In case you didn’t realise from the absolute abundance of baked goods on this blog… I’m a bit of a big fan of the sweet stuff. (and I also like to state the obvious a lot… go figure).
So, obviously (again) if I’m going to have a cake, I don’t want any of those ‘try-hard’ ingredients dancing around the real deal, taking out from the real essence of a dessert. I want my sugar and butter and I want it in my cake. (pretty please?) – of course I’m lucky enough to not have any intolerances so I can pretty much inhale a slice of cake no problemo.
But yet, alas in a modern world, one must adapt.
Especially in the case of gorgeous friends having a birthday, and having the requirement of being ‘gluten free, dairy free and refined sugar free’ – I do like a challenge, and this one got my brain cogs a workin’. And we hit a jackpot.
This is free of all the above, but it certainly ain’t fun free!
When making this cake I wanted to make sure it all tasted and looked like the real deal, sort of ‘healthy’ but by pure chance, with 100% satisfaction guarantee. In this case, the proof really was in the pudding.
Moist, zesty, a balance of sweetness from the strawberries and honey and creaminess from the coconut, with that subtle presence of the matcha. It all makes sense!
Happy days my friends!
It’s cake without the usual suspects, but exactly how you remember it.
Now all we need is another excuse to bake it again!
STRAWBERRY, HONEY MATCHA CAKE WITH COCONUT CREAM FROSTING
(gluten free, refined sugar free & dairy free)
6 cups almond meal
4 1/2 tsp baking powder
3 tsp cinnamon
1 1/2 tsp salt
6 tsp matcha powder
9 eggs, lightly beaten
2 cups honey
rind of 4 lemons
2 cups strawberries (plus extra for decoration)
6 tbsp coconut sugar
3 cans coconut cream, chilled overnight
2 tsp vanilla essence
2 tbsp maple syrup
toasted coconut chips, freeze dried raspberries and extra matcha powder to decorate
1. Preheat the oven to 180C, and grease and line three cake tins.
2. Whisk to combine the almond meal, baking powder, cinnamon, salt and matcha. In a separate bowl, whisk together the eggs, honey, and lemon rind.
3. Combine both the wet and dry ingredients and stir to combine. Add the strawberries, and gently stir to distribute throughout the mixture.
4. Evenly distribute the cake batter between the 3 tins and bake for 40-50 minutes or until skewer inserted comes out clean.
5. Make the syrup by combining the ingredients in a small saucepan and heat over a low heat until the sugar is dissolved and the syrup has thickened.
6. Once the cakes are out of the oven, immediately skewer all over, and pour the syrup over the 3 cakes, and leave to cool completely in their tins.
7. To make the frosting, beat the coconut cream, vanilla and maple with an electric beater until fluffy. Stack the cake layers with frosting between the layers, and around the cake. Decorate with leftover strawberries, coconut chips, freeze dried raspberries and a dusting of matcha and enjoy!