On that day it crowned the Moon Rabbit Foods chocolate cupcakes). I had wanted to use coconut sugar which has a really rich, wonderful flavor. I decided to whirl it in the food processor until it was almost as fine as powdered sugar, but with a little bit of texture left for a bit of a praline crunch. Beating the ground coconut sugar with yummy Kerrygold butter and a bit of ground vanilla powder made the most amazing flavor and texture. While not exactly health food, both the coconut sugar and Kerrygold have lots of benefits.

Marc, Mom, Aiden, Dad & Marie.

Yesterday I made Praline Buttercream again with a quick from-scratch cake for an early birthday celebration for Marc. 

Marc's cake was made from cashew meal, honey, eggs and cocoa - so good and so easy in the Vitamix. 

I think it would have been just as delicious if I'd used a stand mixer but using the Vitamix made the cashew meal very smooth and gave the cake a light texture. Again, the cake wasn't exactly health food but it was full of protein to balance the sugar.

Praline Buttercream & Chocolate Cashew Cake

For the Buttercream:

2 cups         Organic Coconut Sugar

1 cup           Kerrygold Butter, softened

1 teaspoon   Ground Vanilla Bean Powder

In a food processor whirl coconut sugar until almost powdery. You'll probably have a little sugar dust escape through the vent and it should look something like mine does here. You will notice it will get a shade or two lighter.

Transfer sugar to mixing bowl and beat with butter and vanilla powder. I have used both the whisk and paddle attachments in my stand mixer and both worked well. I would assume a hand mixer would work just as well. Beat until creamy and set aside until the cake has cooled.

For the Cake:

Preheat oven to 375 degrees and butter the bottom of a 13 x 9 pan.

Place the following ingredients into Vitamix in order. 

4                Eggs

1 lb.           Cashew Meal

1 cup         Honey

1/2 cup      Cocoa

1 teaspoon Vanilla

1 teaspoon Baking Powder

1/2 teaspoon Salt

Using the tamper through the lid, turn the Vitamix on low and scrape the ingredients down toward the blades so that everything is thoroughly mixed. Adjust the Vitamix to high while continuing to use the tamper for about a minute. 

Using a spatula pour cake mix into pan and spread evenly. 

Bake for 30 minutes or until just set. Center will be springy to touch.

Cool and spread Praline Buttercream over the cake, then serve to the people you love.

Enjoy!

Happy Pi Day - Chocolate Peanut Butter Whoopie Pies!

Happy Pi Day! 

With all whoopie pie recipes floating about on Pinterest and my favorite blogs I finally purchased a whoopie pie pan of my own a couple of weeks ago. Last week I found a lovely and new to me blog - Forbidden Rice Blog and as soon as I saw the beautiful photograph of Julie’s whoopee pies I knew I had to make a gluten free version.  Dark chocolate and peanut butter – is there a better combination?

My cake recipe is a slight variation of the cupcakes I made for Evan.  My filling, though, is more than a slight variation of Julie’s.  Since the cakes are so sweet I used just a bit of honey and subbed coconut cream for the butter – the texture came out very different but Joe and I loved it just the same. I can't wait for everyone else to try them.  Julie’s recipe is more of a whipped and creamy filling so try that if you’re looking for a more traditional center.

They were quick and easy and I think they’re fairly healthy given all the coconut, eggs, peanut butter and raw honey.  

Chocolate Peanut Butter Whoopie Pies

Preheat oven to 375 degrees - grease pan with coconut oil.

Makes 10

The Cakes:

1/2 cup coconut flour
1/2 cup cocoa powder
1/4 teaspoon sea salt
1 teaspoon baking soda
6 eggs
1/2 cup coconut oil, melted & cooled a bit
1 cup organic cane sugar

1 Tablespoon vanilla

Combine all ingredients and beat on low until well combined. Turn mixer to medium and give it at least three or four minutes.  

