By Aimee Sabri. Emergency room nurse. Health & wellness expert. Creator of The Clean Slate Method.
Valentine’s Day is coming up and I wanted to create something yummy and PINK for you guys to enjoy! This is such a delicious treat and it is dairy free, gluten free AND artificial dye free. Quick question first, do you guys even celebrate Valentine’s Day? I go in and out of being interested in it every few years. My husband and I worked in the service industry for a long time, and holidays like Valentine’s Day used to just mean a big night at work to us. So I guess we were a bit jaded. As time has gone by, however, I find myself getting more and more into the idea of having reasons to celebrate! ESPECIALLY in the winter. It is still so dark and grey here in the PNW that I am loving any reason to have a special occasion. And I also think it’s nice to take time out of the usual routine to say “I love you and I think you’re pretty special” to our sweethearts.
OMG I am getting sappier and sappier as time goes by!
This is a simple vanilla cake with vanilla coconut cream frosting. I played around with some natural red things to decide on the coloring and ended up using BEET juice for the color. It came out so pretty! And I promise it does not taste like beets. I tried pomegranate juice as well but it the frosting did not retain its color the next day.
When you scoop out your coconut cream, it should look like this. Don’t buy the grocery store generic coconut milk, it won’t be thick enough. I used Thai Kitchen full fat canned coconut milk. Do NOT shake the can before opening, you want the thick coconut cream to be at the top, and the liquid separated at the bottom. When I opened the can, there was already a huge amount of coconut cream on top for me to scoop out. If there isn’t (sometimes in the summer), then put the can in the fridge overnight.
Valentine’s Day Icebox Cake
9 servings
Ingredients:
3 eggs
1/2 cup monk fruit sugar, granules
2 tsp vanilla
1/4 cup unsweetened applesauce
1/4 tsp salt
3/4 tsp baking soda
1 cup almond flour
1 cup gluten free flour
Frosting:
1/2-3/4 cup unsweetened, full fat coconut milk from the can (coconut cream only)
1 tsp vanilla
2 tbsp powdered monk fruit sugar
2 tbsp beet juice (the juice that’s in the can with the beets)
Preheat oven to 350 F
In a large mixer, beat eggs on high for 2 minutes, then add sugar, vanilla and applesauce and stir
Stir in flours, being careful not to over mix
Place in greased 9 x 9 baking pan and bake for 20 min or until skewer comes out clean after poking cake in the middle.
While cake is baking, make the frosting. Scoop coconut cream into mixer and blend with vanilla, powdered monk fruit sugar and beet juice. You can add a bit more sugar if you like your frosting sweeter. (If you’re unable to find powdered monk fruit sugar in the store, you can make your own by placing regular monk fruit sugar in a high speed blender.)
Frosting will look runny now. Place in the fridge for 20-30 min to harden while your cake cools.
Place cake out to cool and then frost, baby!
Store in the fridge. Cake tastes best when served cold!
Have a happy Valentine’s Day, you little cuties!
Nutritional Info (per serving):
Calories: 195
Fat: 12g
Carbs: 18g
Fiber: 2g
Protein: 6g
FYI: I do not include monk fruit sugar in my calculations because the carbs are a sugar alcohol which we do not absorb. It’s just how I roll.
All posts are intended strictly for educational purposes. It is not intended to make any representations or warranties about the outcome of any product/service.
コメント