Happy Accident Cake
Gluten-free and Grain-free
3/4 cup Milk (organic grassfed non-homogenized whole, was on sale)
1 Tbsp Apple Cider Vinegar
1 tsp plain Gelatin
3/4 cup Almond Flour (blanched)
3/4 cup Sugar (organic evaporated cane sugar)
1 tsp Baking Soda
1/2 tsp Salt
1/8 tsp Ginger
6 Eggs (happy eggs)
2 Tblsp Orange Juice (freshly squeezed)
2 tsp Vanilla
1/4 tsp Almond Extract
1/4 cup Sliced Almonds for top
1/4 cup Butter, browned, for glaze
Preheat oven to 350 degrees F.
In a bowl or cup, combine the Milk and Vinegar. Sprinkle on the Gelatin and whisk in.
Butter a round cake pan and line the bottom with parchment.
In a large mixing bowl, sift together the dry ingredients: Coconut Flour, Almond Flour, Sugar, Baking Soda, Salt, and Ginger.
In a seperate bowl, whisk the Eggs.
Add the Orange Juice, Vanilla, Almond Extract, and Milk to the Eggs and whisk.
Pour the liquid ingredients into the large bowl with the dry ingredients and mix well.
Pour the batter into the cake pan and smooth.
Sprinkle on the sliced almonds and very lightly press in.
Bake at 350 degrees F for 30 min, then reduce to 325 until done - a toothpick inserted in the center will come out dry.
Remove from oven and cool on a rack for 5 minutes.
Poke all over with a toothpick and pour the browned butter evenly over the top. Cool 5 more minutes.
Remove from the pan and allow to finish cooling on rack.
If it weren't for baking a cake in honor of J2's anticipated arrival, I wouldn't have made a mistake while trying to bake a butter cake recipe I'm trying to develop (browned the butter but forgot to add it to the batter, yup) nor found the amazingly simple and absolutely brilliant idea of adding gelatin to these hard-to-bind recipes, and thus never created this cake. Since it only ended up with a fourth of the butter I'd planned to use (butter cake does call for lots of butter), I was sure it would turn out too dry to eat (coconut flour is very dessicating). But it came out high, moist, and light, and it held together very well when sliced. My accidental cake is a keeper.
This cake can easily be made SCD with two substitutions:
Omit both the milk and the apple cider vinegar; replace with SCD yogurt, maybe 2/3 cup.
Omit the sugar; replace with honey, maybe 1/2 cup, whisked in with the liquid ingredients.
If you are an SCDer, make it legally with SCD yogurt and honey.
I made this cake with milk and sugar instead of yogurt and honey because a) I haven't been able to get starter to make my yogurt, and b) honey has become too expensive for me to use it in a cake that's going to get gobbled up by a group of mostly normies and some gluten-free-ers, and 3) I've been healed and on a modified diet for years; a slice of this isn't going to damage me.