I've gotten away from baking cakes lately (unless I'm baking with my grandsons) but I make exceptions for birthdays.
Back in the day, everyone had a favorite: My son wanted a Bûche de Noël, my daughter pined for strawberry shortcake (in February), and my (first) husband waxed nostalgic for his mother's banana cake (which apparently was a vanilla cake with sliced bananas between the layers). My (present) husband also has fond memories of his mother's banana bread, so I've combined the two in the recipe below and called it Paleo Mother-in-Law Banana Birthday Cake. And my siblings and I love anything lemon, so of course I had to include a lemon cake, too. But the kids are grown up, my grandsons' other grandmother bakes their birthday cakes (she is a whiz at sports-themed decorations), and it's just Henry and me here to celebrate. That's why I love the idea of baking a cake in a glass measuring cup in the microwave... About ninety seconds baking time, exactly two delicious servings (except for the Strawberry Short Cake, which makes 1 serving) and no leftovers to tempt us.
Henry grills a pretty good burger, and our grandsons think his macaroni and cheese (made with Velveeta) is pretty fantastic, but a birthday cake, even a microwave one, is beyond him. Hence, I found myself last week baking my own and decided to go all out with four cakes!
And then my sister called to wish me a happy birthday and reminded me about the pink elephant cake I requested from Carol Ann Bakery in White Plains, NY, where we grew up.
"I can still taste the pink buttercream!," she exclaimed.
OMG, how did she remember that cake? It was 59 years ago, which would have made me 10 and her 6. As soon as she said it, I was transported back and I too could taste the buttercream. I had seen the cake, which was two or three layers with pink marshmallow buttercream elephants climbing up a (real) champagne bottle, in the bakery window and begged for one just like it for my birthday. I got it, minus the champagne bottle, of course...pretty sure it was Coca Cola, instead!
You will not find a recipe for Paleo Pink Elephant Cake here, however. Some things are best served by memory.
Back in the day, everyone had a favorite: My son wanted a Bûche de Noël, my daughter pined for strawberry shortcake (in February), and my (first) husband waxed nostalgic for his mother's banana cake (which apparently was a vanilla cake with sliced bananas between the layers). My (present) husband also has fond memories of his mother's banana bread, so I've combined the two in the recipe below and called it Paleo Mother-in-Law Banana Birthday Cake. And my siblings and I love anything lemon, so of course I had to include a lemon cake, too. But the kids are grown up, my grandsons' other grandmother bakes their birthday cakes (she is a whiz at sports-themed decorations), and it's just Henry and me here to celebrate. That's why I love the idea of baking a cake in a glass measuring cup in the microwave... About ninety seconds baking time, exactly two delicious servings (except for the Strawberry Short Cake, which makes 1 serving) and no leftovers to tempt us.
Henry grills a pretty good burger, and our grandsons think his macaroni and cheese (made with Velveeta) is pretty fantastic, but a birthday cake, even a microwave one, is beyond him. Hence, I found myself last week baking my own and decided to go all out with four cakes!
And then my sister called to wish me a happy birthday and reminded me about the pink elephant cake I requested from Carol Ann Bakery in White Plains, NY, where we grew up.
"I can still taste the pink buttercream!," she exclaimed.
OMG, how did she remember that cake? It was 59 years ago, which would have made me 10 and her 6. As soon as she said it, I was transported back and I too could taste the buttercream. I had seen the cake, which was two or three layers with pink marshmallow buttercream elephants climbing up a (real) champagne bottle, in the bakery window and begged for one just like it for my birthday. I got it, minus the champagne bottle, of course...pretty sure it was Coca Cola, instead!
You will not find a recipe for Paleo Pink Elephant Cake here, however. Some things are best served by memory.
Strawberry Shortcake
The photo on the left, below, is my daughter on her second birthday, 37 years ago. From the time she could talk, she requested that cake for every birthday. The photo on the right is her son, my younger grandson, picking strawberries here in Maine last year. You can bet that those berries (the ones that were left after he and his brother filled their bellies in the field) went into some delicious Paleo shortcakes.
