I know, i know, majority of you would probably feel repulsed by yet another sugar free, gluten free baby food.
But i feel the need to post this recipe, namely because it’s a recipe I’ve developed myself.
After rounds and rounds of trial error, I’ve finally came up with a cake recipe i really loved.
A cake recipe that’s subtly sweet and soft as can be.
Considering that this is an entirely sugar free (refined/unrefined, synthetic/natural), this is quite a breakthrough. No stevia, no xylitol, or any of that fancy sweeteners was used here.
The goodness came from ripe bananas.
Working with my sugar free constraints, I also wanted to come up with a frosting that’s equally healthy for these cupcakes. For days, I find myself sometimes staring into blank space. I just couldn’t think of something that’s naturally sweet and is thick enough to pipe.
Then the idea hit me. avocadoes! At first I was skeptical, I didnt know whether blended avocadoes would be too watery. I also thought that avocadoes would be too tasteless as a frosting. That’s when i decided to drop in some medjool dates in. And boy, did it work like a charm! and most importanly, baby Caitlyn loves it!
Sugar Free, Gluten Free Chiffon cake with Avocado Date Frosting
Makes 3 of the above star shaped cupcakes
15 grams rice flour
5 grams sago flour
1 organic egg yolk
8 grams olive oil
11 grams raw almond milk
60 grams banana, mashed
1 organic egg white
Preheat oven to 170 degree celcius.
In a bowl, mix the yolk, raw almond milk, bananas, and olive oil together. Sift in the flours.
Beat the egg whites till stiff peaks.
Fold the egg whites into the banana mixture.
Pour into mold and bake till golden brown (+- 20 to 25 minutes)
1 medjool date
With a blender, blend the avocado and the date together.
Using a piping bag, pipe onto cupcakes.