And Now, Cake
My children have been stuck with me and my veggie creations for the past month; these final days of summer, they are not drawn into the kitchen so quickly. Sure, they eat the vegetable dishes I make, however they are not particularly excited by my recent culinary explorations.
Imagine their interest the other day then, at the very end of their summer vacation, when I offered to bake cake with them (and the four friends they had over). They were immediately game for the project.
Since there were six children in all, of course we had to make six cakes --one for each. Following is the recipe we used for our messy adventure.
1 cup coconut flour, sifted
1 teaspoon celtic sea salt
½ teaspoon baking soda
12 eggs
1 cup grapeseed oil
1 cup agave nectar
1 tablespoon vanilla extract
- In a large bowl, combine coconut flour, salt and baking soda
- In a medium bowl, blend together eggs, grapeseed oil, agave and vanilla
- Mix wet ingredients into dry and blend with a mixer or hand blender until smooth
- Pour batter into a bunch of well greased and floured pie, tart or cake pans
- Bake at 350° for 20 minutes
- Cool completely
- Decorate and serve
Serves 16
Don't be scared off by the dozen eggs, this recipe makes enough cake for a large crowd, so they are divvied up in numerous servings.
I had initially envisioned this project as resulting in a towering mass of cake, however, the children each wanted to frost their own. My younger son and Josh whipped up a batch of whip cream and heaped their creations with sprinkles. For the dairy free children, we used this vegan chocolate frosting.
Have a great time and be sure the children help you clean up --if you let them join in the fun.
At the end of the project each child dug into their own unique gluten free cake with fork and knife.
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Subscribe by Email to elanaspantry.com:Posted on September 2, 2008 in desserts by Elana
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18 comments for “And Now, Cake”
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Please note: I am not able to field substitution questions, it just isn't humanly possible because there are so many variations on every recipe. I do encourage you to experiment on your own and share your results in a comment.
For information regarding recipe ingredients, products, common substitutions or other related items, please visit my FAQ's or my forums.
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And now, heaven! Thanks for this. Can't wait to try it.
Elana! I love it! What a great birthday party this would make - bake your own cake and decorate it! Thanks!
Elana, sounds decadent! :-) I think we'll give this a try for our upcoming fall party. . . we too enjoy letting the kids make their "own"! Thanks so much - you've already taken 1 piece off my plate for planning - yay!
What size pan do you use to bake it in?
Dear Elana,
I've just been diagnosed with celiac and with a month to go before my kids' birthday. Thanks so much for this cake recipe, we can all enjoy the same cake now. Do you think it would work as a chocolate cake if I added cocoa to the mix? Or a lemon cake with lemon juice and grated rind added?
Mariella
Laura - Thanks, and I'm so glad you found my blog and that we are in touch!
Kelly - I didn't think about that --using this cake theme for a birthday party. That's a great idea, thanks.
Rachel - You are welcome. Hope the party is great.
Linda - We used 6 different size tart pans from small to large and everything in between.
Mariella - I think it would work well as a lemon cake with a bit of zest added; in terms of a chocolate cake, I'm not so sure. Here is a recipe for chocolate cake using coconut flour.
I can't wait to try this! Thank you so much for sharing your expertise and experience with us. I often have to cook for a group whose members cover a wide range of food allergies and intolerances- Elana's Pantry is my first, and almost always, last stop for the perfect recipe!
Dear Elana,
Thank you for the wonderful recipes. It is a welcome relief to be able to make one meal or treat that all family members enjoy.
Have you ever made a wheat free pizza with success? I have not.
If so, any advice.
Thanks.
Liz
PS I have spread news of your website to many of my friends. They were especially interested in the spinach cake. It is delicious.
Much success to you. I can't wait for your book to hit the shelves.
I've always been afraid to try a coconut flour based cake because it seems like all of those eggs would make the cake taste REALLY eggy and sulfury. I've run into this problem with even 6-egg coconut flour recipes.
Does it taste this way when you make it?
Angela -Thanks for your kind words. I'm so glad to be of help to you and the people you cook for!
Elizabeth -Thanks for your comment. Glad you are enjoying the spinach cake. I will be sure to include a pizza recipe in my cookbook. For now you might try adapting a cracker recipe to a pizza crust.
Athena -I think it tastes good, wouldn't share it with you all if I didn't, though I am a big fan of coconut flour in baked good recipes, they are so light and fluffy.
hi elana.. just a question about the flour used.. do you think it would come out ok with almond meal? i have allergys to coconut.. thanks in advance.. Tracy
Dear Tracy,
Please see my faq's for the answer to this question.
Thanks,
Elana
Hi, Elana. I am looking forward to trying the pumpkin recipes posted recently. I wanted to write though and tell about the success my 10 year old daughter had with making this cake recipe. She made a double recipe and filled 24 ramekins so that each child in her class plus the teacher could have their own cake for her birthday celebration. I contributed to the effort by making some of your chocolate frosting which she took in a bowl to school today so that she could frost on the fly. From the reports coming in all Grade 5 children loved the cakes! Thanks so much for your efforts! Now to me getting used to saying I have an 11 year old...
Rich Ann,
What a great story; thanks for sharing it with us!
Yes, I have a 10 year old, so I can understand the adjustment you are going through in getting used to the 11 year old thing.
Thanks Again,
Elana
Thankyou for this recipe. I have been making it ever since you posted it. It is great! My kids are pretty much on the SCD and its nice to be able to give them a cake that looks and tastes like a normal wheaten cake.
Hubby tasted it and asked if it was for us or the boys, he couldn't tell which is saying something.
Thanks for all your recipes, I read your blog all the time, you inspire me. Now just to get the kids to eat all your yummy salads!
Heather,
You are welcome! Glad it was enjoyed by all and good luck in the salad department, I know how that is.
Elana
i tried this cake recipe for my sons 1st birthday. it came out very sponge-like. it had the same texture as a rum cake. what did i do wrong? i would like to make it again.
phos -Well, first of all treats made with coconut flour can be very springy, they aren't usually spongy though. I would love to help you have success with this recipe. Can you tell me if you changed any of the ingredients? Thanks.