Ingredients
For biscuit
1 large egg white
3 TBS almond or cashew flour
2 tsp coconut flour
1/2 tsp baking powder
Pinch sea salt
1 tsp coconut sugar
1 1/4 tsp ghee, refrigerated until cold
1 tsp ghee for greasing measuring cup
For strawberries
1/2 cup sliced fresh strawberries
1 tsp coconut sugar
For whipped topping
Cream from top of one can organic coconut milk (refrigerate for a few hours so cream will be solid)
Maple syrup to taste
(Note: Since this cake is only one serving, you may not want to use all the whipped coconut cream...that's a lot of calories! Save the rest for another day)
1 whole strawberry for garnish
For biscuit
1 large egg white
3 TBS almond or cashew flour
2 tsp coconut flour
1/2 tsp baking powder
Pinch sea salt
1 tsp coconut sugar
1 1/4 tsp ghee, refrigerated until cold
1 tsp ghee for greasing measuring cup
For strawberries
1/2 cup sliced fresh strawberries
1 tsp coconut sugar
For whipped topping
Cream from top of one can organic coconut milk (refrigerate for a few hours so cream will be solid)
Maple syrup to taste
(Note: Since this cake is only one serving, you may not want to use all the whipped coconut cream...that's a lot of calories! Save the rest for another day)
1 whole strawberry for garnish
1. Mix sliced strawberries with 1 tsp coconut sugar ( or more, depending on the sweetness of your strawberries) and set aside
2.Melt the 1 tsp ghee in a two cup glass measuring cup in the microwave. Carefully rotate the cup until the melted ghee coats the bottom and sides. Pour out and discard excess.
3.Whisk egg whites until frothy; set aside
4. In a bowl, whisk almond (or cashew) and coconut flours, baking powder, salt and 1 tsp coconut sugar
5. With your fingers, mix in the cold ghee until mixture is crumbly. Put in refrigerator for 10 minutes, then remove and fold in egg white.
6. Scoop batter into the greased measuring cup and microwave for 60 seconds. Remove from microwave and check for doneness. It may need a little more time, but microwave in 20 second increments. If it cooks too long, biscuit will harden.
7. Cool in cup for 1-2 minutes, then place small plate over cup and turn over. Biscuit will drop onto plate. Do not assemble cake until,biscuit is fully cooled.
8. Remove can of coconut milk from refrigerator and scoop cream from the top into a bowl. Using hand mixer, mix until fluffy. Stir in maple syrup to taste.
9. To assemble short cake, place biscuit on a plate, top with sliced strawberries and the strawberry syrup that has accumulated in the bowl, then top with whipped coconut cream and garnish with whole strawberry.
2.Melt the 1 tsp ghee in a two cup glass measuring cup in the microwave. Carefully rotate the cup until the melted ghee coats the bottom and sides. Pour out and discard excess.
3.Whisk egg whites until frothy; set aside
4. In a bowl, whisk almond (or cashew) and coconut flours, baking powder, salt and 1 tsp coconut sugar
5. With your fingers, mix in the cold ghee until mixture is crumbly. Put in refrigerator for 10 minutes, then remove and fold in egg white.
6. Scoop batter into the greased measuring cup and microwave for 60 seconds. Remove from microwave and check for doneness. It may need a little more time, but microwave in 20 second increments. If it cooks too long, biscuit will harden.
7. Cool in cup for 1-2 minutes, then place small plate over cup and turn over. Biscuit will drop onto plate. Do not assemble cake until,biscuit is fully cooled.
8. Remove can of coconut milk from refrigerator and scoop cream from the top into a bowl. Using hand mixer, mix until fluffy. Stir in maple syrup to taste.
9. To assemble short cake, place biscuit on a plate, top with sliced strawberries and the strawberry syrup that has accumulated in the bowl, then top with whipped coconut cream and garnish with whole strawberry.
Paleo Mother-in-Law Banana Birthday Cake
2 servings
Ingredients
For cake
4 Tbs almond or cashew flour
3 tsp coconut flour
1 TBS flax seed meal (ground flax seeds)
1/2 tsp baking powder
Pinch sea salt
1/2 banana, mashed with a fork
1 Tbs raw honey
1 tsp vanilla extract
1 egg
2 TBS coconut oil melted in microwave
1/2 tsp grated lemon rind
1 tsp coconut oil for greasing measuring cup
For whipped topping
1 recipe whipped coconut cream topping (see Strawberry Shortcake recipe, above)
For banana filling and topping
1/2 banana, sliced
For cake
4 Tbs almond or cashew flour
3 tsp coconut flour
1 TBS flax seed meal (ground flax seeds)
1/2 tsp baking powder
Pinch sea salt
1/2 banana, mashed with a fork
1 Tbs raw honey
1 tsp vanilla extract
1 egg
2 TBS coconut oil melted in microwave
1/2 tsp grated lemon rind
1 tsp coconut oil for greasing measuring cup
For whipped topping
1 recipe whipped coconut cream topping (see Strawberry Shortcake recipe, above)
For banana filling and topping
1/2 banana, sliced
1. Melt the one tsp coconut oil in 2-cup glass measuring cup in microwave. Carefully rotate the cup until the oil coats the bottom and sides. Pour out and discard the excess.
