We celebrated my son's 6th birthday in January. I love making his birthday and so far I haven't missed a year. He gets so excited about it and it makes me feel good to know that it's not filled with crap!
He went through a chocolate loving phase which made things pretty easy as I find chocolate to be so forgiving. The last couple of years he's asked for vanilla cake with strawberry frosting. Last years coconut flour cake was a hit with most everyone except my son. It can have a bit of a grainy texture and somewhat of a belly bomb. So this year I knew I wanted to cut the coconut flour with cashew flour in hopes of lightening things up a bit. I've also noticed that most coconut flour cakes have you just put all the ingredients in together and blend. I'm not a pastry chef but what about technique? So, I started hunting for recipes and then I started to pull pieces from here and there and came up with this creation. Results... it was a hit with everyone, including my Natey boy!
1/3 cup softened organic, grass fed butter (substitute coconut oil or lard for dairy free)
1/2 cup honey (you could also use coconut sugar or maple syrup)
5 eggs, separated
2/3 cup milk or cream (substitute coconut milk for dairy free)
1 tablespoon vanilla
2/3 cup coconut flour
3/4 cup cashew flour (you could also use another kind of nut flour)
1/2 teaspoon aluminum free baking soda
1/4 teaspoon sea salt
Preheat your oven to 350. Whip the egg whites until stiff peaks form. Set aside.
In the bowl of a mixer with the paddle attachment, cream the butter and honey together on medium speed until light and fluffy. Add in the vanilla, egg yolks one at a time and milk (do this slowly so it gets well incorporated).
In a separate bowl, mix your dry ingredients. On low speed, add to the wet mixture.
Fold in the stiff egg whites with a rubber spatula.
For cupcakes, fill lines muffin tin (bake for about 20 minutes) or for a cake, a lined 9" cake pan and bake for 40 minutes.
12 tablespoons grass fed butter, softened
raw honey to taste (start with a few tablespoons and work up from there)
1-3 tablespoons organic cream
1/4 cup organic freeze dried raspberries or strawberries (optional - used for pink frosting)
1 teaspoon organic vanilla
1/4 teaspoon organic vanilla powder (optional)
In the bowl of a mixer with the paddle attachment, cream the butter until light and fluffy. I like to do this on a pretty high speed for about 5 minutes (you want it to be light and fluffy). Add in the honey, vanilla and freeze dried raspberries. Then add in the cream until you get a nice texture.