I only had one pan and had to bake in batches. The first batch I filled the entire dozen in the pan and the second batch I filled only eight.  Fill each well with about 2 tablespoons of batter.  Bake about 10 – 13 minutes until they are set in the center. Cool a few minutes before removing from pan.

While your cakes are baking make the filling:

Peanut Butter Filling:

1 cup Peanut Butter

½ cup Coconut Cream (See Note)

¼ cup Honey

1 Tablespoon Coconut Flour

1 Tablespoon Vanilla

(Note: The coconut cream I used today was from canned, full fat coconut milk. Refrigerate the can overnight and use the hardened, white layer on top. It was just about ½ cup).

Mix all ingredients together until well incorporated.

Top ten cakes with the filling and top with another cake. I wasn’t sure which side worked best as the outside and ended up using the flat side facing out.

I stored the leftovers in a covered glass dish in the fridge. It’s a given that I’ll be having one for breakfast tomorrow morning.

Enjoy 

Shared thankfully on Gluten Free Wednesdays!

Marc's Birthday Cake!

Saturday my firstborn baby turned 23. It's hard to fathom where the years have gone. Marc is just months away from his degree and grown up life and I cannot help but wonder how we got here so quickly.  It seems like only yesterday he was my pudgy, curly-haired little cutie looking up at me with giant blue eyes.  Now I look up to him in more ways than one. 

He's got so many of his dad's great qualities and a love for the Lord that will see him through life. 

He's a wonderful older brother and friend to Joe - especially when they aren't hitting each other. 

And, I think Marie would agree that he's a pretty great boyfriend, too.

Love him so.

His celebration was very low key this year. Crummy colds and Chris' work schedule meant postponing the family get together but we still had a nice, albeit quiet day.  Marc started his day over coffee with a good friend, presents and working on a project Joe is making for him.  Dinner at Bella Monica with just the five of us was ideal and Marc and Marie are right - it's a wonderful place!  Amazing gluten free meals all around with great service. Italian-style Shrimp and Grits - out of this world!

After dinner we came back home and piled in the living room with cake and ice cream and enjoyed this:

This is an easy and high protein cake that takes just minutes to prepare.  If your chocolate chips are dairy free than your cake will be, too. 

Chocolate Chip Coconut Cake with Chocolate Glaze 

Heat oven to 350 degrees

Prepare  one 13 x9 pan by greasing bottom lightly with coconut oil

1 cup Coconut Flour

½ teaspoon Sea Salt

1 Teaspoon Baking Powder

12 Eggs

1 cup Coconut Oil, melted

1 cup Sugar

1 Tablespoon Vanilla

Combine all ingredients in bowl of Kitchenaid mixer on low speed to combine. If using a hand mixer be sure to break up any chunks of coconut flour.  Increase speed to medium high for two minutes.  

Mix in:

1 to 1 1/2 Cup(s) Dark Chocolate Chips (mini chips are also really nice)

Mix on low until incorporated. Pour into prepared pan and bake at 350 degrees for approximately 40 minutes.  The cake will be lightly golden brown and the top center will spring back when pressed.

As the cake cools, prepare the glaze.

Melt together over very low heat:

2 cups Dark Chocolate Chips

1/2 cup Coconut Milk

Stir constantly until chips are melted and completely mixed into coconut milk.  Spread on warm cake and cool.

Enjoy!

Breakfast Cake Redux

In my zeal for my Mini Chocolate Chip Pumpkin & Ginger Muffins; I totally stocked up on canned organic pumpkin. It was at that point I was made painfully aware of the fact that two out of the four of us really, really do not like pumpkin. How can that be? Pumpkin is a fall favorite - so versatile and delicious - not to mention a nutritional powerhouse.  I was surprised and maybe just a bit annoyed but determined to find a way to use it in a way we'd all enjoy.


Several friends have been baking cakes by using a regular box of cake mix and subbing canned pumpkin for the oil, water and eggs called for on the box. I tried that trick with a bag of Bob's Red Mill Gluten Free Brownie Mix a few weeks ago and everyone loved it. Absolutely delicious with a perfect texture. However, it's a very sweet treat that I would only make occasionally.

