If you’ve read my last post “Kitchen Impossible: Cake Challenge” then you know that I do not shy away from culinary challenges, especially when baking is involved. You also know that I love my friends something fierce and I insist on them having fabulous and delicious Birthday cakes. Well, another, even BIGGER challenge presented itself to me…
You see, my dear friend and colleague has been bravely dealing with some intense food allergies and intolerances. In the final stages of her epic 3 month cleanse, she asked her friends to join her for a birthday pot-luck full of non-allergenic, cleanse-friendly foods. I knew what would make the birthday girl happy: a cake that she could eat and enjoy, without worry. My challenge was this: to make a delicious and gorgeous
gluten-free, dairy-free, egg-free, soy-free, corn-free, and completely sugar-fee birthday cake.
I tackled this challenge with love and compassion for my friend and all she’s gone through. This one’s for her. And for all the others out there who still think its impossible to enjoy a cake on their birthday, read on….

Strawberry Coconut Cake with Cashew Cream Frosting Cake 2 bananas, peeled and halved 1 pint strawberries, hulled and halved 4 medjool dates, pitted 3/4 cup coconut milk 1/2 cup water 3/4 cup tea seed oil 1/2 tsp apple cider vinegar 1 Tbs vanilla extract 2 cups coconut flour 2 cups sorghum flour 1 Tbs baking soda 3/4 tsp saltFrosting 1 1/2 cups cashews, soaked in water to cover for 30 minutes, drained 4 medjool dates, pitted 1/2 cup coconut oil 1/2 cup water, more if needed 1 Tbs vanilla extract pinch of sea salt 2 cups strawberries, hulled and thinly sliced, for garnish Cake Frosting Assembly 1. After the cake has cooled completely, put one layer on a cake stand or dish with parchment pieces tucked under the edges of the cake. These pieces guard the platter from drips and will be removed later. 2. Place a large dollop of frosting on the layer and spread evenly to edges. If desired, you can layer thinly sliced strawberries, too. Place the next layer on top. Dollop a large amount of frosting on top and spread evenly with an offset spatula, taking care not to lift the spatula. Repeat with the sides of the cake. Place thinly sliced strawberries along the sides and cover the top. 3. For best results, refrigerate the cake for several hours or overnight. Yield: 2 9″ rounds and frosting to cover |
Kasey Caletti
Culinary Curriculum Coordinator Bauman College |