Recipe adapted from Heather Christo

Today is my sister Emma’s 30th birthday. I had hoped to take her out to brunch but she was far too hungover for that. Since I wasn’t able to get her to leave the house I decided to whip her up a little personal sized cake and bring it to her. I hadn’t planned on making a cake so I had to use a recipe that called for ingredients I had on hand. This is what I came up with.

Happy Birthday Auntie Emm!!

cake: 

1 1/2 cups gluten free flour

1/2 cup organic cane sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cinnamon

1/2 tsp nutmeg

1/2 tsp allspice

1/3 cup pumpkin puree

2 tbsp coconut oil, melted

2/3 tsp vanilla

1/2 cup coconut milk

In a medium bowl sift together the dry ingredients. In a small bowl combine the wet ingredients. Add the wet ingredients to the dry ingredients. Mix well. Pour the batter into a parchment lined 4 1/2 inch cake pan ( my pan is about 3 inches high and I filled it 2/3 of the way) Bake at 350 for 60 minutes or until a toothpick comes out clean when inserted all the way thorough the center. Let sit for 5 minutes. Remove cake from cake pan, place on a cooling rack for about 15 minutes. Once cake has cooled compleatly cut into 3 using a serrated knife.

*note: If you wish to keep this cake vegan, switch out the cream cheese and use your fave vegan icing!

icing:

2 tbsp coco natura, room temp

1/4 cup coconut spread, room temp

1/3 cup cream cheese, room temp

1 1/2 cups icing sugar ( use a bit more if you like thicker icing )

In a stand mixer whip together the coconut spread, cream cheese and coco natura. Add the icing sugar and whip until light and fluffy.

To assemble:

place first piece of cake on a small dish, top with a thick layer of icing. now add the second layer of cake and top with a thick layer of icing. Add the third layer of cake and frost the entire cake! sprinkle with a little unsweetened coconut. Enjoy!

*note: you can make mini muffins with the left over batter. in a greased mini muffin tin, bake for about 25 minutes.

Recipe adapted from Beard+Bonnet

• 1 cup of Bob’s Red Mill gluten free all purpose flour
• 2 tbsp psyllium husk powder
• 1/2 tsp salt
• 1/2 cup parmesan, grated
• 1 1/4 cups milk, slightly warmed
• 4 large eggs
• 3 tbsp butter melted + a little more for greasing the muffin pan

Preheat the oven to 400. Using butter or cooking spray of choice grease the muffin pan.

In a large bowl whisk together the eggs, milk and butter. In a separate bowl mix together the flour, salt and psyllium. Now pour the flour mixture in with the egg mixture and stir to combine. Once the batter is nice and smooth add the parmesan.

Divide the batter evenly amongst the greased muffin tin. Bake for 25 minutes at 400 then reduce the heat to 350 and bake for an additional 15 minutes or until the popovers are golden brown.

To serve:

I like to make a batch of these and  eat them throughout the week with some soup and a salad. They taste great as is or you can slice them and toss the slices in the oven at 400 for a few minutes until they are nice and toasty, yum!