2. Whisk all dry ingredients in a bowl.
3. Add mashed banana, honey, vanilla, egg, 2 TBS melted coconut oil, and grated lemon rind to the dry ingredients pand mix until well-combined.
4. Pour batter into greased measuring cup and microwave for 90 seconds. Check cake and if still wet, microwave in 20 second increments until done. Do not overcook.
5. Let cool in cup for 1-2 minutes, then put small plate over cup and turn over. Cake will slide onto plate. Let cool completely.
6. Slice cake in half, horizontally, to create two layers.
7. Smooth half the whipped topping on the top of the bottom layer, cover that with sliced bananas and place top layer on top of the bananas
8. Smooth the rest of the whipped topping on the top layer, then garnish with the rest of the sliced bananas.
2. Whisk all dry ingredients in a bowl.
3. Add mashed banana, honey, vanilla, egg, 2 TBS melted coconut oil, and grated lemon rind to the dry ingredients pand mix until well-combined.
4. Pour batter into greased measuring cup and microwave for 90 seconds. Check cake and if still wet, microwave in 20 second increments until done. Do not overcook.
5. Let cool in cup for 1-2 minutes, then put small plate over cup and turn over. Cake will slide onto plate. Let cool completely.
6. Slice cake in half, horizontally, to create two layers.
7. Smooth half the whipped topping on the top of the bottom layer, cover that with sliced bananas and place top layer on top of the bananas
8. Smooth the rest of the whipped topping on the top layer, then garnish with the rest of the sliced bananas.
Lemon Cream Cake
2 servings
Ingredients
For cake
4 TBS almond or cashew flour
4 tsp coconut flour
1/2 tsp baking powder
Pinch sea salt
Juice and grated zest from 1/2 large lemon
2 eggs
3 TBS raw honey
1/2 tsp vanilla extract
2 tsp coconut oil to grease measuring cup
For whipped topping
1 recipe whipped coconut cream topping (see Strawberry Shortcake recipe, above), combined with 1 tsp fresh lemon juice
1 thin slice fresh lemon, for garnish
For cake
4 TBS almond or cashew flour
4 tsp coconut flour
1/2 tsp baking powder
Pinch sea salt
Juice and grated zest from 1/2 large lemon
2 eggs
3 TBS raw honey
1/2 tsp vanilla extract
2 tsp coconut oil to grease measuring cup
For whipped topping
1 recipe whipped coconut cream topping (see Strawberry Shortcake recipe, above), combined with 1 tsp fresh lemon juice
1 thin slice fresh lemon, for garnish
1. Melt the 2 tsp coconut oil in a 2-cup glass measuring cup in a microwave
2. In a bowl, whisk together the almond (or cashew) flour, the coconut flour, the baking powder and sea salt
3. Add lemon juice and zest, eggs, honey and vanilla extract and mix well until all ingredients are combined
4. Pour batter into greased measuring cup and cook in microwave for 90 seconds. Check cake and if still wet, cook in 20 second increments until cake is done. Be careful not to overcook.
5. Let cool in cup for 1-2 minutes, then put small plate over cup and turn over. Cake will slide onto plate.
6. When cake is completely cool, slice in half horizontally to create 2 layers.
7. Smooth half the whipped topping over bottom layer, and place top layer on bottom layer.
8. Top with the rest of the whipped topping and garnish with lemon slice.
2. In a bowl, whisk together the almond (or cashew) flour, the coconut flour, the baking powder and sea salt
3. Add lemon juice and zest, eggs, honey and vanilla extract and mix well until all ingredients are combined
4. Pour batter into greased measuring cup and cook in microwave for 90 seconds. Check cake and if still wet, cook in 20 second increments until cake is done. Be careful not to overcook.
5. Let cool in cup for 1-2 minutes, then put small plate over cup and turn over. Cake will slide onto plate.
6. When cake is completely cool, slice in half horizontally to create 2 layers.
7. Smooth half the whipped topping over bottom layer, and place top layer on bottom layer.
8. Top with the rest of the whipped topping and garnish with lemon slice.
Bûche de Noël
2 servings
Spoiler alert: This cake is pretty labor intensive for a tiny little cake, but I wanted to see if it could be done in a microwave. It can, and it is delicious, but I think that when I make it again, it will be a full-sized cake, baked in the oven (which only takes 15 minutes). So, for the holidays next winter, I will include a recipe for a full-sized Bûche de Noël for your enjoyment ( just be sure to invite a lot of people over because you do not want leftovers of this creamy, chocolaty delight calling to you from the fridge, trust me).
