To celebrate SS&GF’s 2nd birthday, I baked a gluten-free, refined sugar-free, healthy (well, healthier if you don’t count the frosting) cake to share with you.
It’s hard to believe that two years have gone by since I first started blogging. The blessings that have shown up in my life as a result have been more than I could have hoped for. Here’s a handful of my biggest blessings:
- I’ve learned that failure is an inevitable part of success. I’m better today at learning from the failures instead of feeling bad because I didn’t achieve what I had hoped.
- Being the best Amy I can be has become a daily practice. Instead of comparing someone else’s outsides with my insides, I focus (and refocus…) on identifying and developing my unique gifts and talents.
- I published my first cookbook.
- I’ve been able to experience new foods and culinary points of view at the National Restaurant Association show, the Fancy Food Show, and presented at The Gluten & Allergen-Free Expo.
- My understanding of baking gluten-free & refined sugar-free had multiplied a hundred times over through interaction with you, learning from other bloggers, and good, honest practice.
- I’ve completed two semesters of baking & pastry arts classes, and haven’t had to eat anything that doesn’t work for my body.
- I’ve made life-long friends – some are my blog readers and others are fellow bloggers. This was an unexpected bonus!
Since you’ve been the most important part of my journey at SS&GF, I’d love to hear from you. To celebrate SS&GF’s 2nd birthday, share the two biggest blessings in your life.
If you’re reading this in an email click on through to www.SimplySugarAndGlutenFree.com and share with us. I want to hear from you, too!
Bloggers, feel free to leave a link to your blog so others can stop by. FYI – all links have to be approved by me before they’re live in the comments so don’t fret if you include a link and your comment disappears.
About the cake…
This idea was shared with me a long time ago by one a friend on Twitter or Facebook – I can’t remember which. I finally got around to making it and it is divine. The strawberries keep the cake moist for days.
It’s healthier, too, because most of the moisture comes from the fruit. It’ll make the perfect Mother’s Day dessert.
Other Mother’s Day Recipes
- Fresh Fruit Tart with Pastry Cream
- Baked Alaska with Chocolate Cake & Raw Cacao Nib Ice Cream
- Blackberry Kefir Smoothie (to start Mom’s day off with a bang!)
- Blueberry Lemon Scones
- 1 1/4 cups Amy’s Basic Gluten-Free Flour Blend
- 1/2 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon xanthan gum
- 1/4 cup grapeseed oil
- 3/4 cup palm sugar, divided
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup lowfat buttermilk
- 1 1/2 cups chopped strawberries
- 2 recipes Whipped Cream Cheese Frosting
- enough sliced strawberries to cover the cake
- Preheat oven to 325 degrees F. Line an 8 inch round cake pan with parchment paper and lightly mist with cooking spray.
- Sift together the gluten-free flour blend, cocoa powder, baking powder, baking soda, salt, and xanthan gum. Whisk until uniformly mixed.
- Add grapeseed oil to the bowl of a stand mixer fitted with a paddle. Gradually add 1/2 cup of palm sugar while mixer is running on medium speed until sugar and oil mixture is grainy. Add egg and vanilla and mix well. Add remaining palm sugar slowly and mix until smooth.
- Add the dry ingredients in three additions, alternating with the buttermilk, starting and ending with the dry ingredients. Scrape down the bowl as needed. Fold in the chopped strawberries. Transfer the batter to the prepared cake pan. Bake in the middle of the oven for 30 – 40 minutes, rotating half way though, until a toothpick comes out clean when inserted in the center of the cake.
- Transfer to a wire rack to cool for 15 minutes then remove pan from cake and let cool completely on a paper towel lined wire rack. (This prevents the wires from making impressions in your cake.)
- Once totally cool, use a sharp, serrated knife to level the top of the cake if necessary. Torte, or cut, the cake into two even layers. Top the bottom layer of cake with a layer of whipped cream cheese frosting that’s as half as thick as the layers. Place a single layer of strawberries on top of the frosting, then put add the top layer of cake. Finish frosting the top and sides of the cake. Use the back of a large serving spoon to make playful dips and peaks in the frosting. Cover and refrigerate until ready to serve.
To make this into cupcakes, preheat the oven to 350. Line a standard cupcake tin with papers. Makes 12 cupcakes. You’ll only need one batch of Whipped Cream Cheese Frosting.