My Mom came to visit me this past week, and brought part of her stash of GF flours with her on the plane :) In addition to having loads of fun in Manhattan and knitting on our couch during snow-mageddon, we baked this cake together! The cake base is kept moist with plenty of coconut oil and eggs, and the coconut milk sauce acts as a lighter frosting and wet-cement for the sliced fruit. Enjoy at room temperature with the ones you love!
Ingredients Cake 1 cup gluten free flour 1/3 cup coconut oil 3 eggs 1/2 teaspoon salt 2/3 cups sugar 1/2 teaspoon baking soda 2 teaspoons vanilla 1/3 cup cocoa powder Coconut Cream Sauce 1 can coconut milk 1-2 tablespoon GF flour 1/2 teaspoon vanilla 1/4 teaspoon cinnamon 1/3 cup sugar 1/4 teaspoon salt Fruit 2 Alphonso mangos, sliced thinly 4 strawberries cut to look like roses, or just tossed on there if you don't have time Directions First, preheat your oven to 350. Grease a 8x10 inch baking pan and set aside. Beat the coconut oil, sugar, and eggs for 3-5 minutes until combined. Add all other ingredients and incorporate. Pour into prepared pan. Bake for 25-30 minutes until firm to the touch. Cool. To make the coconut cream sauce, put all ingredients into a sauce pan over low heat. Whisk to incorporate flour. Cook for 5-8 minutes until thickened. Chill so it continues to thicken. Slice up your fruit and toss with the juice of half of a lemon so it doesn't brown. Pour sauce on top of cake, arrange fruit, and serve. www.youtube.com/watch?v=Wopj8GXuTGg
1 Comment
Kathy
3/15/2017 07:38:23 pm
It tastes delicious!
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M. RudieneI grew up in rural Wisconsin...moved to Corpus Christi to attend college... and have now moved to the Bronx with my wonderful husband! Categories
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