I’m sharing this ahead of time, as this has been quite the project, so stay tuned for the final product and actual pictures from the wedding. I’ve enjoyed every second of it and am amazed at how much help I’ve received from Otto’s Cassava Flour themselves. Their customer service is amazing, and I’ve greatly appreciated all the information and recipes they’ve shared with me in the process. I’m proud to be using such a wonderful product from such an amazing company on such an important day!
Our Paleo Wedding Cake!!!
(Makes 1 8-inch round, or 1 dozen cupcakes)
1 Cup Otto’s Cassava Flour
2/3 Cup Coffee, warm (I brewed 2 heaping TBS of Cafe Bustelo Espresso blend in our french press. The coffee accentuates the taste of the chocolate as well as reacting with the baking soda to create a fluffier consistency, so if you’re opting out of adding the chocolate, I’d also substitute in 2/3 cup of an acidic liquid. Maybe an organic apple cider if you’re going for the fall spice cake.)
1/2 Cup Coconut Sugar
1/3 Cup Coconut Oil
1/3 Cup Sweet Potato, mashed
1/3 Cup Full Fat Coconut Milk
4 TBS Dark Chocolate cocoa powder (leave this out if you prefer white cake, or sub it out for cinnamon nutmeg and cloves to create a fall spice cake!)
1 tsp vanilla
1/2 tsp baking soda
WHAT TO DO:
- Preheat oven to 350 degrees F.
- Line an 8″ round baking dish with parchment paper (I cut a circle and laid it in the bottom of my dish–it worked perfectly!)
- Peel and dice sweet potato, then boil until soft. Mash. Set aside 1/3 cup.
- Combine all dry ingredients in a large mixing bowl, set aside.
- In a blender, combine coconut oil, coffee, sweet potato, coconut milk, and vanilla. Blend until smooth.
- Add the blender mixture to the dry ingredients slowly, mixing well.
- Add eggs, one at a time, combining well.
- Transfer cake batter to baking dish and place dish in the oven.
- Bake for 20-25 minutes or until cake passes the toothpick test. 15-20 min or a passed toothpick test for cupcakes.
- While cake bakes, continue on to the frosting option if you’d like….
The following is optional as it makes the entire cake non-paleo, however it is still gluten-free and dairy-free…
- 4 TBS Sweetened Condensed Coconut Milk (use what’s left in the can of coconut milk from the cake, should be around 1 & 1/3 cup, add 2 TBS honey, 1/2 tsp vanilla to a pot to bring to a boil. Once boiling, simmer for 15-20 minutes. Remove from heat and you’re ready to collect your 4 TBS for the ‘frosting.’
- 1 Cup Organic, cornstarch-free confectioner’s sugar
- 4 TBS Kerrygold unsalted butter
WHAT TO DO:
- While the cake is baking, combine butter and sweetened condensed milk in a medium mixing bowl (or in your electric mixer), then add the confectioner’s sugar little by little. Mix well. Once completely combined, put frosting in fridge until cake is finished baking.
- Once cake is finished, pour HALF of the frosting straight on the cake without allowing the cake to cool first. You shouldn’t need to spread the frosting, but rather tilt the pan to smooth it around to fully cover the cake. Now, let the cake cool.
- Spoon out more frosting to your liking and top each serving of cake. Enjoy!!!
**I’m pretty sure I’ll be using the ‘frosting’ I shared above ^^ as a glaze then topping it with another type of frosting that will hold up better sitting out for a few hours. Stay tuned for that update.**
Originally, I was wanting to have a Red Velvet Cake, however keeping our cake ‘real food’ was proving to be difficult. I tried using beet powder, but every time I used it, no matter how much I used, the cake would go into the oven stop sign red and come out brown with a hint of red. And EVERY time, I could taste the beet taste. Nobody wants to taste beets when eating cake. So, I nixed the idea and went straight for the dark chocolate decadent cake, and we couldn’t be happier! 🙂
I’m looking forward to sharing all the details with you from our special day! T-minus 27 days until November 7, 2015!