Today is Grace’s 2nd birthday. I can’t believe it. I don’t remember being this stunned at Asher’s 2nd. In fact I think I may have the tendency to rush him in my mind, thinking each milestone takes forever to arrive….somehow with Grace they creep up too quick.
I’ll let ryan, the mast photo-poster put up the birthday pics…I wanted to talk about the cake.
Last year I made basically banana bread (with extra sugar) into cupcakes & topped it with weird, to sweet, heavy cream cheese icing. Overall: far too sweet & kinda gross, definitely too heavy! The kids didn’t mind but when it comes to things with sugar, their opinion doesn’t really count…they’ll eat anything called “cake”. (ok…it won’t work for thing OBVIOUSLY not cake…like fruit or veggies).
This year, added to my obsession with trying to turn food items that are by default unhealthy into healthy(ish) treats is the pressure of it being gluten & casein free (google it if you don’t know what they mean).
I did some internet reading & opinion asking…and i finally settled on a cake recipe taken off the Tropical Traditions website and an icing recipe taken off one of my favorite gluten-free blogs, everythingfreeeating.
I was going to go w/a more traditional gluten-free cake but i’ve found coconut flour recipes to be less oddly textured than the normal gluten-free recipes that require starch flours. This did not fail us for sure. Though the icing may not have been QUITE sweet enough for the average bear, i would still feel confident to serve this to non-health-nut guests. Due to the cocoa powder used (Chatfield’s) , it had a definite dark chocolate essence to it, vs. uber-sweet milk chocolate. Since i’ve been converted to the “dark-side”, this was heavenly for me. Unfortunately ryan’s not a fan of coconut, but since he’s not much for dessert anyway, i decided to not cater to his palate (sorry ryan). Here’s my versions of the recipes below:
Coconut Flour Chocolate cupcakes (I didn’t actually change this recipe at all)
1/2 cup coconut oil (i used expeller pressed)
1/4 cup coconut milk (or heavy cream if you’re not dairy-free)
1/4 cup cocoa powder (..heaping 1/4 cup)
9 eggs (yes…9…)
1.5 cups sucanat
3/4 tsp. sea salt
1 tsp. vanilla
3/4 cup sifted coconut flour (i actually followed the rules & sifted. figured dana would be proud)
3/4 tsp. aluminum-free baking powder
Melt coconut oil in a saucepan over low heat (or live in central FL & it will never reach a solid state anyway). Add cocoa powder and coconut milk and mix together. Remove from heat and set aside. In a bowl, mix together eggs, sugar, salt, and vanilla. Stir in cocoa mixture. Combine coconut flour w/baking powder and whisk into batter until there are no lumps. Pour batter into muffin forms. Bake at 350 for 30min or until toothpick inserted comes out clean. Cool & cover w/frosting as desired.
Sin On a Spoon Icing (my take on it)
4.5 TBS Ghee (or butter if you’re not casein-free)
1/4 cup cocoa powder
2 TBS coconut milk (or heavy cream)
3 TBS agave nectar (or honey or 8 drops liquid stevia…haven’t tried the stevia myself as i’ve had bad experiences w/stevia + chocolate)
2 tsp. lecithin (i did not plan in advance, so had to buy some from the local whole-foods. Which of course only had soy lecithin. I’m usually anti-soy, but i made an exception here due to the fact that i didn’t have time to wait for egg or sunflower based lecithin to be shipped from an online store).
Blend ghee in mixer on high till soft. Pour in coconut milk, lecithin and sweetner, whipping until blended. On stir setting add cocoa powder, turning speed up to high as the powder becomes incorporated. Mix until the desired consistency, adding more lecithin if necessary to emulsify the ghee and coconut milk.
I sprinkled some unsweetened shredded coconut on top for the coconut-likers in the house. The kids & I definitely enjoyed what Grace called “cacawate cake”…and I did notice that ryan ate his cupcake as well….coconut flour & all. ooh, if you’re really daring, chocolate chips in the cake would be pretty awesome i think.