Gluten and Dairy-Free Tapioca Cake (“Bolo de Tapicoa”)

Servings: 12–24
Preparation Time: 1 hour and 20 minutes

Ingredients:

• 2 cups tapioca pearls
• 5 cups coconut milk*
• 2 cups whole sugar
• 4 pastured eggs
• 2/3 cup Coconut Cream Concentrate, warmed
• 1/2 cup coconut flakes

Homemade Coconut Milk:

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Directions:

Soak the tapioca pearls in 3 cups of milk for 1 hour.

Beat sugar, eggs, and Coconut Cream Concentrate for 10 minutes. Mix in the soaked tapioca pearls. Add coconut flakes and remaining 2 cups coconut milk and mix. Let set for 5 minutes.

Pour into a greased 13 x 9-inch baking dish. Bake at 350 degrees F for 30–40 minutes until set.

Faith from Grandview, MO, won $50 for this recipe and photo! Submit your recipes here!

Grain-Free Zucchini Chocolate Cake

Servings: 28
Preparation Time: 20 Minutes

Ingredients:

• 3 cups almond flour*
• 2 teaspoons baking soda
• 1 teaspoon Himalayan Pink Salt
• 1/2 cup cocoa
• 1/4–1/2 cup coconut flakes
• 6 eggs
• 1 cup honey (for a darker chocolate cake, omit 1/2 cup honey)
• 2 bananas
• 2 cups zucchini, unpeeled and shredded (may substitute carrots)

Optional:

• 1–2 cups walnuts, chopped
• 1/4–1/2 cup chocolate chips

Directions:

Preheat oven to 350 degrees F.

Combine dry ingredients in a sifter and set aside. You can also combine them into a bowl and whisk together if you don’t have a sifter.

Place wet ingredients in the bowl of a stand mixer and beat on medium for 1–2 minutes until frothy and fully combined. Add the zucchini and beat again just enough to incorporate.

Using the sifter, slowly add the dry ingredients to the stand mixer, then run the mixer until all the ingredients are well combined.

Pour mixture into a 9 x 13-inch baking pan and top with the optional walnuts and/or chocolate chips. Batter could be spooned into muffin liners, filling almost to the top. (Makes approximately 24 cupcakes.)

Bake for 30–35 minutes for cupcakes or 45–55 minutes for a cake until the middle is set and a toothpick comes out clean.

Serve warm with ice cream or homemade whipped cream.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Tamara from Spring, TX, won $50 for this recipe and photo! Submit your recipes and photos here!

Raw Carrot Cake

Servings: 8
Preparation Time: 30 minutes

Ingredients:

Cake:

• 1 cup shredded raw carrots
• 1 cup raw walnuts
• 1 cup raw Medjool dates, pits removed
• 1 cup dried unsweetened coconut
• 1 teaspoon vanilla extract
• 1/2 teaspoon Chinese five spice
• 1/3 cup raisins
• 1/3 cup chopped raw walnuts

Icing:

• 1 cup raw cashews or macadamia nuts
• 2 tablespoons Virgin Coconut Oil
• 2 tablespoons maple syrup or honey
• 2 teaspoons vanilla extract
• pinch salt
• 1 tablespoon water, add more as needed

Directions:

Carrot Cake:

Finely chop the carrots into a quick shredded carrot-style in the food processor, then scoop into a bowl. Puree 1 cup walnuts in the food processor. Add in 9 Medjool dates into the pureed walnuts, then blend into a sweet paste. Add walnut/date paste into bowl with the grated carrots, stir, and mash in together. Add in dried coconut, vanilla, and five spice. Next, add in raisins and 1/3 cup chopped walnuts. Mix until well incorporated. Shape the carrot cake with your hands onto a plate; it will be easy to shape into a cake mold. Chill in the fridge to help firm up.

Icing:

Blend all ingredients together in a high-speed blender or food processor. It may also help to soak your cashews for an hour prior to making for easier blending. If you soak the cashews, expect to use less water in blending.

Recipe and photo submitted by Betty, Willamina, OR.

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