Grain-Free Strawberry Upside-Down Cake

strawberry cake

Mother’s Day is upon us and this strawberry upside-down cake is perfect for a celebratory brunch or dinner. It’s not too sweet, incredibly moist, and full of flavor. It’s got that rustic, yet pretty thing going on too.

Traditional upside-down cakes have a lot of sugar, especially in the “top” glaze layer, but I scaled it way back (no refined sugar either) without sacrificing any of the flavor. The strawberries are a nice change-of-pace and pair so well with the cardamom too. This cake can be served warm, room temperature, or cold (keep leftovers in the fridge). I recommend serving it with a generous dollop of  homemade coconut milk whipped cream or if tolerated, dairy-based whipped cream.

Hope you enjoy it. Cheers!

Ingredients:

  • 8 Tbsp + 2 Tbsp melted grass-fed butter, separated
  • 2 Tbsp coconut sugar
  • About 1 cup strawberries, hulled (if need be) and thinly sliced
  • 1/4 cup raw honey
  • 1/2 cup coconut flour
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • 1/2 tsp ground cardamom
  • 2 tsp pure vanilla extract
  • 3 eggs, preferably pasture-raised
  • 2 Tbsp fresh lemon juice
  • 1/4 cup full-fat coconut milk (I used this brand, which has no gums)

Directions:

  1. Preheat oven to 350 degrees F.
  2. Pour 2 Tbsp of melted butter into a 9-inch cake pan, coating the bottom of the pan. Sprinkle the coconut sugar on top of the butter. Then, arrange the strawberry slices on top of the coconut sugar in an even layer.
  3. With a stand or hand mixer, mix the remaining 8 Tbsp melted butter with the raw honey, vanilla, eggs, coconut milk, and lemon juice. Mix until fully blended, scraping down the sides of the bowl with a spatula as needed.
  4. In a medium sized bowl, whisk together the coconut flour, baking soda, sea salt, and cardamom.
  5. Carefully add the dry ingredients to the wet and mix again, scraping down the sides of the bowl with a spatula as needed.
  6. Spread batter evenly over the strawberry layer. Bake in the preheated oven for 30-35 minutes or until toothpick inserted in the center comes out clean.
  7. Cool in the pan for 10 minutes. Then, run a knife around the edge of the pan and place a serving dish on top. Invert the cake onto the serving dish and let sit for a few minutes before fully removing the cake pan.
  8. If desired, serve with homemade coconut milk whipped cream or if tolerated, dairy-based whipped cream. Store any leftover cake in the refrigerator.

Yields: 6-8 servings

 

Raspberry Cacao Nib Fudge

raspberry-nib-fudge

Normally, I wouldn’t post two treat recipes back-to-back, but I blame it on Valentine’s Day…it inspired me. I actually rarely post dessert recipes as it is, but alas…Valentine’s Day. But, truthfully, I’ve been wanting to experiment with something like this for a while, so that’s reason enough.

This recipe is super easy and very customizable too. The freeze-dried raspberries are a splurge, in my opinion, but really make this fudge extra special. And, the pop of color is quite pretty too. Kinda romantic, eh?

Cheers and enjoy! Oh, and happy Valentine’s Day too!

raspberry-nib-bite

Ingredients:

  • 3/4 cup coconut oil
  • 3/4 cup cocoa or cacao powder
  • 1/4 cup raw honey
  • Pinch of sea salt
  • 1 tsp pure vanilla extract
  • Freeze-dried raspberries, to taste (I used this brand)
  • Cacao nibs, to taste

Directions:

  1. Melt coconut oil in a saucepan over low heat. Once melted, remove from heat and whisk in the honey and stir until dissolved. Then, add the cocoa or cacao powder, sea salt and vanilla. Whisk until cocoa powder is completely mixed in. Let mixture sit a few minutes to thicken a little.
  2. Line an 8×8 baking pan with parchment paper. Pour mixture into pan and while still wet, sprinkle the desired amount of freeze-dried raspberries and cacao nibs on top. Place in fridge to set for 20 minutes or so.
  3. Cut into desired-size pieces and store in the refrigerator.

Grain-Free Blueberry Cobbler

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Blueberry season and fresh-picked berries call for cobblers and crisps, and my friend recently reminded me of this. I can’t tell you the last time I even made something of the sorts. Overall, I don’t do that much baking, but it is fun to take on a baking project every now and again. Not only that, but baked goods make the house smell so comfy and cozy. Sometimes, I feel like the smells are the best part!

Overall, the cobbler turned out well, but is best eaten day of and shortly after it comes out of the oven. Yes, it still tastes great the next day, but the dough part gets a little soggy from all berry juice. I actually didn’t mind it at all, especially because the flavor is still there and the dough is a little gritty versus totally mushy (since it’s almond flour/meal). You can be the judge though, but know that you’ve been forewarned, especially all you texture peeps out there.

Meanwhile, feel free to add your own flair to the cobbler — different berries and spices, shredded unsweetened coconut, nuts, etc. There’s a lot of room for variety with something like this, so have fun with it!

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For the berries:

  • 2.5 cups fresh blueberries
  • 1/2 Tbsp coconut flour

Pour berries into a 9×9 baking dish. Mix with the coconut flour. Set aside.

For the dough:

  • 1 cup almond flour or meal (I used fresh ground from sprouted almonds)
  • 2 Tbsp coconut flour
  • 1/4 tsp sea salt
  • 1/2 tsp nutmeg
  • 1 tsp baking soda
  • 1 tsp lemon zest
  • 1 Tbsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • 1 Tbsp raw honey
  • 6 Tbsp cold unsalted grass-fed butter, cut into cubes
  • 1/2 cup full-fat coconut milk, plus extra for drizzling, if desired

Directions:

  1. Preheat oven to 375 degrees.
  2. In a medium bowl, combine almond flour/meal, coconut flour, sea salt, nutmeg, baking soda, lemon zest, lemon juice vanilla and honey.
  3. Add the butter and blend with your hands or with two knives until course crumbs form. Add the coconut milk and mix until a wet, shaggy dough forms.
  4. Drop mounds of the dough on top of the berries. It doesn’t have to be neat — we’re not going for perfection here. It’s not supposed to be perfect, in fact!
  5. Bake for 35-40 minutes or until dough is brown and berries are bubbly. Let cool about 10 minutes before serving, then serve immediately.
  6. Serve with coconut milk drizzled on top, if desired. Coconut milk whipped cream would also be delicious.

Yields: 4-5 servings