Almond Berry Cake Parfaits for Two

I am beyond excited for this post today! Why, you ask?

1. cake.
2. berries.
3. coconut whipped cream layered in between cake.
4. more cake.
5. Christina's virtual baby shower!

And because Christina is the master of making Dessert for Two, I thought I'd try my hand at it to help her celebrate this new little person she's about to bring into the world. I've known Christina through the blogging world for a few years now and she couldn't be sweeter (her personality + her recipes!). She's always given me so much support on my own blog, and I'm incredibly grateful for that. It's pretty amazing to think about this blogging world and how many talented, kind + generous friends I've gained from it. The only hard part is that everyone lives so far away! 

In thinking about this recipe, I wanted to create a dessert that would work for spring or summer. One that you could make for a special date night with your significant other, your best friend, or your mom. Something refreshing and bright but also decadent.

I started with the cake.

It uses a simple blend of almond flour, oat flour, and sorghum flour, which is becoming my new blend of choice for cake. While I love the dense consistency oat flour and almond flour produce, the sorghum creates a lighter, fluffier cake. I am really digging the texture. Nothing gummy or "gluten-free" about it.

Besides the nutty flavor from the flours, you'll also taste a light almond-vanilla flavor and a hint of coconut if you have a sensitive pallet. 

It's nearly impossible to stop eating this cake. (Proof.) But try really hard so the cake actually makes it to the parfait making stage!

The coconut whipped cream is lightly sweetened and flavored with a little more of that almond-vanilla goodness. 

Toasted almonds provide just the right amount of crunch and the berries lend a juiciness that tie all of the components together.

Now, if only I could share this with Christina!

Time to dig in.

Print Recipe!

adapted from my: Orange Cream Cupcakes with Strawberry Vanilla Frosting

Almond Berry Cake Parfaits for Two

gluten-free // yields 2 large parfaits 

for the almond cake:

• 1 can full-fat coconut milk, refrigerated overnight
• 1/3 cup blanched almond flour
• 1/3 cup gluten-free oat flour
• 1/3 cup pure cane sugar
• 1/4 cup sorghum flour
• 3/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1 large egg
• 1/3 cup unsweetened almond milk (or soy)
• 1 teaspoon pure vanilla extract
• 1/4 + 1/8 teaspoon almond extract
• 2 tablespoons unrefined coconut oil, melted and slightly cooled

for the coconut whipped cream:

• 1/2 - 2/3 cup coconut cream (leftover from what was used in the cake)
• 3 - 4 tablespoons powdered sugar
• 1/4 teaspoon pure vanilla extract
• 1/16 - 1/8 teaspoon almond extract

toppings:

• strawberries/blueberries/raspberries
• sliced, toasted almonds

Preheat your oven to 350° F. Line an 8x4 loaf pan with parchment paper. (Grease the short ends with coconut oil if you don't line in both directions.)

Scoop the solid white cream layer from the coconut milk can and place in a bowl. (It will go about halfway down the can and should amount to 2/3 - 3/4 cup. Avoid scooping the liquid from the can.) Measure 1 1/2 tablespoons and set aside. Place remaining cream in the fridge. (Save coconut liquid separately to use in smoothies, etc.)

In a large bowl stir together the flours, sugar, baking powder, and salt until well combined.

In another bowl whisk the egg. Add 1 1/2 tablespoons coconut cream, milk, vanilla and almond extracts. Whisk until thoroughly combined. Whisk in the coconut oil. Immediately pour the wet into the dry and whisk gently until fully incorporated.

Pour into the pan and smooth out. Bake for 28-34 minutes, until a toothpick comes out clean. Allow cake to cool in the pan for 20 minutes then place on a cooling rack. Let cool for at least 2 hours to fully firm.

While the cake cools, place the remaining coconut cream in a mixing bowl. Beat until fully creamed, about 30 seconds. Beat in the powdered sugar over low, working to high, until smooth. Beat in the extracts, adding more almond if desired. Place in the fridge until ready to use.

Cube your cake. Use any glass you like or even a bowl to layer. Add some of the cream, then berries, then cake, and toasted almonds. Repeat until you reach the top!

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Notes:

• To make your own powdered sugar: Place 1 cup pure cane sugar in a high-powered blender (I've even had success with a NutriBullet!) with 1 tablespoon arrowroot or tapioca starch. Blend until very fine like typical powdered sugar.
• I do not recommend flax-eggs as a replacement for eggs in this recipe.
• Sub flours at your own risk.
• I do not recommend doubling/tripling this recipe to make a larger cake. It may need small adjustments to create the same texture.

Be sure and check out all of the other amazing recipes that were created for Christina's shower! 

