and again …
and again …
… until someone gives me an excuse to make it.
Like today, when it just so happens that the husband of one of my BFFs is having a birthday and my very pregnant friend’s kitchen is mid-remodel and she can’t bake a cake for the love of her life.
Thursday also happens to be a very unscheduled homeschool day for us. No ballet. No violin lessons. No skiing or horseback riding. No piano or art. Perfect time to have school in the kitchen (measuring, weighing, blendering, baking, chemical reactions … can you think of a better way to introduce science and math to a 3-year old? Me either!!)
You see, since the New Year I’ve been working to eliminate grains from my diet. I’m not going “strict” paleo, but more paleo. Lots of veggies, some protein, good fats (like Coconut Oil and Ghee) and limited grains and sugars.
And if I’m gonna make a cake for someone, I would like it to be a cake that I can eat, too!
So this is the pin that caught my eye …
Looks pretty moist and cake-like for a grain-free cake, doesn’t it??
Guess what? … it IS!
It’s just this side of sweet perfection.
And if you like coconut, it’s deliciously coconutty goodness.
But I have to admit I struggle to follow recipes. I mean … I saw white chocolate chips in this cake and I don’t like white chocolate, so … no white chocolate. I didn’t even replace them, although I THOUGHT about swapping in some pecans or hazelnuts.
I imagine it’s because we’re at a higher altitude than the original baker, but it took at least 10 minutes longer in our oven to firm up and cook through.
And of course, I made this to celebrate a birthday, which to me means it needs frosting. So I whipped up a quick cream cheese vanilla coconut icing and sprinkled it with shredded coconut.
Happy Happy Happy Happy Happy Happy Happy Happy.
The hardest part of today was waiting to sing Happy Birthday!
One more time … here’s the recipe by the Holistic Health Herbalist. If you’re looking for a tasty grain-free, refined sugar-free dessert … I like it!