Our family is not huge on sweets. Cookies we’ll eat, but cakes, pies, and anything else in the dessert family, tends to go stale before it gets finished. Every year we would order a big DQ Cake for hubbyman’s birthday. It’s his favorite. Last year I got him a tiny one that he and I shared after kids had gone to bed. This year we’re more conscious about US not eating things with wheat/gluten in it, so I needed a new plan. Thankfully, I have a firm and devout love of cookbooks. And the only books I’ve read the last couple of months have been my new cookbooks, and so I was well versed in which cookbook would work. And in true fashion- I combined my favorites! From two of my favorite cookbooks!
Big E insisted Daddy would want blue sprinkles on his cake, and the M&Ms frozen in the ice cream middle layer, added a nice splash of color!
The basis of this cake, I got from the Babycakes Covers the Classics (Gluten Free, Vegan Recipes from Donuts to Snickerdoodles -just typing that makes me want to go
eat make some snickerdoodles!). The photos of all her baking is amazing. If I could get all my baker-y to look that picturesque, I could die happy.
However, pretty much the only thing about this recipe that I stuck to, was that it has cake with ice cream in the middle. But it was my jumping off point.
One of my other favorites is my Gluten-Free Cupcakes book. (This is my go to for desserts to make and desserts to bring anywhere. They are quick, they are easy, and they don’t contain a million different ingredients.) Elena Amsterdam has quickly become on of my favorite cookbook goddesses! She also blogs: Elena’s Pantry.
One of my favorite cupcakes to make is Red Velvet. I usually leave out the red, because let’s face it, that doesn’t change the taste. And food dyes really aren’t great for you. And (here’s the truth) I ran out of my red dye that’s natural and made from vegetables, and they’re pretty much always out of it at the natural food store. Anyhow, it’s yummy, it’s moist, and it’s easy. So I made two of them.
My Favorite Red Velvet Recipe
1/2 cup coconut flour
2 tbs unsweetened cocoa powder
1/4 tsp fine sea salt
1/4 tsp baking soda
4 lg eggs
2 Tbs grapeseed oil
1/2 cup agave nectar
1 Tbs red food coloring, made from vegetable dye (Or like a million drops of the fake kind. Although technically I think it calls for 35.)
This recipe is traditionally used for cupcakes, but I used it to make Big E’s Cat in the Hat cake a few weeks ago, so I already know it works as a cake! (A bit thin, but still really yummy. And perfect for a layered cake!)
Preheat oven to 350. Spray pans. In a large bowl, combine the coconut flour, salt, cocoa powder, and baking soda.
In a medium bowl, whisk together the eggs, grapeseed oil, agave nectar, and food coloring (if you choose to use any). Blend the wet ingredients into the dry with a handheld mixer until thoroughly combined (Truth= I used a spatula and that worked just fine).
Bake for 18-22 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs attached. Let cool in pan for an hour.
I did this x2. Gluten free measures a little differently, so recipes generally work better if you make two batches, rather than just double. So I made it twice (that way I didn’t have to dirty 2 more bowls).
ICE CREAM CENTER
1/2 pint (I think I actually used about 3/4, but whatever) ice cream. I used vanilla, because that’s what I had in the fridge, but you can use whatever sounds good to you. Raspberry or strawberry would probably pair really well with the red velvet! Ok, after softening the ice cream, transfer ice cream to a medium bowl and fold in whatever you want. The original recipe used cookies. I used M&Ms and white/milk chocolate swirl chips. It was a fantastic decision.
Now make sure the cakes have thoroughly cooled. I thought mine had, but they were still just warm enough that they made my ice cream layer melt a little more than I would have liked. In a pie pan, or spring form, line with wax paper or plastic wrap. I cheated. I just used my silicone pie pan. It worked swimmingly. (And fit better in my freezer.) So put the bottom cake down and spread the ice cream on top. Smooth with the back of a spoon. Place remaining cake on top of ice cream. Frost (I used a really yummy whipped cream cheese frosting!) and freeze (covered) for at least 4 hours. It is just so yummy. I’m not a big chocolate person, but I do love this! Hope you will too… you know, once a year, on your birthday. Or lunch every day for a week. Your pick.
So there you have it, I scream! You Scream! We all scream for simply ice cream cake! (Right?!)