I first made a version of this recipe for my younger son’s birthday a year ago. I had tried to make this cake a couple of times before and had not been 100% successful, but I decided to wing it. This was a daring move as I could have had 15 three-year-olds revolt against me. I made everything for the party (with help from my step-mother) – a quinoa salad, fresh pesto and brown rice pasta, hummus and vegetables, fruit kebabs up the wazoo, marinated chicken sticks, and a giant green salad for 40 people, plus the cake -all before 11am!
The cake was a huge success. Everyone at the party asked me for the recipe for this high-fiber, low-sugar cake. The funny thing is that, in the chaos of getting everything prepared, I couldn’t remember exactly how I had made it. I have spent the last 10 months trying to re-create that cake. Other versions have come close. Some have been a little dry, some have been a little too green, but this one is perfect! Hooray! Finally. And just in time for his next birthday party…
Don’t be intimidated by the number of ingredients. I like to blend my flours. I think it gives the cake or the cupcakes more depth and texture. This particular combination is a real home run. But, if you choose to just go with one flour, the cake will still work.
You can use any type of high quality vegetable or nut oil. I chose avocado oil, but any will do the job.
This recipe makes 2 nine inch rounds or @40 mini cupcakes
Frost with Coconut Milk Whipped Cream
- Almond Meal Flour - 1 Cup
- Garbanzo bean flour - 1 Cup
- Millet Flour - 1 Cup
- Xantham gum - 3/4 teaspoon
- Tapioca Flour - 1 tablespoon
- Baking powder - 2 teaspoons
- Baking soda - 2 teaspoons
- raw cacao powder - 3/4 cup
Raw Cacao is rich in cell-protecting anti-oxidants, as well as containing a wide variety of vitamins and minerals. This wonderful bean not only makes everything taste good, it makes us feel good too.
- himalaya salt - 1 teaspoon
- vanilla extract - 2 teaspoons
- avocado - 1 medium mashed
Avocados are an excellent source of plant based protein and fat. Even though they are green, they pack a whopping dose of Carotenoids which enhance the functioning of the immune system. Because Carotenoids needs fat to be properly absorbed, the avocado is an ideal vehicle for these valuable nutrients.
- spinach - 3 cups chopped
Spinach is a dark green leafy powerhouse. It contains a wide variety of vitamins and minerals as well as anti-oxidant vitamins like vitamin A, and Vitamin E. These compounds help act as protective scavengers against oxygen-derived free radicals. The nutrients in spinach play a role in protecting against aging and disease.
- avocado oil - 1 tablespoon
- water - 2 cups
- white vinegar - 2 tablespoons
- maple syrup - 1 1/2 cups
Preheat oven to 350 degrees
Sift together all of the dry ingredients in a bowl
Steam the spinach. It should take @ 2 minutes.
Put all of the wet ingredients, including the avocado and the spinach, in a blender or a food processor. Blend until pureed.
Put the mixed wet ingredients in a large mixing bowl. Slowly add the sifted dry ingredients to the wet ingredients while mixing with a hand held mixer.
When all the ingredients have been fully incorporated with no lumps or bumps, pour the batter into the cake pans or mini muffin pans.
Bake @40 minutes for cake, or @20 minutes for mini cupcakes. Insert a toothpick to check to see if they are cooked through. If the toothpick comes out clean then they are done.
Allow to cool completely.
Frost with Coconut Whipped Cream and some strawberries and enjoy.
Eat up, it's good for you.