Ingredients
For cake
1/2 cup maple sugar or coconut sugar
1 tsp tapioca flour or arrowroot flour
2 eggs, separated
1/2 TBS cacao or organic cocoa powder, plus more for dusting
1 1/2 tsp coconut oil for greasing glass loaf pan
Parchment paper to line bottom of pan
Clean dish towel for rolling cake
For vanilla filling
1/2 cup cream from top of can of organic coconut milk (put can in refrigerator for a few hours to harden cream)
1/4 cup coconut sugar
1/4 tsp vanilla extract
For chocolate frosting (from Elana's Pantry, www.elanaspantry.com)
1/4 cup Paleo-friendly chocolate chips or chunks (I use Foods Alive Chocolate Medallions, which are sweetened with coconut sugar)
2 TBS coconut oil
1/2 tsp vanilla extract
Sprig of fresh mint for garnish
1. Melt coconut oil in glass loaf pan (8 1/2 by 2 1/2 by 4 1/2); swirl oil around so sides and bottom of pan are greased, cut parchment paper to size and put in bottom of pan
2. Whisk together the maple or coconut sugar with tapioca or arrowroot to make powdered sugar, or shake these ingredients in a covered jar until combined.
3. With hand mixer at high speed, mix egg whites until soft peaks form. Gradually add 1/4 cup powdered maple or coconut sugar and beat until stiff peaks form.
4. In a separate bowl, with mixer at high speed, beat yolks until they are thick. At low speed, beat in 1/4 cup maple or coconut sugar and 1 1/2 TBS cacao or cocoa powder. Fold yolk mixture into whites and spread batter over parchment paper in loaf pan.
5. Microwave for 60 seconds, then check. If still very wet on top, microwave in 20 second increments. Take cake out when still slightly damp on top. It will firm up when it cools.
6. Sprinkle dish towel with additional cacao or cocoa powder. Invert the cake onto the part of the towel covered with the cacao powder, then peel off parchment paper.
7. From the narrow end, roll the cake in the towel. Place on a rack to cool.
8. For vanilla filling, beat 1/2 cup hardened coconut cream, 1/4 cup coconut sugar and 1/4 tsp vanilla extract in a small bowl with mixer at medium speed until mixture is fluffy
9. For chocolate frosting, melt chocolate chunks with 2 TBS coconut oil and 1/2 tsp vanilla extract in microwave in 20 second increments. Stir between increments.Be careful not to burn the chocolate.
10. To assemble Bûche, unroll cake and remove towel. Spread top with vanilla filling and roll up again, from narrow end. Place cake seam-side down on small plate and spread with chocolate frosting. Garnish with mint sprig and serve.
2. Whisk together the maple or coconut sugar with tapioca or arrowroot to make powdered sugar, or shake these ingredients in a covered jar until combined.
3. With hand mixer at high speed, mix egg whites until soft peaks form. Gradually add 1/4 cup powdered maple or coconut sugar and beat until stiff peaks form.
4. In a separate bowl, with mixer at high speed, beat yolks until they are thick. At low speed, beat in 1/4 cup maple or coconut sugar and 1 1/2 TBS cacao or cocoa powder. Fold yolk mixture into whites and spread batter over parchment paper in loaf pan.
5. Microwave for 60 seconds, then check. If still very wet on top, microwave in 20 second increments. Take cake out when still slightly damp on top. It will firm up when it cools.
6. Sprinkle dish towel with additional cacao or cocoa powder. Invert the cake onto the part of the towel covered with the cacao powder, then peel off parchment paper.
7. From the narrow end, roll the cake in the towel. Place on a rack to cool.
8. For vanilla filling, beat 1/2 cup hardened coconut cream, 1/4 cup coconut sugar and 1/4 tsp vanilla extract in a small bowl with mixer at medium speed until mixture is fluffy
9. For chocolate frosting, melt chocolate chunks with 2 TBS coconut oil and 1/2 tsp vanilla extract in microwave in 20 second increments. Stir between increments.Be careful not to burn the chocolate.
10. To assemble Bûche, unroll cake and remove towel. Spread top with vanilla filling and roll up again, from narrow end. Place cake seam-side down on small plate and spread with chocolate frosting. Garnish with mint sprig and serve.