My sister’s birthday is coming up, and for those who don’t know, she has Celiac’s Disease, which means she’s is gluten free. This means she. any eat wheat, rye, or barely. That’s why this super healthy, yet super delicious dessert is based with almond and oat flour. It is in turn extremely high in protein and will leave you feeling satisfied, yet light and energetic after eating. The texture is not exactly like normal cake, but different and delicious in its own right. Topped with cool whip and strawberries, this refreshing cake is great for any summer occasion.
- 1 c aquafaba (liquid from 1-2 cans of chickpeas)
- 1 c almond flour
- 1 c oat flour
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cream of tartar
- 1 tsp vanilla
- 1/2 c of maple syrup
- 2 tbsp dairy free yogurt
- easy compote (see recipe below)
- 3 tubs (27 oz total) dairy free whip (I used Cocowhip, but see note below)
- 1 pint of strawberries
Preheat oven to 350. Grease a 9 in round pans and line with parchment paper. Place aquafaba in the freezer for 10-15 mins without allowing to freeze at all. Meanwhile, blend almond flour, oat flour, baking powder, baking soda, and salt together until fine and incorporated, then set aside. In a stand mixer fitted with whisk attachment, beat the aquafaba on high for 3 mins (it should be foamy). Add cream of tartar and beat for another 2 mins. Once the mixture has tripled in size, add the vanilla. Keep mixing for another 1-2 mins, then add maple syrup and yogurt. Mix for another 30 seconds until everything is well incorporated. Fold in dry ingredients and split batter evenly between pans. Bake for 20-23 mins. Cover with tinfoil for the first 15 mins of baking, then remove. When the cake is done, a toothpick will not come out clean, but should not be wet. Let sit in pan for at least 5-10 mins before transferring to a wire rack to cool completely. Slice strawberries to your preference (I recommend thin slices, but you may be able to get away with halves). Top one of your cake with a layer of whip. Add a few dollops of fruit compote and use a toothpick to swirl throughout. Top with another layer of whip and a full layer of strawberry slices. Place cake in freezer for 15 mins or fridge for an hour before serving.
- 1/2 c strawberries, at least halved
- 1/3 c orange juice
- splash of maple syrup (to taste)
Place strawberries, 1/4 c orange juice, and the maple syrup to a small saucepan over medium heat. Whisk periodically until orange juice is mostly evaporated. Add remaining orange juice and stir until you have a fully incorporated, thick mixture. Let cool completely.
Tips/Things I Would Change:
- You can make your own whip by electric mixing the solid portion of 1 can of full fat coconut milk with 2 tbsp of powdered sugar and a splash of vanilla. I was feeling extra lazy.
- You can use a store bought compote/jam, but be careful it’s not overly sweet. While the cake is not overly sweet at all, the coco whip can be and the compote is meant to break it up a little.
- You can make your own almond and oat flour by simply blending whole almonds/oats until they form a fine powder.
- You can use whatever fruit you want here. Berries are best because they don’t get too watery, but mangos/kiwis/bananas/peaches could be good too.
- I used Kite Hill greek-style, plain yogurt, but anything should work here.