Thursday, July 31, 2014

Cherry Paleo Cake for Two

To be honest, I had sort of resigned myself to not having a birthday cake this year. Unfortunate, yes, I know. 

In my three months on the Autoimmune Protocol/AIP, I’ve only “cheated” a couple of times (mostly while on vacation in May), but the results were not so fun. Thus, I’ve made the difficult decision that eating something I’m not supposed to, even for a special occasion, is not worth the resulting pain & frustrations later....  Not everyone may need to be as strict, but that’s the decision I’ve made for now. 

an iPhone outtake from making the first cake

A couple weeks before my birthday, I started searching for potential birthday treats. I have successfully reintroduced a couple of items, like almonds & egg yolks & coffee, so that did help my search. But still, I really couldn’t find a good AIP cake option. (I should mention also that plantains, typically a staple of any AIP “baking,” and I do not get along...)

I had nearly given up hope of finding anything, when, on my birthday, I came across this berries & cream breakfast cake that contained all ingredients I could tolerate. While it may not be a traditional birthday cake with frosting etc., it was perfect for where I am in life right now. I made only a couple of changes, deciding to use the gorgeous cherries that are in season right now (instead of raspberries), and baking a single small cake in a rectangular baking dish (instead of dividing it into two ramekins). This cake was actually the first baking project I’ve done since APRIL--I had really missed baking, so actually making a cake seemed like an extra birthday blessing.

The cake might have been different than any other birthday cake I’ve had in the past, but adding a couple scoops of coconut milk ice cream and a candle made it feel just as special. Husband and I ate it straight from the baking dish while watching the Veronica Mars movie. The edges were similar to a sponge cake & the middle was similar to a pudding cake. What a special treat, perfect for two.

an iPhone outtake from making the first cake

an iPhone outtake from making the first cake

Cherry Paleo Cake for Two
adapted from Paleo Parents

5 large Organic Egg Yolks (pastured eggs, if possible)
56 g (1/4 c) Organic Coconut Oil, melted (plus additional for the baking dish)
63 g (3 Tbl) Organic Honey
2 Tbl Organic Coconut Milk, room temp
2 tsp Organic Lemon Juice, room temp

28 g (1/4 c) Organic Coconut Flour
1/4 tsp Baking Soda
1/8 tsp Sea Salt

100 g (approx 1/2 c) Cherries, pitted and quartered

Coconut Ice Cream or Coconut Whipped Cream for serving
  1. While the eggs are still cold, separate the yolks from the whites. Refrigerate the whites for a future recipe, if desired. Cover the yolks & allow them to come to room temperature. Measure the remaining ingredients and allow them, too, to come to room temperature. 
  2. Preheat the oven to 350 F. Brush one small baking dish (or two small ramekins) with a little coconut oil. Stir together the dry ingredients. 
  3. Beat the room temperature yolks with an electric mixer for 3 minutes. Blend in the oil, honey, milk, and lemon juice.  Add the dry ingredients and mix until completely combined & there are no lumps. 
  4. Scatter approximately half the cherries into the baking dish. Top with the cake batter. Bake in the preheated oven for 15 minutes. 
  5. After 15 minutes, top with the remaining cherries (pressing them into the top of the cake), rotate the pan & bake for an additional 15 minutes, or until the edges of the cake are springy & the top is golden brown. The center may not be completely done.
  6. Remove from the oven & allow to cool slightly. 
  7. Serve with two forks and a couple scoops of coconut ice cream or coconut whipped cream. Best eaten sooner rather than later.
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1 comment:

  1. aw, I love it! happy birthday and happy continual experimenting with what foods do and don't work. high five for sticking to it, I know it's not always easy. this cake looks so special, though!