Fizzy Grapefruit Margaritas // Well Plated
Earl Grey Cake with Vanilla Bean Buttercream // Country Cleaver
Mini Bourbon and Bacon Tater Tot Casseroles // Climbing Grier Mountain
Maple-Chia Overnight Oatmeal // Feed Me Phoebe
Lemon Cake for Two // Keep It Sweet Desserts
Mini Raspberry Rhubarb Pavlovas // The Baker Chick
Peanut Butter Bourbon Blondies // The Frosted Vegan
Mixed Berry Mascarpone Scones // Bluebonnet Baker
Greek Yogurt Funfetti Cupcakes for Two // The Housewife in Training Files
Bourbon Barbeque Sliders with Bleu Cheese // Saucy Pear
Steak Fajita Tacos for Two // The Sweetphi Blog
Mango Madeleines // Stetted
Citrus Salad with Mint, Honey, and Lime // Rachel Cooks
Parfaits for Two // Order in the Kitchen
Peanut Butter Chocolate Mousse with Coconut Whipped Cream // Joyful Healthy Eats

Wishing Christina + her husband all the best as they expand to a family of three!

Ashley

Irish Soda Bread-ish

Oy. This bread. I lost count of the trials it took before finally landing on a version I wanted to share. I don't really know what to call it, either. It's not traditional Irish soda bread, but it's not really like other types of bread or baked goods. 

It falls in between Irish soda bread, drop biscuits, cornbread, and scones. That's why I finally decided on Irish Soda Bread-ish. Just like I'm Ir-ish. 

I am also this funny in person.

I started out making this bread with almond flour, millet flour, and sorghum flour. The flavor was great but the texture just wasn't doing it for me. It was slightly gritty/grainy and turned slightly paste-like as you chewed. That sounds absolutely horrible. It was more than edible but just not what I wanted.

I then switched the almond flour to almond meal for a little more heartiness and swapped millet flour for out flour. The millet was definitely contributing to the grainy texture but the oat flour helped soften things up. Most gluten-free soda bread recipes call for starch and xanthan gum, which is probably what helps gives it a more traditional soda bread texture. While I have no problem with those ingredients, I try to bake using only whole-grain/nut flours as much as possible. I was determined to do what I could with the almond meal, oat flour, and sorghum flour.

Typically, Irish soda bread recipes also call for kneading the dough. But when I limited the amount of buttermilk to the point where I could knead the dough, it created a way-to-dense and dry loaf. Those were not edible. 

I found that folding the wet and dry together worked the best. You don't want to overwork this dough. The ingredients should be just combined before scooping into the pan.

The dough is quite shaggy and on the sticky side, for sure. It has a lot of airiness to it, so be gentle when you transition it to the pan. If you spread it firmly to the edges the air pockets will fill and you'll have a much denser loaf. When you move it to the pan you barely have to do anything at all. A few light taps to help it spread and you're good to go.

It comes together in under 10 minutes and then takes about 30 minutes to bake. Definitely an easy bread to make and a fabulous breakfast option. It's very low in sugar and has a good bit of protein and fiber from the whole-grain (and almond) flours.

So what's the best topping for this non-traditional Irish soda bread?

Butter + jam. 

Simply the best.

I have eaten my weight in this bread. I mean, really. It was bad. But oh so good.

While this may not be traditional Irish Soda Bread, I think you'll still approve.

Print Recipe!

Irish Soda Bread-ish

gluten-free

• 1 cup gluten-free oat flour
• 1 cup almond meal
• 3/4 cup + 2 tablespoons sorghum flour
• 2 tablespoons coconut sugar (or other granulated sugar)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons cold butter 
• 1 large egg + 1 yolk
• 1 cup low-fat buttermilk

Preheat oven to 450° F. Grease a 9-inch cast iron pan or pie dish.

Place dry ingredients in a large bowl and stir together until combined. Chop butter and cut in to the dry ingredients with a pastry cutter or the back of a fork until evenly distributed and crumbly.

In a medium bowl, whisk together the milk and eggs. (Be sure oven is fully preheated before mixing wet and dry. As soon as the dough is mixed and placed in the pan it needs to go in the oven.) Make a well in the center of the dry ingredients and pour in the wet. Fold the dry and wet ingredients together with a wooden spoon until you no longer see dry flour. Avoid over-stirring.

Hold the bowl over your pan and gently push the dough into the center of the pan. It should be sticky and thick. Gently tap (do not pack down or firmly spread -- work lightly) the center of the dough to help it spread towards the outer edges of the pan. The dough should be about 1 inch from the outer edge. The dough will be very shaggy with an airy feel.

Bake at 450° for 5 minutes, then reduce heat to 350° and bake for 20-25 minutes. Bread shoudl be golden brown on the top and edges and when you tap it should sound sort of hollow and feel set.

Let cool for 10 minutes then slice while warm and top with butter and jam. Let fully cool before storing. Bread loses outer crustiness once stored.

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Notes:

• I highly recommend making this recipe exactly as stated above for the best texture outcome.
• I like using Kerrygold butter here but regular butter will also do!

A large hunk of this bread, warmed, with 2-3 drippy eggs = breakfast perfection.

Ashley