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Mother’s Day Love Cake

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Being a mother is the greatest blessing of my life and has brought me LOVE beyond what I knew existed.  As mothers, we are continually encouraged to become our highest self, filled with compassion, creativity, playfulness, selflessness, generosity and dependability.  We teach as we learn from these little masterful souls, and in the end, gain much more than we gave…a FAMILY.  My oil-free, vegan and gluten-free Mother’s Day Love Cake is for all mothers out there who continually strive to provide their children with the best of themselves.  Much peace and love my beautiful mommy friends and Happy Mother’s Day!

Mothers Day Love Cake

 

My Mother’s Day Love Cake was created to provide a special treat for all mother’s who struggle to feed their children with allergy restrictions.  This cake has no dairy, no oil, and absolutely no gluten.

“Not all of us can do great things, but we can do small things with great love.” -Mother Teresa

Mother's Day Love Cake

Remember mommies…one day this is what you’ll say to your kids:

You have the brains in your head.
You have the feet in your shoes.
You can steer yourself any
direction you choose.
You’re on your own, and you know
what you know.
And YOU are the ‘kid’ who’ll decide
where to go.

-Dr. SUESS

Mother's Day Love CakeMother's Day Love Cake

Mother's Day Love Cake
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Ingredients
  1. Note: This will make 2 round cakes. If you don't want a layered cake, use only half of this recipe.
  2. 4 cups almond meal
  3. 2 cups oat flour (I buzz gluten-free oats in my coffee grinder)
  4. 1 cup tapioca flour
  5. 3 teaspoons baking soda
  6. 3 teaspoons baking powder
  7. 2 teaspoons psyllium husk
  8. 2 tablespoons ground golden flax seeds
  9. 1 teaspoon fine sea salt
  10. 2/3 cup puréed pineapple (cut and place in Vitamix - give a whirl - measure after puréed)
  11. 1 1/2 cups carrots, finely grated
  12. 1/3 cup unsweetened organic applesauce
  13. 1 tablespoon vanilla
  14. 1/2 cup coconut milk + 2 teaspoon apple cider vinegar
  15. 1 cup maple syrup
  16. 1/2 cup pecans, finely chopped
Frosting & Filling
  1. Meat of 2 young Thai coconuts
  2. 1/2 cup coconut water (from Thai coconuts)
  3. 2 cups soaked cashews - soaked at least 2 hours or overnight
  4. 1/4 cup maple syrup - if not sweet enough for you, add 1-2 tablespoons organic powdered sugar.
  5. Optional: 1/2 cup pineapple, finely chopped (not puréed) used on top of the filling before placing the second cake on top.
  6. Optional: 1/2 cup pistachios, finely chopped (I used these to decorate the side of the cake)
Cakes
  1. Preheat oven 350 degrees F.
Prepare frosting
  1. Clean the meat of 2 young Thai coconuts.
  2. Using a Vitamix, place coconut meat , soaked and drained cashews, vanilla, maple syrup and about 1/4 cup of the coconut water. Begin to blend, tamping as you go along. Remember to shut of your Vitamix and scrape down the sides frequently. Add more coconut water if needed. (My coconuts had very thick meat, therefore, I needed more coconut water to blend.) Continue to blend until you have a creamy consistency. Taste and adjust sweetness if needed.
  3. Scoop out of your blender and into a bowl. Cover and refrigerate for an hour while your cakes are baking and cooling.
  4. Lightly coat 2 round cake pans with coconut oil and rice flour to prevent sticking.
  5. In a small bowl, combine coconut milk and apple cider vinegar. Set aside.
Using a large mixing bowl, combine all dry ingredients
  1. almond meal, oat flour, tapioca flour, baking soda, baking powder, psyllium husk, golden flax meal, chopped pecans, and sea salt.
  2. Whisk until well combined.
  3. In a small bowl, combine puréed pineapple, grated carrots, applesauce, vanilla, coconut milk / apple cider vinegar mixture, and maple syrup. Give a stir until combined.
  4. Pour wet ingredients into dry ingredients and stir until combined.
  5. Divide equally among two baking pans.
  6. Bake 25-35 minutes or until toothpick comes out clean.
  7. Let cool completely.
  8. Turn cooled cakes upside down onto a rack.
  9. Place one cake onto a cake pan and enough frosting on top to cover.
  10. Sprinkle 1/2 cup finely chopped pineapple on top of the frosting.
  11. Place the second layer on top of the first with filling.
  12. Use the rest of your frosting to frost your layered cake.
  13. Decorate as desired!
  14. ENJOY!
Notes
  1. vegan, gluten-free, dairy-free, soy-free, oil-free
  2. All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.
https://goofyfootfoods.com/