Feb 21, 2015

Birthdays

It seems i've become to the go to for birthday cakes among my friends right now, and their current favorite is my gluten free poppy seed cake with either nectarines or strawberries on top.. either way is ridic delish


recipe follows


Ingredients:
1 1/2 sticks of vegan butter or regular depending at room temp
3/4 cup dark brown sugar 
1/2 cup coconut sugar 
2 teaspoons vanilla extract 
1 teaspoon grated lemon zest
2 eggs
3/4 cup coco yogurt 
3/4 cup brown rice flour
1/3 cup quinoa flour
1/4 cup almond meal
2 tablespoons tapioca starch
1 tablespoon poppy seeds
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1 nectarine or box of strawberries 
1 tablespoon slivered almonds 

preheat oven to 350
in a stand mixer combine butter, sugar, lemon zest and vanilla extract. combine until creamy 
add the eggs one at a time and then the yogurt
in a separate bowl mix all the other ingredients except for the topping fruit 
combine dry into wet
pour into a greased 9 inch pan
slice the peaches into half moon slivers and place on top. scatter almond slivers 
*note if using strawberries only place on top 2 minutes before cake is done - you want them to be in the oven for a very little amount or none at all

place cake in over for around an hour 


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