Monday, June 25, 2012

strawberry almond breakfast cake

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gluten free baking is becoming more familiar to me - fun actually.
once thought of as scary, not gonna go there territory, has now become a fun kitchen adventure full of new flavor, textures and methods.
my recent loves are almond meal, coconut flour and polenta.
just like vegan cooking & baking, gluten free vegan cooking & baking is amazing and 
not as hard as one would think.

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as some of you know from my last post, i had my dad over for breakfast on fathers day. still with ample strawberries on hand just begging to be used some sort of breakfast cake was called for.
armed with homemade maple sugar, bright red berries, freshly ground almond meal and polenta, i was ready to tackle making the best breakfast cake my dad has ever eaten.
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halved and quartered strawberries are tossed with maple sugar
my newest obsession has been 6" mini cake pans - they are awesome, allowing you to keep one cake for your self and give the other away.
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then layered in the bottom of 2- greased 6" mini cake pans
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a polenta almond batter is whipped up and poured over the berries


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when baked, the berries become a jam like irresistible topping
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sprinkled with powdered sugar brings this breakfast cake from "oh, that's nice" to "oh my word".


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funny story. this cake wasn't even broken into during breakfast with my dad. I went a little overboard with everything else, no one had room for a slice of breakfast cake.
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not to worry, cake doesn't go to waste at our house. later that same day i was heading over to my Pepe's house for a father's day BBQ - this cake came along with me.


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it received a 10 - a score a bit higher than he gave my tourtiere!
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the almond meal, polenta, olive oil and strawberries give this cake a just sweet enough taste.
for a dessert option, serve with freshly whipped coconut cream or your favorite vegan ice cream.


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a sprinkling of almonds on top also is a fantastic option
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strawberry almond breakfast cake
makes (2) 6" cakes or (1) 8" cake

you will need:
pre heat oven to 350*

2 cups strawberries, hulled and quartered or halved
1/4 cup maple sugar
 (substitute coconut sugar or granulated sugar)
1 cup almond meal
1 cup polenta
2 tbsp cornstarch
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup agave
2 tsp pure vanilla extract
1/2 cup soygurt
1/4 cup good olive oil
juice of 1/2 lemon
vegan butter for greasing the pans
powdered sugar or additional sliced almonds for garnish

assembly:
in a medium bowl combine strawberries & maple sugar, mix to coat well and set aside
in a large mixing bowl stir together almond meal through salt
add agave, soygurt, olive oil & lemon to the dry mix and stir until moist
grease (2) 6" pans or (1) 8" pan, bottom and sides with vegan butter
divide strawberries between the 2 pans - pour half the batter in one pan and the remaining half of batter in the other pan. place the (2) 6" pans on a baking sheet. bake in the pre heated oven for 30-35 minutes until a cake tester, when tested in the center comes out with a few moist crumbs.

remove from oven and cool for 20 minutes on a wire rack. invert pans on a serving platter and flip - like you would an upside cake. if some of the strawberries stick to the pan simply take a spatula or spoon, remove from pan and reapply to the cake.
sprinkle with powdered sugar just before serving or top with slice almonds.

additional serving suggestions: your favorite vegan ice cream or coconut whipped cream

enjoy!

Yum

50 comments:

  1. wow, what a beautiful and delicious looking cake! and that's awesome that you enjoy gluten-free baking now! now i can make all of your recipes, like this amazing cake!! woohoo!

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    1. I am loving gluten free baking, it is so much fun and I love a little challenge in the kitchen!

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  2. New cooking methods are always scary at first. You really got the method; your cakes and other GF baked goods are always so beautiful. This strawberry cake looks SO delicious!!

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    1. Thank you Lysa! It has been a fun learning experience :)

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  3. Right now I'm just drinking coffee and now I'm jonesing for this beauty. I love almond flavor. Thanx for posting a future breakfast of champions!!

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    1. Gigi you are one amazing Chica....I had to reread the part about 1972, then look at your picture and shake my head, reread again and make sure I wasn't seeing things really?

      I LOVE your hair coloring and getting to know a bit more about you :)

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    2. Yes, yes, that is all natural that hair, the highlights and everything ;) Aww thank you.That is so sweet of you!!!

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  4. GF/Vegan baking is fun isn't it??? I love the challenge :) And from the looks of it, so do you...and goodness girl, are you doing amazing! I'm serious...if I had fresh berries on hand I would SO make this for breakfast right now. Kicking myself for now...

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    1. It has been so much fun, what I really need to learn about is xantham gum, and all those crazy x ingredients you GF genius bakers always use ;0

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  5. Breakfast cake?! Genius, Heather! Absolutely genius! I am beside myself right now, itching to make this. I just went grocery shopping this weekend, but I think I need to make an emergency run to get some of these ingredients! :-)

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    1. Haha thanks Kristy! It is one of the simplest gf cakes I have made to date - any fresh berry would work too!

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  6. Gorgeous cake! I haven't gotten to the 'gluten-free baking is easy' stage yet... but you seem to have it down pat! You need to come give me lessons, stat! ;)

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    1. If only you lived closer Willow we could totally trade off "willows food styling and cupcake frosting" for this GF cake :)!

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  7. How are your recipes so beautiful! Seriously, stunning cake! I'm not sure I would have been able to resist this cake at your brunch, despite all the other offerings. Knowing you, I would have left bursting at the seems from wanting to try everything!

    Happy Monday :)

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    1. Awww thanks Gabby, it was definitely a nice surprise for my pepe' - I tell most people they should definitely wear there stretchy pants when coming to our house anytime it involves food :)

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  8. Your cakes always look so amazing! I'm always in awe that they are gluten free!

