OUR LITTLE GIRLIE IS TWO!
The last couple of years have definitely been the most challenging of my life (so far). I have learned so much, about myself, about how hard it is to be and mom and wife at the same time, about how frustrating and lovable kids can be.
I knew months ago that I wanted to make a cake for Helen’s second birthday. She’s never had cake before. I also knew that I wanted to make a healthy cake because I wanted to feel good about letting her eat lots of it.
A WORD ABOUT THE INGREDIENTS:
First let give you the reasons for the ingredients I chose. I don’t intend to feed Helen a gluten-free diet. She has eaten (organic) white flour on occasion and I haven’t noticed any adverse effects. However, I don’t like the idea of her eating gobs of white flour.
This might seem strange to some, but I also don’t want her eating whole wheat flour. In fact, I would much rather she ate organic white than whole wheat flour. You see, whole wheat flour can be very difficult to digest unless it is properly prepared. And I didn’t feel like sprouting or soaking her cake (so much work!).
Some people like to use nut flours in place of grain flours, but, as I mentioned in a previous post, nuts can also be difficult to digest if they aren’t properly prepared. I didn’t feel like soaking, dehydrating, and grinding nuts.
Then I discovered The Urban Poser’s recipe for coconut flour cake. I had some coconut flour on hand, so I thought it would be a great recipe to try. I was quite pleased with how it turned out!
DETAILS ABOUT THE CAKE:
I followed the recipe for the cake pretty closely, cutting out just a smidgen of the honey. I also used butter in place of coconut oil. I doubled the recipe and baked the cake in two 6-inch cake pans and a loaf pan.
For the filling, I made a quick strawberry jam by boiling and mashing a bag of frozen strawberries with a little honey, lemon juice and gelatin.
For the frosting I made stabilized whipped cream. I sweetened it with sucanat and stabilized it with grass-fed gelatin.
I also made a half batch of my Homemade Vanilla Ice Cream, but I subbed vanilla extract for the beans and cut out a bit of the sweetener (I used sucanat).
If you prefer a paleo-friendly cake, you can follow The Urban Poser’s recipe.