I'd played around with my breakfast cake a couple of times and while I liked it my pumpkin phobic loved ones just weren't bowled over. Last night I tried once again and we're all happy with the results. Here's what I did: I left out the oil and used one can of pumpkin puree.  I still used all six eggs for the protein. Then I added a half cup of cocoa. I used white chocolate chips because they're the favorite of my pumpkin disliking son. I'm not above bribing him. The end result was a really moist and chocolaty treat with an almost milk chocolate flavor. This would be a good alternative for those cutting down on oils. The pumpkin flavor is present but it blends so well with the chocolate. Nearly half the pan is gone so I know it's a hit.

Chocolate Pumpkin Breakfast Cake

1 lb. Pkg  Almond Meal

1 can      Organic Pumpkin

6             Eggs

2/3 cup    Sugar, Organic Cane 
1/2 cup    Cocoa

1 T          Vanilla 

½ t          Salt

1 T          Baking Soda

1 cup      White Chocolate Chips

Always double check your ingredients and make sure they're all gluten free.

Mix all ingredients in a large bowl until well incorporated, pour into lightly greased 9 x 13 pan.

Bake at 375 for approximately 40 minutes or until baked through using a toothpick to test. 

Enjoy! 

Cake for Breakfast!

As anyone who knows me will tell you, I’m not a morning person.  Really, really not a morning person.  I have also never cared much for breakfast because breakfast foods, with the exception of pancakes, just are not that appealing to me.  Almond meal pancakes are good and pancakes made with Pamela’s pancake mix are awesome.  As much as I like them, making them on a weekday rarely happens.

We all know eating a healthy breakfast is important. Hot cereals can be great but they never appealed to my sons.  Cold cereals are fast and easy but according to what I’ve read in Nourishing Traditions and elsewhere even the best of them are not a very healthy choice.  

This cake packs enough nutrition to count as breakfast and it’s a sweet way to start the day.  It’s fast and easy to make and tastes even better by the next morning. It’s grain free and full of heart healthy almonds and protein packed eggs.  Almonds are a stage 2 item in Feingold, so FG friends keep that in mind.  If you would prefer a vegan cake, just sub flax meal for eggs and you’ll be just as happy with the results.

You can’t go wrong with this one, it’s a quick grab and go breakfast for my oldest and something my youngest snacks on throughout the day.  It’s endlessly adaptable by adding dried fruit and nuts and makes great muffins, too. This is the version my family likes the most.

Vanilla Almond Breakfast Cake with Chocolate Chips

1 lb. Pkg  Almond Meal (see Notes)

6              Eggs

1 cup       Grapeseed Oil

2/3 cup    Sugar, Organic Cane (see Notes)

1 T          Vanilla (I make my own so I know it’s gluten free)

½ t          Salt

1 T          Baking Soda

1 cup       Dark Chocolate Chips or roughly chopped dark chocolate

Double check your ingredients and make sure they're all gluten free.

Mix all ingredients in a large bowl until well incorporated, pour into lightly greased 9 x 13 pan.

Bake at 375 for 40 minutes or until golden brown. 

Notes:

I use Trader Joe’s almond meal.  It’s accessible and reasonably priced.  I like the convenient one pound bags and develop most of my almond meal recipes around that weight.

Not everyone would appreciate the fact that there is sugar in this recipe – even such a relatively small amount.  If that’s the case for you, check out Deanna’s recipe for Bossk Brownies at TheMommyBowl.com.  She purees whole dates with boiling water to use as a sweetener.  

It's a creative and fun site and I'm looking forward to trying several of her recipes.  I loved the idea of using the date puree, so I experimented with 1 cup firmly packed dates and 1 cup boiling water pureed in my Vitamix in lieu of the sugar in this recipe and my chocolate coconut bar recipe (will post that soon).  We all loved the results in both recipes and I would definitely use dates again.