I love thick cook books with dreamy covers. This book definitely fits my profile. After flipping through the first couple of pages, I knew I had to bake. That night. Because Mr.Lebovitz uses quality ingredients and whole foods, it isn’t hard to adapt his recipes to your “needs.”
Here is what you will need (or what I needed) to make it gluten free and grain free! Believe me, it is totally worth the long list of ingredients. I promise. Heck, I’ll even promise twice it’s so darn good.
CAKE (or cupcakes. Use foil liners for cupcakes)
1 and 1/2 C Almond Flour
1 C Coconut Flour
1 and 1/2 t cinnamon
1 and 1/2 t baking powder
3/4 t baking soda
1/2 t salt
1 C (or 8 oz butter at room temp)
1 C Date, coconut or palm sugar
1 t Vanilla extract
1 Tablespoon of instant espresso or coffee powder (I found this at Fresh and Easy for $1.50)
2 Eggs, room temp
6 Tablespoons of plain flavored yogurt (coconut milk, goat’s milk, grass fed cow etc)
2 C Banana Puree (3-4 very ripe bananas). Puree just means, mash them together really well.
1 and 1/4 C Walnuts or Pecans, coarsely chopped (I skipped these)
1/2 C Strongly brewed coffee or espresso (I’m a coffee newb. I just “wang” it and steeped espresso powder like I would a tea bag, and then poured it through a strainer)
10 Tablespoons Kerrygold Butter at room temp
– Preheat oven to 350. Set butter out near the stove (remember, you want it at room temp). If you are making cupcakes, insert liners into cupcake pan. If you are making cake, butter the bottom and sides of 2, 9 inch round cake pans and line the bottoms with parchment circle bottoms. Ugh. See why I just made cupcakes? The cake is really beautiful though, two layers.
– In a medium bowl, whisk flours (especially that coconut flour!), cinnamon and baking power, baking soda and salt until combined.
– In a large bowl, beat together (hand or machine) the 1 cup of butter at room temp and sugar until light and fluffy. Should be pale in color. Add vanilla, espresso/coffee powder. Mix. Add one egg. Mix. Add second egg. Mix.
– Mix in half of the flour mixture. Add yogurt and mix. Add Banana puree and mix. Stir in remaining flour mixture. Stir in pecans or walnuts if you feel like it. STOP. Don’t overmix.
– Cupcakes: Spoon batter into cupcake liners. USE silicon or foil. Not paper liners. Too greasy and weird. Pop cupcakes into oven and bake for 20 minutes . . . use the toothpick method. I cooked mine for probably 25-28 minutes. The centers do sink a tad. That’s okay, more room for frosting.
– Cake: Pour batter into the 2 prepared pans. Bake around 40ish minutes but again, use the toothpick test.
– Meanwhile, make the most divine “frosting” you have yet to encounter. Combine chocolate, and coffee in a medium sauce pan or double boiler. Stir while cooking over medium heat, until chocolate is melted and mixture is smooth. Remove from heat and add 10 tablespoons of butter, stirring until combined. Um. Yeah. That’s why it’s so darn good. Hey, I’m all for butter! Healthy fats and healthy cow bellies.
– Once done, remove cupcakes/cake from oven. Let cupcakes sit for 10 minutes before popping them out. Allow them to finish cooling completely on a baking rack.
– If you are working with actual cakes, allow those babies to cool. Run a knife around edges. Place plate upside down over cake pans. Grab both the cake pan and plate. Give them a flip, resulting in the cake standing upright on the plate. Do this to the second cake as well.
– Frost away!!!! Keep in a cool place until ready to serve, this frosting doesn’t love heat. For the cupcakes, I frosted in layers, allowing each layer to “harden” a bit before adding more to the top. You can stick them in the fridge if needed between frosting layers. For the cake, frost the top of one layer. Place second layer on top. Frost the middle gap well so there is no gap between layers. Frost sides and top of cake.
– Holy cow . . . enjoy!!!