This cake is a wonderful alternative to refined-sugar and gluten-filled cakes that do not support the biochemistry of your body.
Feel free to experiment with the amount of natural sweetener you add - everyone's taste buds are different. And don't be afraid to add natural color to your icing!
(use organic ingredients where possible)
FOR THE LOAVES
- 2 cups frozen spinach, thawed
- 1 cup chopped pear, skin on
- 125ml extra virgin coconut oil
- 2 tbsp maple syrup
- 8 tbsp chickpea brine
- 2 tsp vanilla extract
- 1 tbsp baking powder
- 1 tsp bicarbonate soda
- 2 cups all-purpose gluten free flour blend
- 1 tbsp stevia powder
- Sea salt
FOR THE FROSTING
- 1 cup cauliflower, pureed
- ¼ cup extra virgin coconut oil
- ¼ tsp sea salt
- 1 tbsp sugar-free orange juice
- 6 tbsp coconut butter
- 2 tbsp maple syrup
- To make the loaves, preheat oven 360°F (180°C). Add pear and spinach together in a food processor.
- Blend for 2 minutes, until ingredients are combined.
- Add coconut oil and re-process until mixture becomes smooth.
- Add all other muffin ingredients and process until the mixture becomes smooth.
- Pour into muffin or loaf molds.
- Place in the oven for 25-30 minutes - or until a skewer/cake tester inserted into the middle comes out clean.
- Remove and leave to cool for 5 minutes before turning out onto wire rack.
- Leave to cool and harden completely before icing and serving.
- To make the frosting, combine all frosting ingredients and process until mixture resembles icing.
- With a butter knife, spread evenly onto muffins, cakes and also try it sandwiched between cookies.
- Sprinkle with crushed nuts, seeds, or edible flowers for presentation and enjoy!
- For safe and natural colored icing alternatives: pink icing = ½ tsp of beetroot powder; blue icing = 1-2 tsp blue butterfly pea flower powder or blue spirulina; purple icing = beetroot + butterfly pea flower or spirulina powder; green icing = ½ - 1 tsp matcha powder (though you may need to add a little more sweetener to this, as matcha has a strong and distinct flavor.
- If the frosting mixture becomes too runny, cover and place in the fridge for up to 5 mins, or more, to thicken. If it thickens too much, place back into a food processor and blend again until smooth.