gluten-free, dairy-free birthday cake! (and banana ice cream)

28 Jun

this is the second year i made eli a ninja cake for his birthday. ♥ he’s my little ninja ♥ i found this recipe in the early stages of our gluten free adventure here and, i’m thankful i did every time a birthday rolls around. i changed it up a bit this year. now all i have to do is figure out how to make the frosting sugar-free and we’re set.

i didn’t get a picture of it but one of our summer treats has been banana ice cream. i buy bananas at a discounted price because they are over-ripe, bring them home, slice them and put them in the freezer for later. it’s a quick easy snack. i’ve been doing a lot of searching over the summer to find gluten free, dairy free and mostly sugar free recipes that a six year old will eat. not everything i make is edible. heh! but i’ve learned a lot about food and nutrition and created some delicious recipes that maybe someday i’ll find the time to share.

birthday cake

1⁄2 cup brown rice flour
1⁄2 cup tapioca starch
1⁄4 cup coconut flour
1⁄4 tsp salt
1 1⁄2 tsp baking powder
1 tsp guar gum
1⁄2 cup sugar
2 eggs
1⁄2 cup grapeseed oil
1⁄2 cup coconut milk
1⁄2 tbs vanilla

preheat 350°
prepare an 8inch cake pan with parchment paper and oil. (cut a piece of parchment for the bottom, better safe then sorry)
sift together first 6 ingredients in a small bowl, in a medium bowl whisk eggs and sugar for about a minute. add the grapeseed oil, coconut milk, and vanilla. whisk. add the dry ingredients to the wet and mix well.
bake 25-30 minutes or until toothpick comes out clean.
recipe makes 1 8in cake. cake above made with 3 8in cakes. i did not triple the batter because i don’t like splitting the batter between pans, it never comes out even.

banana ice cream

approx. 2 cups frozen banana slices
¼ – ½ tsp guar gum (opt)
blend the bananas in food processor until a smooth ice cream consistency then add guar gum if using and blen some more. eat or put back into freezer for later. that’s it. yum.

i put guar gum in it to keep it from freezing into a hard brick.


7 Responses to “gluten-free, dairy-free birthday cake! (and banana ice cream)”

  1. Amy (Super Healthy Kids) July 7, 2010 at 9:50 am #

    That recipe looks great! definitely share all the recipes your kids will eat.. We are always looking for good ones.

  2. nicole August 26, 2010 at 8:23 am #

    I made the cake yesterday ans I must ask you a question about the oil… I went to buy it and the smell and taste was so so strong I would never use it again!!!
    Do you have a reason using this grapeseed oil ?
    We even find it hard to eat the cake…

    • elislunch August 26, 2010 at 2:01 pm #

      hi nicole, i’m sorry the cake was no good. grapeseed oil should not have a smell, i wonder if it had gone bad. some other oils you could use as a substitute are canola or coconut. if you give this recipe another try let me know how it turns out. this cake was enjoyed by many gluten eating folks at my sons birthday party.

      • nicole August 26, 2010 at 2:41 pm #

        Thanks for answering! I live in France and I must have a very high flavoured version…
        very fruty smell and it turned the batter pale green… and most of all… it was very very expensive!
        I will trye it again and keep you informed… 🙂

  3. nicole August 26, 2010 at 3:11 pm #

    i have been reading the notice… it hasn’t had it’s flavour taken away…
    canola oil is the same… strong flavour… coconut oil is the best but difficult to find!
    They don’t make our life easy!!!

  4. Melissa October 11, 2011 at 12:53 pm #

    Thank you very much for sharing!! I will give this a try & in my version will sub splenda for sugar.

    • elislunch October 28, 2011 at 9:52 pm #

      I hope it turned out well for you.

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