Yummy non-cake cake?

[JTA Mom]

My birthday is in 2 month-ish. I don't like cake. Never have, really. I am also on a low carb diet, although I am willing to make an exception for the cake.

The thing is, I don't want it to have dairy (allergic) or grains (dh can't have). Or be too sweet (or, if it's sweet, it needs a sour/tart counterpart). And it should be enough for 10 people to get a piece. And the only nuts dh can have is almonds. Hmmm, have I limited it enough?

I read about a date, nut and coco powder 'cake' but was wondering if any of you wise people have any other ideas.

Thanks for any ideas!

Ami

[Rosehip]

Pavlova?

http://www.epicurious.com/recipes/fo...Pavlova-354211

I imagine you could do a citrus version which would be more tart.

[lil_earthmomma]

I have a good dark chocolate torte that is grain free, not too sweet and uses almond flour...

I made sugar/sweetnerless carrot cake today (sweetened with pureed fresh pineapple, and so yummy) but I don't think it would be as good without cream cheese frosting.

I love strawberry shortcake. (also almond flour)

I have a vanilla cake recipe with tart raspberry coulis layers. (also almond flour)

If any of these tickle your fancy, let me know and I'll post recipes!

[cristeen]

Honestly, I'd probably go with a nut crust tart, with a lemon curd filling and a meringue top (so basically lemon meringue pie with a nut crust). To feed 10, you might need 2 of them, but it's grain free, dairy free and definitely tart/sweet.

We never had cakes growing up - my sister always had lemon meringue pie and I always had strawberry shortcake.

[425lisamarie]

I make a pie/cake not sure what you'd refer to it as LOL...the crust is just dates, almonds and coconut in the FP and pressed in to a pan, and then a coconut cream filling. You could do any stove top pudding recipe type and pour in to the shell, or I"ve done a no bake cheesecake type where I use mascarpone cheese and a little gelatin. OMG that is so fabulous. I just use pureed fruit and cheese, letting the juice first drain from the fruit and dissolve the gelatin in that, then puree it all and pour in to the crust. You can literally make it with no sweetner

[ollyoxenfree]

Sounds like a great challenge for the Top Chef tv show!

Pavlova is a great idea - meringue base, and instead of the traditional whipped cream, you could use lemon curd, and top with berries. It looks fantastic, very festive, and although it's fairly high in sugar, a thin slice should be okay.

[Trac]

How about a black bean chocolate cake? I made one for DS's birthday...very yummy!

I'd be interested in the carrot cake mentioned above ...mmm...love carrot cake!

[JTA Mom]

Originally Posted by Rosehip

Pavlova?
http://www.epicurious.com/recipes/fo...Pavlova-354211
I imagine you could do a citrus version which would be more tart.

That looks good! Is the meringue stiff like meringue cookies or soft like the meringue topping on a lemon pie?

Originally Posted by lil_earthmomma

I have a good dark chocolate torte that is grain free, not too sweet and uses almond flour...

I made sugar/sweetnerless carrot cake today (sweetened with pureed fresh pineapple, and so yummy) but I don't think it would be as good without cream cheese frosting.

I love strawberry shortcake. (also almond flour)

I have a vanilla cake recipe with tart raspberry coulis layers. (also almond flour)

If any of these tickle your fancy, let me know and I'll post recipes!

Hmmm, let's see, how about all of them? I especially would love the chocolate torte (mmmm, chocolate!!!) and the vanilla cake one. Thanks!

Originally Posted by cristeen

Honestly, I'd probably go with a nut crust tart, with a lemon curd filling and a meringue top (so basically lemon meringue pie with a nut crust). To feed 10, you might need 2 of them, but it's grain free, dairy free and definitely tart/sweet.

We never had cakes growing up - my sister always had lemon meringue pie and I always had strawberry shortcake.

Cristeen, do you have a link that shows how to make a nut crust? Is it any different than a 'regular' crust in behavior?

