My mother-in-law, who lives on convenience and junk food, loved the cake in all its high-protien, gluten-free, cane sugar-free, dairy-free fabulousness. That says something.
We adapted a muffin recipe. The final cake was gluten, dairy, soy and cane sugar free. Note, unlike many recipes I post, it was not vegan, egg-free, or nut free. Almond flour is supposed to work very well for gluten-free goods, so that’s what we tried.
Ada and I made our own little rice flour cake to enjoy along side Azita’s.
I believe Payman doubled the recipe, because he made a two layer cake.
3C. almond flour
1/4 C. oil
2/3 C. honey (I use 1/3 C.)
1t. baking soda
1C. pureed strawberries. Who doesn’t want a pink cake?
Dash of salt
Preheat oven to 350.
Beat the eggs.
Mix all ingredients in a large bowl.
We used two round pans, I believe.
Bake approximately 40 minutes.
Payman also separated the eggs and beat the whites to make it fluffier. He really wanted to impress the gluten-eating folks. I’m not totally sure about everyone, but I know we impressed his mom, who, like I mentioned, might be the toughest critic. That’s a nice way of saying the least open-minded foodwise :).
Azita has come back to me several times, even last week, telling me how much she loved her cake and thank you for making it. Of course I remind her that baba (Payman) made it. But it must have made an impression on her little 4-year-old mind to keep mentioning it!
A lot of parents are worried about their child missing out on stuff when you make dietery changes that most don’t. We have always emphasized to her that what she can’t have from a restaurant or store or playdate, we will find a way to make at home.
Oh, and for the icing, we used Spectrum Palm shortening, vanilla, honey and tapioca starch to thicken. The starch isn’t necessary, but makes it stiffer. Without it, its more like a whipped cream frosting, which is great too. We decorated it with organic, food dye-free gummy bears.