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…here is a New Year’s riddle for you. What do you get when you cross coconut and chocolate? Answer: one of the best cakes I have ever tasted! It was so moist and so tasty…I could go on and on and on. However, I think the ingredients and the pictures speak for themselves.
Coconut Cake with Chocolate Chunks and Coconut Drizzle
from Bon Apetit, January 2010
I should also note that I can take absolutely no credit for this beautiful creation…all props go to my lovely mother who came to visit us over the holidays. She is the master baker…not I.
- 1 3/4 c. all purpose flour
- 2 tsp baking powder
- 1 tsp salt (I prefer fine sea salt)
- 1 c. unsweetened shredded coconut
- 3/4 c. sugar
- 1/2 c. (1 stick) unsalted butter, room temperature
- 2 tsp (packed) finely grated orange peel
- 2 large eggs
- 1 tsp vanilla extract
- 1 c. canned unsweetened coconut milk
- 6 oz bittersweet chocolate bars (do not exceed 61% cacao), broken into small-ish chunks, divided
- 1/2 c. sweetened flaked coconut
- 3/4 c. powdered sugar
- 2 tbsp unsweetened coconut milk (you may need a bit more)
- 1/2 tsp vanilla extract
You will not find this recipe in any fancy cookbook or magazine, as it relies on two shortcuts that a true chef would never stoop to (or at least in my imagination, they have much higher standards); frozen puff pastry and butterscotch chips. Read on….
Apple Hand Pies with Butterscotch
- 1 package of frozen puff pastry…I have to say I found the best ones at Whole Foods…they were 12 rounds of pastry, all perfectly cut for you.
- 3 baking apples (I used Granny Smith for excellent results)
- 2 Tbsp. sugar
- 1/2 tsp. cinnamon
- 1/4 tsp. cardamon
- 1 tsp. corn starch
- 1 c. (or more) of butterscotch chips
- 1 egg, beaten in a small bowl
- brown sugar for sprinkling
My husband never asks me to bake him anything…ever. So, imagine my surprise when he requested carrot cake last week. How could I possibly refuse? I dug out this recipe from my beloved Aunt Dee and started grating carrots (and possibly a knuckle or two).
Aunt Dee’s Carrot Cake
- 2 c. all purpose flour
- 2 tsp. baking soda
- 1 tsp. table salt
- 2 tsp. cinnamon
- 1/2 tsp. ground nutmeg
- 1 1/2 c. white sugar
- 1/3 c. honey
- 1 1/4 c. canola oil
- 4 eggs (large)
- 3 1/2 c. grated carrot
- 1 c. toasted walnuts, coarsely chopped (optional)