It is that time of year when holiday celebrations and anniversaries are right around the corner. Why not surprise your guests with a gluten-free, vegan delight that is sure to knock them off their feet. With the combination of the cake’s moist texture, the coconut cream’s silky consistency, and the burst of sweet flavour from the fruit, you will never guess this decadent delight is gluten-free and vegan.
Did anyone notice, especially on Facebook, the amount of people that were married in October? Just in my family alone I can name 3 off the top of my head and I just so happen to be one of them. In October this house has been a whirlwind of celebrations one after the other! Just when I thought I may possibly have a break, I realized there was another event to plan. The first week I ran in the Steamtown Marathon and received a 3rd place award in my age-group… not that I’m tooting my own horn😜! The next week was Kid 3’s 6th birthday… no time to rest my weary legs from the 3 hour run. At the end of the week it was our wedding anniversary. 12 blissful years of unconditional love and happiness… well, most of the time. The 3rd week was my hubby’s birthday and that is where this cake comes into play.
What better way to surprise my man than with his favorite meal, gluten- free chicken parmesan, and a delicious allergy-free cake my entire family could enjoy.
The best way to a man’s heart is through his stomach… at least that is what they say. I think it worked and my boys loved it as well!
Although rich and decadent, the cake is made with natural sweeteners making it a much healthier option. I do a bit of research when selecting what to include in my recipes and I love finding obscure ingredients with a high nutritional content.
My hidden jewel is mesquite powder. A not so well-known leguminous plant that is made from the dried seed pods of the mesquite tree, common in South America and the southwestern U.S. It is gluten-free and low on the glycemic index, which can help to keep blood sugar controlled. The pods are ground whole, including the seeds, making it high in protein at about 11-17%. Mesquite powder has a sweet, nutty, molasses-like flavor, with a hint of caramel, perfect for desserts. A great source of lysine, dietary fiber, potassium, zinc, calcium, iron and magnesium.
Now that we covered the cake part of this recipe the cream is just an added bonus of nutrition. Coconut cream makes a wonderful substitute for dairy which is an inflammatory ingredient.
Coconut cream has a high fiber content and it is also a great source of B vitamins, vitamin C, vitamin E, and the essential minerals iron, selenium, sodium, calcium, magnesium, and phosphorous. It is so simple to make and can be stored for later use. I know, I know, I need to post how to make coconut cream soon! I have to say, the cream combined with the fruit is out of this world. You have to give this recipe a try.
| Servings |
| 12 pieces |
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Decadent, rich, and creamy this dessert is sure to wow the crowd. The cake’s moist texture coupled with the silky consistency of the coconut makes a wonderful combination. The best part about this recipe it is a super healthy, gluten-free, and vegan alternative.
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- 1 cup non-dairy milk unsweetened
- 1 1/2 tsp. apple cider vinegar
- 1 tbsp. baking soda
- 4 flax meal eggs 4 tbsp. flaxseed meal and 6 oz. water
- 1/2 cup olive oil
- 1 1/2 cups apple butter
- 3/4 cup coconut palm sugar
- 1/2 cup maple syrup to taste
- 1 1/2 tsp. vanilla extract
- 1 tsp. sea salt
- 1/4 cup mesquite powder
- 1 cup almond meal
- 1 1/2 cup gluten free flour mix
- 1/2 cup gluten-free oat flour
- 1 cup raw cacao powder
- 1 tsp. baking powder
- 3 14 oz. cans full fat unsweetened coconut milk chilled overnight in refrigerator
- 8 tbsp. maple syrup
- 2 tsp. vanilla extract
- 1 1/2 cups fresh berries
- Preheat oven to 350 degrees.
- Butter two 9 inch springform pans with coconut oil or Earth Balance Soy-Free Butter. If you do not have two pans, cook one batch and then cook the over afterwards.
- Combine almond milk and apple cider vinegar into a bowl. Then add the baking soda and set aside.
- To make the flax meal egg, combine flax meal and water together in a large bowl until it becomes a yolk-like consistency. Let sit for a few minutes.
- Add the olive oil, sea salt, apple butter, coconut palm sugar, maple syrup, and vanilla extract to the flax meal egg until combined. Then add the almond milk mixture and stir.
- Beat in the rest of the ingredients until it is a smooth consistency.
- Pour half the batter into the springform pan and bake for about 45 - 50 minutes or until a toothpick inserted into the center comes out clear.
- Allow the cake to cool. Remove it from the pan and add the second batch if you do not have 2 pans and follow the same directions.
- When the cake is cool layer it with coconut cream. Top it with the fresh fruits. Enjoy!
Looks absolutely delicious! I can’t wait to try to make it!
Thank you so much! I love to hear you are going to try it!