This post has as much to do with my family tree as it does food. You may need a flow chart to follow along…
I have a sister. She is a very, very, very lovely sister. She has a boyfriend. He is also lovely. Recently, he discovered that he is allergic to dairy. Not so lovely :(
Have I mentioned I also have two lovely cousins? It’s true. These two cousins also have lovely parents who were in town to help their children (the cousins) prepare for their upcoming adventure to Thailand. I wanted to make a cake to celebrate their visit but also wanted aforementioned boyfriend to be able to enjoy it. So I fired up the internet to see if there was such a thing as a dairy-free cake (I know, I know…I am new to this whole alternative diet thing).
I came across this recipe on the WholeFoods Market website. You can find the original here. I tweaked it slightly to compensate for the sad state of my pantry. The result; a very moist and flavourful cake. It was also a very pretty shade of pink if that matters.
Dairy-Free Strawberry Cake
- 2 c. all-purpose flour
- 1 c. sugar
- 1 Tbsp baking powder
- 1 tsp sea salt
- 4 eggs
- 1/2 c. coconut milk
- 1/2 c. vegetable oil
- 1 c. pureed strawberries – can use frozen but at this time of year, why would you?
OK – let’s make a deal. You pretend that the last 12 months or so of radio silence didn’t happen and I promise to be a bit more attentive. Sound good? Now that we have that bit of business out of the way, let’s talk about fruit.
Walking into the produce section at this time of year is almost too much to bear….in a good way. All those ripe and beautiful berries and luscious stone fruits just waiting to be taken home. My problem is indecisiveness. I truly can’t chose between the many offerings summer brings. The inevitable result is a fridge full of fruit that even the most ambitious of eaters just can’t get through.
So, yesterday I was contemplating two orphaned peaches who’s best days were clearly behind them. I could have made a crisp but I really didn’t want to turn on the oven on such a beautiful day. I was also committed to bringing a salad to a picnic planned for that evening. Out came the food processor….
Peach & Ginger Salad Dressing
- 3 very ripe peaches, peeled
- 1/2 tsp grated ginger
- 1 Tbsp honey
- 1 Tbsp rice wine vinegar
- 1/2 cup neutral oil (wouldn’t recommend olive here – vegetable or grape seed will do nicely)
- small pinch of salt
1) Blitz everything except the oil in the food processor or blender until you have a puree.
2) On low, drizzle in your oil until emulsified. Taste and adjust accordingly. Depending on the sweetness of your fruit, you may want to fiddle with the amount of vinegar or honey.