If you’ve been anywhere near Pinterest (or have a friend in crossfit), chances are you’ve heard of the paleo diet- a no grain, no dairy approach to eating with fresh meat, veggies and fruit as the staple foods. Lately, I’m meeting more and more people who are incorporating some aspects of this approach into their lifestyle. When my husband and I first decided to try the paleo diet, I had some serious reservations, mainly concerning my voracious sweet tooth. How could I not indulge in the occasional donut or pastry? While there’s no better time than summer to be paleo, with the BBQ fired up almost nightly and fresh fruit and veggies galore, I still found myself longing for some sweet desserts. And with my birthday just around the corner, I worried about what I could serve- because what’s a party without cake?
As it turns out, there are paleo dessert recipes out there and they’re actually good! So if you’re looking to throw a paleo-friendly party one of these days, you can go ahead and wow your friends with simple, delicious fare and a tasty cake to top it all off.
Here’s the pre-dessert party menu:
- Fresh veggie sticks and guacamole
- Kale chips
- Garlic dill sweet potato wedges
- Paleo sliders with zucchini fritters
And now that we have the cumbersome business of main courses out of the way, we can get on with the cake. I used this easy recipe from the Against All Grain cookbook by Danielle Walker, and switched out the glaze for a coconut cream frosting. It was delicious!
Glazed Lemon Poppyseed Pound Cake
1/3 cup palm shortening, softened
3 Tbsp coconut flour, plus 1 tsp for dusting pan
¾ cup honey
2/3 cup unsweetened almond milk
¼ cup lemon juice
1 tsp vanilla extract
3 cups blanched almond flour
1 tsp baking soda
¼ tsp sea salt
5 large eggs
2 Tbsp poppyseeds (I skipped this one- not a fan of poppyseeds!)
1 Tbsp grated lemon zest
Preheat the oven to 325F. Grease a cake pan with some shortening then dust it with coconut flour. Add the first nine ingredients to a blender or food processer and mix thoroughly. Add in one egg at a time, blending in between until the mixture is nice and smooth. Stir in the poppyseeds (if you choose to add them) and the lemon zest. Pour the batter into the cake pan and bake for 40 minutes. While you’re waiting for the cake to cool, it’s time to whip up the frosting.
Whipped Coconut Frosting
1 can of premium coconut milk, chilled in fridge overnight
¼ tsp vanilla
2 tsp honey
Open the can of coconut milk, scoop the solid cream portion into a bowl and separate out the liquid. (You can set it aside to use for something else). Using a hand blender, whip the cream until it’s light and fluffy. Add the vanilla and honey and blend just a little longer, then use a spatula to spread the frosting on the cake. You could also throw in some shredded coconut for texture.
Top your cake with a bunch of seasonal fruit (peaches, strawberries, raspberries, blueberries…you can’t go wrong.) This recipe is pretty versatile, and easy to play around with. You could try layering the cake with the frosting and berries, or could substitute in orange or lime for the lemon juice & zest.
Now you can enjoy your meal, preferably outdoors and with people who will compliment you on how of the moment you are!