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!

---

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

Orange Cream Cupcakes with Strawberry Vanilla Frosting

These orange cream cupcakes are making my brain explode. Or my mouth? Nope, it’s both.

Orange Cream Cupcakes with Strawberry Vanilla Frosting | edibleperspective.com

I’ve pretty much made it my life goal to make gluten-free baked goods taste as un-gluten-free and “normal” as possible. The best compliment I could ever receive is for someone to say, “I would never have guessed these were gluten-free!”

When it comes to cake this goal is really tricky. Gluten-free cake can so easily turn gummy, dry, crumbly, and/or chewy. The worst is when the cake has an aftertaste (I’ve found this happens when chickpea flour is used.).

Muffins are a little easier and cookies haven’t been too hard, but cake, I’m scared. But probably not as scared as when I madebrownies. Those were a major challenge.

Orange Cream Cupcakes with Strawberry Vanilla Frosting | edibleperspective.com

I’ve made a few cakes in the past that I’ve thoroughly enjoyed (and you all have seemed to as well!) but they were all quite dense (in the best way possible).

So for these cupcakes I set out to make them lighter, fluffier, and with a more traditional cake texture.

I started with my usual combination of oat flour and almond flour but needed to incorporate another flour to lighten them up. At first I tried white rice flour but it made the cupcakes sort of paste-like in your mouth as you chewed. So those were an immediate NO. I then tried a flour I rarely use, sorghum flour.

The first trial was a little too airy, but I knew sorghum flour was the answer. After a few more trials changing the flour ratios (and using only baking powder instead of powder + soda) I got it figured out. This was exactly what I was looking for. Fluffy and moist with just the right denseness and crumb.

Orange Cream Cupcakes with Strawberry Vanilla Frosting | edibleperspective.com

And then there’s the frosting.

I decided to go a little more traditional with this frosting, using a stick of butter and a block of cream cheese. It’s basically impossible to not have a good outcome when those two ingredients are involved.

For flavor (okay, and some Valentine’s Day flair) and color I used ground, freeze-dried strawberries! Such an easy and natural way to dye frosting. The added sweetness and mild strawberry flavor was an added bonus.

Orange Cream Cupcakes with Strawberry Vanilla Frosting | edibleperspective.com

And let’s not forget the vanilla beans. Ever. Seriously, don’t ever leave them out of frosting.

Orange Cream Cupcakes with Strawberry Vanilla Frosting | edibleperspective.com

The cupcakes have a bit of creaminess to them from the full-fat Greek yogurt and whole milk, hence the whole “orange cream cupcake” thing.

Orange Cream Cupcakes with Strawberry Vanilla Frosting | edibleperspective.com

I’m just a whee bit excited for you guys to try out this recipe.

I think you’re going to dig it.

Orange Cream Cupcakes with Strawberry Vanilla Frosting | edibleperspective.com

Orange Cream Cupcakes with Strawberry Vanilla Frosting | edibleperspective.com

Orange Cream Cupcakes with Strawberry Vanilla Frosting | edibleperspective.com

Orange Cream Cupcakes with Strawberry Vanilla Frosting | edibleperspective.com

Orange Cream Cupcakes with Strawberry Vanilla Frosting | edibleperspective.com

Print Recipe!

Orange Cream Cupcakes with Strawberry Vanilla Frosting

gluten-free // yields 14-16 standard cupcakes

cupcakes:

• 1 cup pure cane sugar
• 3/4 cup oat flour (gluten-free if needed)
• 3/4 cup blanched almond flour
• 3/4 cup sorghum flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 2/3 cup fresh squeezed orange juice
• 1/3 cup whole milk
• 1/3 cup full fat plain Greek yogurt
• 2 tablespoons orange zest
• 1 tablespoons pure vanilla extract
• 1 1/2 teaspoons orange extract (optional)
• 1/3 cup melted (and lightly cooled) unrefined coconut oil (or other baking oil)

frosting:*Allow cream cheese + butter to come to room temp before making.

• 8oz cream cheese
• 1/2 cup (8 tablespoons) unsalted butter
• 1+ cups powdered sugar
• 2 cups freeze dried strawberries
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon vanilla beans (scraped from 1-2 pods)

Preheat your oven to 350° F. Line muffin tin(s) with liners.

In a large bowl stir together the sugar, three flours, baking powder, and salt.

In another bowl whisk the eggs. Then whisk in the orange juice, milk, yogurt, zest, vanilla, and orange extract (if using) until fully combined. Whisk in the melted coconut oil, then pour the wet ingredients into the dry. Whisk/stir until fully combined and you no longer see dry flour.

Pour batter equally into muffin liners leaving 1/4-inch space from the top. Bake for 20-25 minutes until a toothpick comes out clean.

Cool for 10 minutes then place on a cooling rack until fully cooled (at least 1 hour). Texture firms as they cool.

While cooling, place freeze-dried strawberries in your food processor. Process until ground into powder (there will be some small strawberry crumbs left). Sift through a fine-mesh strainer, reserving the crumbs to use as sprinkles. Set both aside.

With a hand or stand mixer, beat the cream cheese and butter together on high until smooth. Add in the powdered sugar and turn on low (to avoid a sugar dust cloud) working to high until fluffy and smooth. Add in 3/4 cup of the strawberry powder, the vanilla extract, and vanilla beans. Beat until fully combined and smooth. Taste and add more sugar if desired or more strawberry powder for a darker color.

Frost fully cooled cupcakes and sprinkle with the strawberry crumbs. Serve.

Notes:

• For the best possible texture, do not sub any flours.
• To pipe the frosting scoop into a quart-sized bag. Squeeze air out and seal. Cut 1/4-inch from one bottom corner and pipe onto each cupcake. I like to start in the middle and work to the outside in a swirl pattern, then work back to the middle to finish.
• Frosting can be made a day ahead and stored in the fridge in a sealed container.
• Cupcakes should be refrigerated to maintain freshness and taken out 1 hour before serving.
• My best guess to make these dairy free (haven’t yet tried): Sub 2/3 cup full-fat coconut milk instead of whole milk and yogurt. Make sure your can of coconut milk has been whisked well before measuring. Sub cashew cream frosting (orange maple – chocolate) instead of cream cheese frosting.
• Do not use “dried” strawberries. They must be “freeze-dried.” Freeze-dried raspberries would also work.

Orange Cream Cupcakes with Strawberry Vanilla Frosting | edibleperspective.com

Here’s to a great start to the week!

Ashley