*Clutches fist to chest and belts out Bryan Adam lyrics*. That's how good this cake is!
Well, I've been out of the blogisphere for about a month and a lot has changed in that time. I completed a Whole30 (which was amazing), quit my day job (hallelujah), and moved 24 hours away (Thank you, Royal Canadian Air Force!). I'm not going to lie, I knew I needed to bring it when I made my way back to blogging. This cake does just that. It's moist and spongy and amazing. It's also filled with strawberry coconut whipped cream and topped with a chocolate ganache icing. OMG! Ok can't wait any longer!!
1/2 cup coconut flour
1/2 cup tapioca flour
1/2 cup palm sugar
1/2 cup cocoa powder
1/2 teaspoon baking powder (don't start! I make my own with a 2:1 ratio of cream of tartar:baking soda)
1/2 teaspoon baking soda
1/8 teaspoon sea salt
1/2 cup espresso or strong coffee
1/2 cup coconut milk
1/2 cup honey
1/2 cup coconut oil, melted
1. Preheat oven to 350 degrees.
2. Sift all dry ingredients into a large bowl.
3. Whisk together all wet ingredients in a separate bowl and then combine with dry ingredients.
4. Pour batter into greased and parchment-line 8" round cake pans.
5. Bake for 30 minutes.
6. Allow to cool completely before filling/icing.
2 cups Enjoy Life Mini Chocolate Chips
1 cup coconut cream
1. Combine both in a microwave safe glass bowl.
2. In 30 second intervals, slowly heat the coconut cream and chocolate chips together until completely melted.
3. Place in fridge until completely cooled. It will be quite solid!
4. Remove from fridge and beat with hand mixer/stand mixer until fluffy and soft. You may need to add a tablespoon or two or coconut milk.
5. Frost away!
Strawberry Whipped Cream Ingredients:
1 can coconut milk (full fat)
6 strawberries, chopped
Honey, to taste
1. Place can of coconut milk upside down in refrigerator over night.
2. Turn right side up and open can. Drain off coconut water and scoop remaining coconut cream into bowl.
3. Whipped coconut cream until light and fluffy.
4. Sweeten with honey and beat in strawberries to combine. Use as a filling or topping.
To can fresh peaches!! Now that the craziness of our move and vacation is over with, I've brought my focus back onto sourcing real food in our new location! To be honest, my focus has been entrapped by the thought of canning peaches!
I'm lucky enough to already have a Winnipeg-based friend, fellow teacher, and military wife. It was at her house that we canned 19 jars of these beautiful, jewel-toned BC peaches!!!
Both of us were focused on canning with no added sugar so we chose to use fruit juice instead. We chose to use the Lakewood Organic 100% Pineapple juice that is not from concentrate. Feel free to check it out here. The flavour pairs beautifully with the peaches and left these babies being, technically, Whole30 compliant, as long as it's not a "sex with your pants on" kinda thing for you!
Well let's get into it!
Approximately 20lbs fresh Peaches
4-1L jars of Lakewood Organic Pineapple Juice
20-500mL glass canning jars complete with snap lids and rings(I like Bernardin or Golden Harvest)
1. Place jars and rings in dishwasher and run wash on "sanitize" with a heated drying option. Keep hot until ready to use.
2. Peel and slice peaches.
3. Pour all the juice into a large pot (we used a second water bath canning pot) and bring to a simmer.
4. Add peaches into juice (called a hot pack), and warm gently.
5. In a smaller pot, fill with water and bring to boil. Reduce to simmer and add in snap lids. And keep hot.
6. Remove hot jars from the dishwasher and carefully fill jars with peaches. Add juice to fill jar, leaving 1/2" headspace.
7. Wipe the rim of jars, and then place snap lids on top. Secure with rings (only tighten "fingertip tight".
8. Place jars into water canning pot and fi pot with water so that the jars are covered by an inch of water. Bring to a boil.
9. Once boiling, starting your timing!
Check out this chart for size of jar, altitude, and type of pack.
We processed ours for twenty minutes!
10. Once timer is done, remove from canner and place in safe place to cool.
11. Enjoy! Oh and try not to hoard them!
If you've yet to try date paste, you are missing out on a delicious, and Whole30 approved sweetener! Date paste has a natural caramel flavour, is high in fibre, and it's crazy easy to make!
Now some people are going to be like, "What the heck do you use this brown mess for?" Valid question with a simple answer. Use it anywhere you wood use honey/maple syrup/sugar. My favorite use is to sweeten coconut whipped cream with fresh summer berries or to add it to my Whole30 ketchup recipe (post to come!).
So, let's get this started (because it's such a loooong recipe! lol)
Dried pitted dates
Whew... That's was grueling. Seriously though, this is super easy folks!
1. Pack a glass container (I use a 1L mason jar) with as many dates as you want. Hint: Half of the 1L mason jar ends up providing you with enough date paste to fill a 500mL mason jar perfectly.
2. Pour enough boiling water over the dates so that they are just covered with water. Allow to cool and place in refrigerator overnight.
3. Place in Vitamix/blender, turn it on, and forget about it for 5ish minutes. The paste should be smooth, fluffy, and delish!
You're Welcome :)