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    1. Thank you Gerlinde - coming from such a talented cook means alot to me!

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  9. This looks gorgeous! And I love that it's vegan AND gf, I am so making this for brunch this weekend :)

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    1. Let me know how it turns out - I am so glad that you like the sound of the recipe!

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  10. you have definitely been baking up a storm! i love all those strawberries and almond meal is one of my fave flour to use too! i know right. i used to think the same about gf baking. those are some gorgeous pacmans:)

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  11. oh Heather, you've done it again! "Oh my word" is absolutely right! This is GORGEOUS! I can't believe no one had room for it at your brunch! I would have made room for it! haha I'm glad it got the recognition it deserved later in the day:) The color is just so rich and fabulous! This and your watermelon plate are really making me wish i could eat fruit right now! Have a great Tues!

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    1. Thank you Caralyn! It was totally enjoyed later in the day, My Pepe was so happy to celebrate with his family with tons of good food :)

      Hopefully soon you will be back on track and able to incorporate some fruits back in :)

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  12. hi! thank you so much for sharing this recipe, it looks great! the problem is.. I'm allergic to almonds! what could I substitute them with? I'm only allergic to almonds and not all nuts.... thank you so much!

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    1. Hi Dora!

      You could easily substitute the almonds with GF all purpose baking mix or oat flour - or if you are not worried about gluten free spelt flour or any other baking flour you normally use. - You could also try substituting another almond like nut, Pine Nuts or Walnuts may work. Let me know if you end up trying this out with a substitution and how it turns out!

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  13. This looks simply beautiful my friend! I could devour the entire cake for breakfast :D
    Love the flavour combo!

    Cheers
    CCU

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    1. Thank you Uru! It was pretty much devoured later in the day :)

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  14. Beautiful! It sounds like the perfect thing to bring to a brunch.

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    1. There is a such a nice contrast of flavors and a subtle sweetness to the Jam like topping - perfect for brunch!

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  15. Oh man. I do love myself decadent breakfasts. It has to be special every morning.

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    1. I love hearty brakfast too! It is our tradition to cook up a "hungry mans breakfast" every sunday!

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  16. This looks great! What a perfect breakfast!

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  17. I love cakes that you can eat for breakfast or dessert! I haven't had much success trying to bake with coconut flour yet, so I'm impressed that you've been able to tackle gluten-free baking so well! Sounds like the almond meal and polenta would create a nice texture in this cake (by the way, when you say polenta, is that the same as using cornmeal?)

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    1. The texture was amazing and yes cornmeal/polenta :)

      GF baking and cooking has been fun and so rewarding!

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  18. This looks sooooooo delicious!!!! Such a unique, beautiful cake. You've done awesome learning how to use gluten free products to make amazing treats.

    I really, really need to get into gluten free baking. It's seeming more and more like I'll need to follow a gluten free diet to get rid of horrible tummy aches. So, I really should learn how to bake gluten free products! I've tried many gluten free items and they were all tasty. Not sure what I'm nervous about. Maybe just nervous to learn something new and suck at it. LOL :)

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    1. You would be amazing at Gluten Free Baking I just know it - give it a try and you may be surprised how not scary it is! xo

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  19. Amazing! Cake for breakfast is my favourite thing.

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    1. Nothing beats cake for breakfast - well maybe cake & champagne for breakfast!

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  20. This looks divine!!! I love everything in this . . . I'm tempted to turn it into a "dinner" cake for tonight :)

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    1. Thanks Lelsie - mmmm cake for dinner, sign me up!

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  21. Hi! This cake looks so delicious! I have tried it twice now, but unfortunately I have been unsuccessful both times. The first time, the cake did not solidify at all in the oven and just came out as a mush, but I realized that I had left out the cornstarch by accident and I thought that was the problem. But I just tried it again and made sure the cornstarch was in there, and got the same effect! Is there a reason for this or am I just terrible at gluten free baking?

    Thanks!

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    1. I am so sorry to hear that you are having difficulties - are you using maple sugar (not syrup) and almong meal versus almond flour? I have made this several times and have been sucessful each time - are you baking at a higher altitude also?

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    2. We do not have maple sugar so I have just been using regular raw sugar, and I am fairly certain I have been using almond meal vs. flour (but I am not 100% on that, I will have to check!) I am not baking in a higher altitude, I am closer to sea level. The polenta is uncooked before baking it, right? I don't precook it before adding it to the batter?

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    3. Yes the Polenta should be dry (ground cornmeal) definitely not prepared polenta in the tube that you would find the Fridge section of the store. After reading your comment I went back for a third time and made the cake to ensure that all the steps are there and the only thing I could think of that you were perhaps using prepared polenta in the tube versus the dried polenta/yellow cornmeal. So sorry I am not sure why the recipe isn't working for you.

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    4. No I have definitely been using dried polenta, nothing from a tube! That is too sweet of you to go back and make the cake again, thank you so much! I am going to check my almond meal when I get home to make sure it isn't mixed with anything else that I didn't know about, and also that my oven is working properly! The only other thing that I realized might cause a problem is that I have been using dairy yogurt instead of soygurt. I have never used the latter so I don't know how similar it is to the former, do you think that might be causing a problem?

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    5. Oh goodness I have no idea - I really want this cake to work for you! I don't think the yogurt should matter - but the only other thing is I want to make sure is that you are cooking the cake for 30-35 minutes - and you are smart to check the actual temp of your oven - maybe increase the cooking time or temp of the oven, mine was perfectly done after 30 minutes, a little over done at 35 minutes @ 350* - let me know if you ever get this recipe to work for you :)

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    6. I will double check all of those things! Thank you so much for your help and advice!

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