Gluten-free, Dairy-free, Grain-free, Refined Sugar-free, Starch-free, Soya-free deliciousness!
Hi and happy Tuesday!
I woke up feeling a lot better today after a rough day yesterday and even managed a short run down the lanes. The birds singing put a spring in my step and I’m excited to share my birthday cake recipe with you.
Last week was my birthday. Instead of attending the Free From Food Award ceremony in London, I chose to stay home on the sofa with Mr M. He bought cava to celebrate— I tried to avoid it but failed, as you can imagine.
Following the SCD diet hasn’t been easy. There have been days when I’ve wanted to give up: no eating out, no fizz, limited socialising, and definitely no chocolate. But I’m sticking with it because I want to finally fix my tummy problems, and I’m optimistic that next year (or soon after) I’ll be able to enjoy those treats again.
Age-wise I’m still young at heart—approaching those mid-life years, but with plenty of life left in me.
One thing I wasn’t giving up on my birthday was cake. I spent the day planning and baking, then made myself a special birthday tea: a Greek burger in a hazelnut bun with tzatziki, butternut squash chips, and salad. I was so excited I only took a quick phone photo, but it was delicious.
The raspberry ‘cream’…
This cake is for anyone following strict diets: gluten-free, grain-free, dairy-free, soya-free, starch-free, and refined sugar-free. I’ll include it in my recipe book, but it was too good not to share here first.
I made the cake deliberately small so I wouldn’t eat it for days. If you want a larger cake, double the mixture and bake for about 10 minutes longer for a taller, more impressive result.
Guilt-free Raspberry & Almond Birthday Cake
Pin Recipe
Ingredients
- For the cakes:
- 3 medium free-range eggs, separated
- 2 tbsp acacia or other mild honey
- 1 tbsp vanilla extract (homemade with vanilla pods or alcohol-free)
- 1/2 tsp bicarbonate of soda
- 1/4 tsp apple cider vinegar (raw if possible)
- 2 tbsp light olive oil or another mild vegetable oil
- 4 tbsp almond milk or other dairy-free milk
- 150 g ground almonds
- For the raspberry cream:
- 200 g ground almonds
- Boiling water to cover the almonds
- 1 tbsp vanilla extract or a sugar-free vanilla
- 2 tsp acacia or mild honey
- 200 g raspberries (fresh or frozen, plus extra for decorating)
- 50 ml water
- 1 tsp mild honey (extra for the raspberry sauce if needed)
Instructions
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Preheat the oven to 170°C (150°C fan / gas mark 3). Grease two sandwich tins about 15cm (6in) in diameter.
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Separate the eggs into two bowls: whites in one, yolks in the other.
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Whisk the egg whites with an electric whisk until they form stiff peaks. This can be done by hand but it’s much easier with a mixer.
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To the yolks add 2 tbsp honey and whisk until pale and thick. Add the vanilla, bicarbonate of soda, apple cider vinegar, oil, almond milk and 150g ground almonds. Whisk until combined.
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Fold the beaten egg whites into the almond mixture a few spoonfuls at a time until incorporated. It’s fine if a little white remains visible.
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Divide the batter between the prepared tins and smooth the tops. Bake in the center of the oven for about 15 minutes, or until a skewer inserted in the center comes out clean.
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Allow the cakes to cool in their tins for 5 minutes, then turn them out onto a wire rack to cool completely.
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While the cakes bake, prepare the almond cream. Pour enough boiling water over the 200g ground almonds to just cover them. Stir to a porridge-like consistency and leave for about an hour to soften.
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After an hour, add 1 tbsp vanilla extract and 2 tsp honey, then blend the mixture until smooth and creamy.
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Meanwhile, make the raspberry sauce: place the raspberries and 50ml water in a small saucepan and bring to the boil. Reduce the heat and simmer, uncovered, for about 20 minutes until the fruit breaks down and the sauce thickens.
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If you prefer a seedless cream, sieve the raspberry sauce to remove pips. Stir the sauce into the almond cream and taste—add up to 1 tsp (or more) of honey if you want it sweeter. Chill in the fridge to firm up.
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When the cakes and raspberry almond cream are cold, spread the cream between the layers and over the top. Decorate with extra raspberries and serve.