Simple 30-Minute Summer Nut Free Cake just in time for the nuts season.
Even if you're not into baking, hang out with us for a couple of moments to admire our latest holiday photoshoot in Avalon, NSW. We spent a day (finally a non raining day) with our gorgeous friends Elle Hall & Rosie Browning. Elle kindly let us in her home for the day and effortlessly captured our latest holiday vibe in her beautiful Northern Beaches sanctuary. None of this would be possible without our friend Rosie from Know The Rose that styled the whole holiday scene for us and brought along her incredible talent and some of the latest creations from her Christmas Collection. We were also incredibly lucky to find the most beautiful wabi sabi handmade ceramic fruit stands that we transformed into cake stands for the day, made by our friend artist Cinnamon from And Clay Co from Gold Coast. Cinnamon's artwork makes everything look beautiful - even if your cake is a miss, you can always pull it off with a beautiful cake stand.
Moving on to the recipe, we want to thank all our Nutjobs (and especially Rachelle :) for the constructive critiques, we realized we haven't created a nut free dessert in a while. Just in time for the nuts season, we're sharing the simplest summer vanilla nut free cake that can easily become your versatile base for all your nut free summer desserts. 100% safe to be sent to nut free zones (aka schools), and easily transformed into mini muffins for a school schnaack.
Skim through our Nut Free Shop Zone...
What's in the cake?!
Cake Base/Sponge
495g organic free range eggs (roughly 9 eggs)
170g maple syrup/coconut syrup or liquid sweetener of your choice
330g coconut yogurt (we use Coyo)
3/4 tsp sea salt
100g organic coconut flour
1 tsp bi carb soda
2 tsp organic lemon/lime juice
1 tsp organic vanilla
5 tbl of any (nut free) milk of your choice
1 can chilled coconut cream can (Organic Coconut Whipping Cream Honest to Goodness , or
1 tbl any liquid sweetener
Organic Passionfruit Custard
2 organic free range eggs
50g any liquid sweetener
50g coconut oil
5-6 passionfruits
1/2 - 1 organic lime/lemon juice we recommend lime)
Let’s Get Started
Cake Base/Sponge
Mix eggs, liquid sweetener, vanilla, coconut yogurt and sea salt until super thick and voluminous (min 5 min).
Slowly add sifted coconut flour and gently incorporate into the mixture, making sure not to kill all the volume/air you created mixing the egg batter.
Pour into one oiled 22 cm cake tin, and bake roughly 35-40 min at 165 degrees (until the top is lightly browned).
Leave to cool completely before removing from the tin. Once the cake is cool to touch, pour over 5 tablespoons of any milk of of your choice (we love to make our own - blending some spring water, and coconut together).
Coconut Cream
Make sure you chill your coconut cream can min 24 hours prior. Once chilled, pour the whipping cream into a standing mixer bowl and beat until light and fluffy. Add 1 tablespoon of liquid sweetener of your choice and whip/mix until incorporated. Pour the whipped cream on your chilled cake base and shape it however you like, making sure there's a hole/well in the centre for the custard.
If you don't have the time for the custard, chill the cake and whipping cream topping for at least 2 hours, until the cream is solid/hard to touch. Top with any organic seasonal fruit and voilà.
Passionfruit Custard
Mix eggs and sweetener in a standing mixer bowl until thick, then add coconut oil and mix further until incorporated (at this point the batter will deflate and that's totally ok).
Pour the batter in a cooking pan and add passionfruit and lime/lemon juice. Cook on low heat constantly mixing with spatula until the batter becomes thick (making sure it doesn't stick to the bottom). Roughly 5-7 min. If the egg batter starts to curdle, quickly run the batter with a whisk. Refrigerate the custard for 30 min (until it's not warm any longer but still pourable) and pour on top of the cake (in the whipping cream well/hole you created before). Refrigerate for couple of hours or overnight.
You can further decorate the cake with fresh organic passionfruit or blackberries (they pair well) and some gum leaves or native bush flowers/greenery.
If you're making muffins out of the cake batter, the batter will give you roughly 24 medium size muffins or 48-50 mini ones. They freeze well, and you can just take them out as you go. As always, write to us if you get stuck on the way, there's a chat button in the right bottom corner, we respond immediately.
If you know us, you'll know that Nutjob is not just a cake place, it's all about the 'feeling'. The feeling of gathering organic ingredients from Australian nature, the feeling of supporting your family's health and wellbeing, the feeling of gifting and consuming without the negative impact on your body or the planet...it's all these things together that will make you feel good.
We hope you get inspired by our friend Rosie and her effortless created holiday scene...
Nut free kisses!
Marina x
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