So today is the hubs birthday and even though we strive to be a family that excels at health and wellness, I hold firm to the belief that everyone needs a cake to celebrate their birthday! Now I’m not talking about your typical artificially flavored, dye-filled, sugar-laden, immune system crushing cake from your local grocery store. I’m taking about an all natural, bursting with flavor, made with love, homemade cake!
This year he chose a chocolate cake with peanut butter icing. I’ve never made such a cake since our conversion to a healthier way of eating but I love a new challenge. This recipe is gluten free and uses no cane sugar (since that makes my heart skip a beat..literally). As always, use the most pure, unprocessed and if possible, organic ingredients. This way you can have your cake and eat it too…in moderation, of course! Happy birthday my love!
Gluten free Chocolate Cake:
- 2 cups gluten free flour (we use pamelas brand all purpose)
- 2 cups coconut palm sugar
- 1/2 cup grass-fed butter, softened
- 1 tsp aluminum free baking powder
- 2 tsp baking soda
- 3/4 cacao powder
- 1 cup brewed organic coffee
- 1 cup coconut milk (or non dairy milk of choice)
- 2 cage free eggs
- 1 tsp vanilla
Cream together the butter and sugar until well combined. Add one egg at a time. Add vanilla. Add flour, baking powder and baking soda. Mix well. Add coffee and milk. Mix until smooth. Pour into two greased 9 inch round pans. Bake for 20-25 minutes until toothpick comes out clean. Cool before icing.
Peanut Butter Icing:
- 3/4 cup of smooth peanut butter (or any nut butter of choice)
- 3/4 cup grass-fed butter, softened
- 1/3 cup raw organic honey
- 2 tsp vanilla
- 1/8 tsp salt
Mix peanut butter and softened butter together on high speed until fluffy whipped consistency. Then add in vanilla, salt and honey until well combined. Add icing to bottom layer, apply top cake round and use the rest of the icing to cover completely. Small portions people…It’s still dessert!