Starch Free Red, White, & Blue Cake!

Fresh ripe raspberries and blueberries are in season all over the NW right now! I took full advantage of these delicious berries with this cake. Starch Free, Dairy Free, and No Processed Sugars.

It may seem like a lot of steps, but it’s really quite easy.

Angel Food Cake Base:

1.5 cups “wet” coconut flour (left over from making homemade coconut milk using dried coconut) OR you can use 1 cup dry Coconut Secrets raw coconut flour
1/3 cup coconut oil – melted
1/4 cup honey
pinch sea salt
***if using DRY coconut flour add 1/2 cup to of coconut milk or nut milk or water, as needed
Mix ingredients together in a big bowl and form in to a cake layer. This cake should be a little bit moist and spongey. If using dry coconut flour be sure to add liquid as needed.

Blueberry Layer

2 cups blueberries
1/2 cup medjool dates (pitted)
Set one 1/2 cup of blueberries aside. Puree 3/4 cup blueberries with 1/2 cup medjool dates. Mix blueberry/date puree with another 3/4 cup of whole blueberries. Put onto cake as second layer. Set cake into freezer to “set” while you make the frosting. Use remaining 1/2 cup of blueberries and stick them around the outside of the blueberry layer as a garnish.

Lemon Coconut Frosting

1/3 creamed coconut (comes in a jar also called coconut butter)
1/3 cup coconut oil
zest from 1 small lemon
juice from 1 small lemon
3 to 4 tbsp honey
Mix coconut cream & coconut oil together in a food processor. Add in lemon zest & juice. Add in honey. (Do not overprocess or oil will separate!) Spread out on top of blueberry layer.

Raspberry Garnish
Top with 3/4 cup of fresh raspberries.

Cool cake, Betty!!!! One thing about your desserts is that you don't feel the need to overeat them. Just a few bites really satisfies!

This looks yummy as usual.

I have put blueberries and raspberries on my shopping list for tomorrow.
Also a very helpful comment about the topping I made a raw carrot cake the other day and had to ditch the topping it was coconut butter mixed with coconut milk and then cooled in the fridge. The butter separated out no matter what I did. I even tried regularly whisking it as it cooled and it still didn't work (I rinsed the lump of coconut butter off, its in the fridge I am hoping its still useable)

Ally

Hey Ally,

As long as I don't overmix, my oil doesn't separate, but one time I did overmix and it totally was a mess. I just find that once its chilled in the fridge, it hardens quite a bit, but still is tasty.

BUT, another SUPER YUMMY frosting you can make very easily, is to buy a can of the Thai Kitchen Brand Coconut Milk:

http://www.thaikitchen.com/products/coconut-milk/coconut-milk.aspx -

and the top 2/3 of the can is almost always a big thick hunk of light and soft coconut cream. There is a tad bit of guar gum added to this brand, and I believe that is what causes this amazing layer of cream. Anyway, scrap out the top layer of cream (leave the milk at the bottom for something else) just stir in a little honey, and you will have the most amazing dairy free cool whip ever! I love it this way much better, but don't always have a can of coconut milk on hand!

OR you can follow these easy instructions with any brand of coconut milk by puttin it in the fridge overnight: http://www.thekitchn.com/how-to-make-whipped-cream-from-152490

xoxo,
Andrea

Andrea,

Coconut cream is on my list too unfortunately I dont think I can get that brand here. I whip it and use it as a cream substitute.

I also have some coconuts which were on special offer and was going to have another go at making my own coconut cream. My juicer (Champion) didn't like it last time (steaming! Yet all I was doing was following instructions)so I haven't attempted it again yet. The results were lovely though but it was extremely rich!

Allyx

pretty enough for company as well!

looks yummy!

i love berry season! lately i mix blueberries, raspberries, and blackberries, and for a short time strawberries too. and bring them to work. and munch on them throughout the day. nature's candy.