Originally Posted by 425lisamarie

I make a pie/cake not sure what you'd refer to it as LOL...the crust is just dates, almonds and coconut in the FP and pressed in to a pan, and then a coconut cream filling. You could do any stove top pudding recipe type and pour in to the shell, or I"ve done a no bake cheesecake type where I use mascarpone cheese and a little gelatin. OMG that is so fabulous. I just use pureed fruit and cheese, letting the juice first drain from the fruit and dissolve the gelatin in that, then puree it all and pour in to the crust. You can literally make it with no sweetner

What is the proportion you use for the crust? Also is it unsweetened or sweetened coconut? I only seem to find sweetened coconut everywhere. I do have a bunch of dates in the fridge.


Thanks so much everyone! I literally thought there would be nothing, no responses at all to the weird, convoluted limitations I have. Well, that shows me! Next time I think something is 'impossible' I am going to post on MDC and be blown away.

Ami

[Rosehip]

Originally Posted by JTA Mom

That looks good! Is the meringue stiff like meringue cookies or soft like the meringue topping on a lemon pie?

It's supposed to be crisp on the outside, but soft and marshmallow-like on the interior. It's yummy!

[Ruthla]

Why not stick birthday candles in a nice large steak?

I mean, if you don't like cake, then why make something cake-like at all? Why not simply have food that YOU enjoy and not worry about being traditional at all?

[JTA Mom]

Originally Posted by Rosehip

It's supposed to be crisp on the outside, but soft and marshmallow-like on the interior. It's yummy!

That does sound good! I don't like the hard meringue of the cookies (then again, I hate crunchy cookies too, soft & chewy here only, lol) and was worried it would be a 'hard' shell.

Originally Posted by Ruthla

Why not stick birthday candles in a nice large steak?

I mean, if you don't like cake, then why make something cake-like at all? Why not simply have food that YOU enjoy and not worry about being traditional at all?

Good idea. However, I am so not buying enough yummy steak for 10 people.

I'm not stuck on it being cake, really. It's just that these dietary changes are pretty recent (since last September) and while I've gotten the hang of dairy & grain-free, low carb cooking for everyday, I have not attempted to make dessert. Other than fruit. Which doesn't count as 'special' enough for a birthday by me . I also know if I don't show up with something my mom will bake something. So this is my way of getting something I like and that fits in with the new requirements.

Hmmm, now that you mention it, maybe I should 'splurge' for a fruit salad. You know, those pricier ones with kiwi and mango in it? And stick a candle in that. I know everyone will enjoy that, but I know I'll get some flak for it. The one year I had pie instead of a cake I heard jokes for months! It was a delicious mixed berry pie too. No 'leftovers', unlike cake.

Ami

[425lisamarie]

It really doesn't matter if it's unsweet or sweet, though I use unsweetened just because I don't want the sugar. You should be able to find it somewhere if you know of a bigger grocery with bulk bins?

I use about a cup of dates and 2 cups total nuts/coconut. I usually do half coconut half nuts, but sometimes more coconut.

[cristeen]

Originally Posted by JTA Mom

Cristeen, do you have a link that shows how to make a nut crust? Is it any different than a 'regular' crust in behavior

Mix together 1 c of almond flour and 1 egg white. Add a pinch of sugar if you like, I never do. Once it's evenly mixed, press it into your pan. Use wet hands, or dip the bottom of a glass into water to prevent it from sticking. You want a nice thin and even crust all over. Bake at 350 for about 10 minutes, or until lightly browned and dry. For a pie I would probably try to loosen the edges from the pan (while it's warm) before filling the pie... I usually make mini tarts, which you remove from the pan before filling, so I'm not sure how you'd handle a full sized tart. If you have a false-bottomed tart pan or a springform pan, I'd probably use that, since it'd be easier to remove after it's finished.

Anyway - use a cooked filling, fill the cold crust, then top with the meringue, and pop in the oven for the 7-10 minutes those usually take, and chill before serving.