Here are my changes to the recipe:
*Instead of all-purpose flour, use unbleached flour.
*Instead of 3 c. sugar, use 2 or 2 1/2 c. agave nectar (I tend to use the smaller amount and the cake is still plenty sweet).
*Instead of buttermilk, use plain organic yogurt, OR use goat milk, organic milk, or raw milk with an added tablespoon of vinegar.
*Instead of vegetable oil, use virgin coconut oil (high oleic safflower oil would work well too).
I usually use my basic cream cheese frosting recipe when I frost this cake.
Cream Cheese Frosting
8 oz. cream cheese
1/2 c. butter, softened
4 T. honey or agave
1 t. vanilla
Beat cream cheese and butter until fluffy. Beat in honey or agave. Add vanilla.
For Tie-Dye's birthday last year I made a lion cake using this recipe. I got the lion idea from Martha Stewart's website as well. She used buttercream frosting to do the lion's face, and licorice for the whiskers. I just whipped up some organic heavy cream, liquid stevia, and natural yellow food coloring for the base of the lion's face and in between the two cake layers, and then used cream cheese frosting for the mane and face.
Tomorrow is Tie-Dye's 4th birthday, so today I will be making chocolate cupcakes. I'm going to try a little experiment and turn them into Chocolate Cheesecake Cupcakes. For the cheesecake filling I will use 6 oz. softened cream cheese, 1/4 c. agave nectar, 1 egg and 1/8 tsp. sea salt. I hope they turn out!
***As a side note I wanted to let you know that my posts may continue to be less frequent than usual this month and next, not only because it's a busy time of year with birthdays and holidays, but because I'm now 9 months pregnant and my baby is due in 23 days! Once the baby has arrived and we're all settled I should be able to resume more regular posts. Thanks for your patience!
5 comments:
I had never heard that! Pretty ironic that Switzerland is now known for its chocolate!
Thanks for posting.
Great looking cake. I'm sure it tasted great too.
Thank you so much! I have been trying to find a good agave cake recipe for my dad's birthday and most of the results I found required me to buy the whole cookbook. My dad recently started having problems with sugar and the only other thing I have used agave for was a pecan pie. My dad also has developed lactose intolerance recently and I have heard that goat milk is lower in lactose than cow milk. I have also heard that all the lactose in yogurt has already been digested by the bacteria. I am not sure which one would be best to use and I am considering coconut milk just to play it safe. What do you think?
Kari,
I bet coconut milk would work too. I've never tried it, but I like the idea. I'd say, give it a try, especially since you're wanting to play it safe for your dad. Let me know how it turns out!
Thank you, thank you, thank you for this! We have cut out sugar but I need a cake to take to a friends for dinner tomorrow night. Going to try it!
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