The ULTIMATE Challenge: Baking Without: Bauman College

If you’ve read my last post “Kitchen Impossible: Cake Challenge” then you know that I do not shy away from culinary challenges, especially when baking is involved. You also know that I love my friends something fierce and I insist on them having fabulous and delicious Birthday cakes. Well, another, even BIGGER challenge presented itself to me…

You see, my dear friend and colleague has been bravely dealing with some intense food allergies and intolerances. In the final stages of her epic 3 month cleanse, she asked her friends to join her for a birthday pot-luck full of non-allergenic, cleanse-friendly foods. I knew what would make the birthday girl happy: a cake that she could eat and enjoy, without worry. My challenge was this: to make a delicious and gorgeous

gluten-free, dairy-free, egg-free, soy-free, corn-free, and completely sugar-fee birthday cake.

I tackled this challenge with love and compassion for my friend and all she’s gone through. This one’s for her. And for all the others out there who still think its impossible to enjoy a cake on their birthday, read on….

Strawberry Coconut Cake with Cashew Cream Frosting
Cake
2 bananas, peeled and halved
1 pint strawberries, hulled and halved
4 medjool dates, pitted
3/4 cup coconut milk
1/2 cup water
3/4 cup tea seed oil
1/2 tsp apple cider vinegar
1 Tbs vanilla extract
2 cups coconut flour
2 cups sorghum flour
1 Tbs baking soda
3/4 tsp saltFrosting
1 1/2 cups cashews, soaked in water to cover for 30 minutes, drained
4 medjool dates, pitted
1/2 cup coconut oil
1/2 cup water, more if needed
1 Tbs vanilla extract
pinch of sea salt
2 cups strawberries, hulled and thinly sliced, for garnish

Cake
1. Preheat oven to 350 F. Grease two 9 inch round pans and line the bottom with parchment rounds.
2. In a Vita Mix or high-powered blender, add bananas, strawberries, and dates. Puree until smooth and silky. Measure out 1 1/2 cups of this and add it to a large bowl.
3. In this bowl, add the coconut milk, water, tea seed oil, apple cider vinegar, and vanilla. Mix thoroughly.
4. In a separate bowl, sift together: coconut flour, sorghum flour, baking soda, and salt.
5. Mix the wet and dry together until thoroughly combined. Batter will be stiff. Pour into two 9 inch round pans.
6. Bake at 350 for 20-25 minutes or until a toothpick inserted in the center comes out clean.
7. Cool in pan for 10 minutes, then carefully turn out onto a rack and cool completely.

Frosting
1. Add all ingredients to a Vita Mix or high-powered blender. Blend thoroughly, adding more water if needed.
2. If it isn’t sweet enough for you, add another date and blend until smooth.

Assembly

1. After the cake has cooled completely, put one layer on a cake stand or dish with parchment pieces tucked under the edges of the cake. These pieces guard the platter from drips and will be removed later.

2. Place a large dollop of frosting on the layer and spread evenly to edges. If desired, you can layer thinly sliced strawberries, too. Place the next layer on top. Dollop a large amount of frosting on top and spread evenly with an offset spatula, taking care not to lift the spatula. Repeat with the sides of the cake. Place thinly sliced strawberries along the sides and cover the top.

3. For best results, refrigerate the cake for several hours or overnight.

Yield: 2 9″ rounds and frosting to cover

Kasey Caletti

Culinary Curriculum Coordinator

Bauman College