eby’s first cake (or cupcake) recipe (gf/df)

I love sugar, but its not good for the body.  I try to avoid it as much as possible.  This was a whole lot easier before Eby.  She is sensitive to honey, maple syrup, and palm sugar, my three go to sweeteners.  So, in avoiding Eby’s trigger foods, I introduced rapadura and sucanat into my pantry.  These are natural unrefined sugars, so they contain some vitamins and nutrients that white sugar doesn’t.

I basically had to relearn baking all over again since Eby was born.

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Here is the recipe I developed for Eby’s birthday cake and cupcakes:

2 cups cooked red lentils

1/4 cup applesauce

1 1/2 cup rapadura or sucanat

pinch of salt

tsp of baking soda

6 egg yolks ( I tried whole eggs and it was too moist)

Put all the ingredients in the blender and blend until smooth.  Pour into cake pan or muffin papers in a muffin pan.  Bake at 350 till done.  The tops will look brown before done.  Make sure the inside is no longer wet using a toothpick.

The icing:

palm shortening

rapadura (blend in blender and sift so it isn’t grainy)

Vanilla (optional)

red beet juice to color (optional)

Mix together with a hand mixer or stand mixer till you get desired texture and sweetness.

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Everyone who tried the cupcakes loved them! And they DON’T taste like lentils.  In my opinion, they taste like whoopie pies (They are a Lancaster County staple.). These are great for those with or without food sensitivities!

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