My goodness I knew I was getting behind on things when I went through my pictures on the camera and found some from The Boy’s 8th birthday! It was only a few months ago, but it seems like ages!
Since The Man and I were on a paleo-ish diet for 4 weeks (oops, I owe an update on that too :D), I wanted to make a cake that we could all eat. That was a bit of a mistake. Because the end result was so good I ended up eating too much of it. ‘Cuz it was “healthy” right? Hah, I should have just made it unhealthy, had my one piece and been done with it.
To the cake’s credit, it WAS delicious! And I learned a LOT about GF / paleo baking. Like coconut flour cake is not going to turn out like cake. More like a vanilla, coconut granola bar. Still good, but definitely not cake.
- Coconut oil tastes good in EVERYTHING. So good I can see why people like to eat it. By the spoonful. I may have done this also….just sayin’ :D
- It’s a lot easier and cheaper to just buy a gluten free cake mix. But you know me, I have to try it from scratch a few times, I just can’t go straight to a mix without making the attempt! Hmm, maybe that’s why our grocery bills were so high in the past….. Confession – I ran out of ingredients and had to buy a gluten-free cake mix after my vanilla cake attempt failed. So half the cake was scratch, the other half a box mix :D
- Gluten-free cake tastes best immediately after it’s been baked. The next day it’s pretty stale. BUT…..
- When in doubt, drown it in chocolate :D
In case you are interested in making a gluten free/paleo cake mix from scratch, I’ll share the recipe that I used and the modifications that I made. If you try it let me know how it turned out!
- 1 1/2 cup almond flour
- 1 1/2 cup cocoa
- 1 1/2 teaspoon baking soda
- 3/4 teaspoons salt
- 3/4 cups coconut oil
- 6 eggs
- 1 1/2 teaspoon vanilla
- 1/2 cup honey
- 1 1/2 cup heavy cream or coconut cream (skimmed from the top of an unshaken can of coconut milk)
- 1/3 cup chocolate chips
- 1 teaspoon vanilla
- 8 tablespoons butter or coconut oil
- 8oz unsweetened chocolate squares
- 1/2 cup chocolate chips
- 1-2 tablespoon honey
- Preheat oven to 350 degrees F. Grease 2 square cake pans with coconut oil and line with parchment paper.
- Combine dry ingredients with a spoon in a medium size bowl and set aside.
- Whisk wet ingredients together.
- Pour wet ingredients into dry ingredients and fold just until combined.
- Pour mixture into prepared cake pans and bake for 25-30 minutes.
- Cool for 5 minutes then remove from pan and cool completely.
- Melt the chocolate chips in a double boiler over medium heat.
- Beat the cream until fairly stiff. (Coconut cream may not get as stiff, but that’s ok!)
- Add melted chocolate and give another quick whip, scraping down the sides and whipping until combined.
- Melt the butter/coconut oil, unsweetened chocolate and chocolate chips in a double boiler over simmering water.
- Once melted, stir in the honey then turn off the heat.
- Remove the bowl from the heat and allow to cool to room temperature. This takes a bit of patience! Stir every so often so it doesn’t get too hard. You want it cool and still a liquid so you can pour it over the cake! This may take up to an hour, so plan ahead.
- Once cooled, layer the cakes with the filling between. Do a crumb coat on the outside of the cake.
- Pour the room temp, thickened ganache over the top of the cake. Don’t panic. It will be a bit runny and you might have a hard time getting it to stick in spots. But wait until it hardens a little if necessary and add some more over the patchy areas.
After I poured on the ganache, I started to panic. Yeah, it was dripping down the sides and I was supposed to be sticking the NON-GF/Paleo part of the cake to this liquidy goop?!? The Man stepped in to encourage and cheer me on, and I proceeded with my plan anyway. And it worked!
Ganache is truly amazing, so don’t panic and freak out like I did. It might be a bit messy as an icing alternative, but it WILL firm up!
I used stacks of Fudgeos, stuck together with peanut butter for the “towers”. Kit-Kats (yes, I know, NOT gluten-free :D) were the castle turrets, draw-bridge and other details, while chocolate bar pieces acted as the castle’s stone walls. I ran out of chocolate bars, so the back didn’t get finished :D
This wasn’t the prettiest cake creation, but The Boy was THRILLED! His face says it all!
And it was DELICIOUS! Perhaps a little too much so as I DEFINITELY ate leftovers the remainder of the week :D Oh well!