This first recipe is for the cake, and we actually got it out of one of our cookbooks and just substituted where necessary. I will type up the actual recipe and then put in parenthesis what we changed.
Yellow Cake:
2 1/4 cups flour (all purpose, unbleached, organic)
1 1/2 cups sugar (agave nectar)
3/4 cup shortening (coconut oil-this is thick like Crisco)
3/4 cup milk (soy milk-plain)
3 eggs
2 1/2 tsp. double-acting baking powder (aluminum free)
1 tsp. salt
1 tsp. vanilla extract
1/2 tsp. almond extract (we left this out because we didn't have any)
Preheat oven to 375F. Grease two 9-inch round pans (or one 9x13 - we tried both ways but did the two layers for Larissa's birthday cake).
Measure all ingredients into large bowl. With mixer at low speed, beat until well mixed, constantly scraping bowl with rubber spatula. Increase speed to medium; beat 5 minutes, occasionally scraping bowl.
Pour batter into prepared cake pans, smoothing top with rubber spatula. Cut through batter with knife to remove any air bubbles.
Bake layers 25 minutes or until toothpick inserted deep into center comes out clean. Cool in pans on wire racks 10 minutes then remove from pans and cool completely on racks.
Chocolate Frosting:
1 cup Dagoba chocodrops (We used Sunspire grain-sweetened chocolate chips)
1/2 cup grapeseed oil
2 Tbsp. agave nectar
1 Tbsp. vanilla extract
pinch celtic sea salt (I left this out)
1. In a small saucepan over very low heat, melt chocolate and grapeseed oil.
2. Stir in agave, vanilla and salt
3. Place frosting in freezer for 15 minutes to cool (leave in until the outer edges begin to "harden" - might take longer than 15 minutes)
4. Remove from freezer and whip frosting with a hand blender until it is thick and fluffy.
5. Frost over cake, cupcakes or between cookies.
Strawberry Coconut Milk Ice Cream: (For some reason, I didn't get a picture of this. I'll try to remember to get one next time we make it.)
3 cups (a little over 1 1/2 cans) of coconut milk (NOT Lite)
10 oz bag of frozen strawberries (1 1/2 cups)
6 Tbsp. agave nectar
1 tsp. vanilla extract
We quadrupled this recipe to make 6 quarts. Here are the amounts for that:
12 cups (7 cans) of coconut milk
4-10 oz bags of frozen strawberries (6 cups)
1 1/2 cups agave nectar
4 tsp. vanilla extract
Defrost the strawberries enough so that they can go through the food processor. Slightly puree, making sure to leave a few chunks if you so desire. Combine all ingredients into ice cream canister and mix well with a long spoon. Make according to your machines instructions. Ours took about 40 minutes to freeze.
As you can see, all of this is dairy free and sugar free, and it was all very, very good! No one felt deprived at the party, and in fact, at one point, my mom made a "yummy" noise and said, "I'm so glad I'm on a diet!" She recently started going to Dr. C for some health issues and has cut out sugar, artificial sweeteners, caffeine and dairy, and now she's losing weight and feeling much better than she was before! Yay! =)
5 comments:
Wow! It sounds like everything came out just perfect. I'm usually not brave enough to make any changes to recipes.
Just curious...do you know if Whole Foods sells something called quinoa? I have found several Internet sites that sell it, but was interested in maybe getting it locally.
Yes, we've bought some there. In fact, I found a recipe for quinoa hash cakes that is really good, so if you're interested I'll pass it on to you.
Thanks! I may take you up on your offer when you get back. I have a recipe for a quinoa pilaf that sounded SO good! Have a great time while you are away.
If it's good, let me know, so we can try it, too. =)
Have you ever tried quinoa? I hadn't had it until about a month or two ago, but we really enjoyed it.
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