Welcome to another edition of “kitchen scraps”, where the leftover little recipes in my kitchen find a home. Here you will find a simple recipe I enjoyed but didn’t make the cut for a full-bodied blog post. I hope you enjoy the little wins I get to share with you here – and let me know if you give any “kitchen scraps” a try by tagging your Instagram photos #fwkitchenscraps.
A few week’s back I shared the little birthday cake I made my sweet momma when she came to visit. You all wrote me with such love for that little cake I knew I had to bring the recipe to you here. Cute, mini, pink cakes – does it get any sweeter? I was over the moon when I came up with a gluten free version of my go-to naturally sweetened cake. Gluten free baking is a toughy, but I’m feeling encouraged after these little guys turned out so scrumptious. They are moist with a wonderful crumb, and now having discovered the miracle of coconut butter in making a naturally sweetened glaze – my cake game has been changed forever. I hope you enjoy these too, and be sure to pop over to my vanilla bean ice cream recipe to pair with a slice of this end-of-winter-goodness as well. Happy (almost) spring folks! -xx
THINGS I’M LOVING
I have been obsessed with my Stasher Bags lately. Having used glass containers and jars exclusively for years, the last flaw in my plastic-less kitchen was the occasional baggie needed for holding half an avocado or a few snacks for the road. I love the larger stasher for snacks and small leftovers, and the mini stasher for the avocado halves (it keeps them fresh till the next day too!). Bye bye plastic baggies.
I never thought I’d say this, but I’ve become a milk + tea person first thing in the morning. I prepare a mugful to enjoy with my oats upon waking (more on my morning and evening routines in next week’s blog post!) and usually don’t go for coffee until around 10 or 11 AM. I’ve been favoring this moringa by Miracle Tree, having never acquired the taste buds for matcha. I’ve also been loving the golden milk blend by Gaia Herbs in the evening, and just got my hands on some Prana Chai that I cannot wait to try out. Overall, staying pretty well hydrated over here **wink wink**.
A few new accounts I’ve been introduced to recently and really enjoying/finding inspiring are Be Well by Kelly, Serena Wolf (what an adorable human), and Erin Ireland. All such strong and inspiring ladies – which I can’t get enough of these days.
After mentioning my discovery of sodium laurel sulfate in many non-toxic brands in my stories this past week, you all reached out with so much appreciation and genuine interest I thought I’d bring my favorite SLS-free brands here in a concrete place for you to explore if you’d like: Lil Green Wagon‘s cleaning spray and laundry detergent, Dr. Bronner‘s 4-in-1 peppermint soap for hand wash and body wash (their shave gel is nice too), Ecover Zero‘s dishwasher detergent pods, Better Life’s dish soap, Griffin Remedy‘s body lotion, and R+CO hair products.
GRAPEFRUIT CAKES & GLAZE
Makes 6 mini cakes using this pan, makes 4 happy servings.
for the cakes
3/4 cup sorghum flour
1/2 cup brown rice flour
1/3 cup arrowroot powder
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1/2 cup pure maple syrup
1/3 cup coconut oil, melted
1/4 cup fresh squeeze grapefruit juice
1 teaspoon pure vanilla extract
for the glaze
1/4 cup raw coconut butter
1/4 cup fresh squeezed grapefruit juice
2 tablespoons pure maple syrup
a few drops of vanilla extract
Preheat the oven to 350F.
Make the cake: Combine the sorghum, brown rice, and arrowroot flours in a bowl with the baking powder and salt. Mix well with a whisk, breaking up any clumps. Add the coconut oil to a small sauce pot (if solid) and heat over low heat while stirring until just melted. Set aside to cool for 10 minutes before adding the maple syrup, grapefruit juice, and vanilla to the pot. Add the coconut oil mixture to the flour mixture and whisk to combine, but be careful not to over mix.
Divide the cake batter between six of the mini cake molds (see note) and bake in the oven until a toothpick inserted in the center comes out clean, about 25 to 26 minutes. Remove the cakes from the pan and place on a wire rack to cool.
Make the glaze: While the cakes are baking, combine the ingredients for the glaze in a small pot and whisk over low heat on the stove until smooth and creamy (this allows the coconut butter to melt). Transfer to a heat safe bowl and set aside on the counter for an hour or two to cool, or place in the refrigerator to speed up the process. If left for too long in the fridge the glaze will turn into a frosting, which isn’t terrible either!
Glaze the cakes once cooled, and either serve on their own, or stack for two three-tiered mini cakes that are super cute and fun to slice and serve with a simple homemade vanilla bean ice cream. Store leftovers in an airtight container in the refrigerator, and enjoy within three days for best texture.
NOTES: I developed this recipe to be specifically gluten free and to use the flours I chose. I highly recommend using these flours without substitutions for this bake, and hope to create other flavors and combinations in the future – but note that I have not tested this cake any other way as of yet.
As for the pan size, I know I use a unique mini cake pan here (which I love and would recommend to anyone interested) but this cake should turn out lovely still if baked in a larger 8×8 square pan or 9×9 circular. Please note I haven’t tested these sizes yet, so eyeball the batter and your cake pans and use your best judgement when testing for done-ness during the baking time too! I have faith in you ;).