Wednesday, July 14, 2010

Gluten Free "Birthday Cake"

One of Anneli's all time favorite things is birthday cake, and since Amelia's first birthday is right around the corner I decided to start experimenting with different recipes to try and find a cake that would be gluten free, low in sugar, and somewhat healthy. Well surprisingly my first shot was a success. Even Hunter who cares very little for sweets enjoyed this cake. I'm going to call it Sweet Potato Zucchini Cake, although I also had yellow squash on hand that I through in there also. So here it is, you can also make this recipe your own, I find it very forgiving.

Sweet Potato Zucchini Cake


1c buckwheat flour
1c oat flour (you can grind oatmeal in a coffee grinder)
2tsp cinnamon
1tsp nutmeg
1/4tsp cloves
1tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
2/3c pure maple syrup
3/4c coconut oil (much cheaper online than in the stores!)
3 large eggs
1tsp vanilla
2c grated zucchini
1c cooked sweet potato


Preheat oven to 350 degrees F. Oil and flour 25x9 cm round bundt pan, you can also use loaf pan but will have extra batter. Sift first 8 ingredients into medium bowl. Beat maple syrup, eggs, and vanilla in large bowl. Mix in zucchini and sweet potato. Add dry ingredients and stir well.

Transfer batter to prepared pan. Bake until tester inserted comes out clean, about 1 hour 20 minutes. Let cool and turn upside down on cooling rack or plate.

I also tried to make a frosting for this cake, last night failing the attempt. I do have the concept but failed to execute it properly. 1 can coconut milk, 1 to 2 Tbsp maple syrup or to desired sweetness, corn starch or arrowroot powder, maybe 1 tsp or so dissolved in COLD water....yes this is where I failed, and salt to taste..oh 1/2 tsp or so. My frosting turned out all lumpy because I had a memory lapse and used hot water instead of cold water to mix in my corn starch. It tasted creamy and delicious, just very lumpy and the texture bothered me a bit. Heat coconut milk on low heat, stir in maple syrup, and salt, bring to low boil and whisk in corn starch that has allready been dissolved in COLD water. Stir until thickens, cool and frost on cooled cake. VOILA...gluten-free, dairy free cake!

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