Thursday, March 19, 2015

Gluten Free Pumpkin Cake.......love gesture to my furkid Lady Coco


Lady Coco, our 1st furry kid turned 13th two days ago. She has been part of our life for almost 13 years and is the only one among the trio that who still sleeps on the same bed with us every night when we are home. Her growing up years had been challenging with hospital visits, surgeries, hereditary food and substance allergies, constant itch and bodily stress from all forms of allergies. Shortly after we bought her home from the pet shop in SS2 PJ, she started to display signs of fits and from that moment onwards we have been constantly on our toes to keep her alive. 


The first 2 years she was put on steroid medications which sustained her fits but worsened her skin reactions to allergens with either sores or irritations. After that we stopped her medication completely and tried our best to care for her conditions with natural remedies. Despite all the discomfort, she managed to brace through years of health and physical challenges as happy as she could and enjoying all the attention from lots of people throughout her lives. Being highly allergic to all sorts of read meat (except pork), wheat, rice, peas, yeast, dairy, dust, mangoes, cats dander, house mites, cockroaches etc. We ended up preparing home cooked food for her since most commercial dog food contains either each or some of the stated ingredients. Luckily we managed to find a suitable prescriptive dog food which are only sold by veterinary clinics. 


Thank god she is never picky on food. She gobbles down anything we offer, anything, including fruits, vitamin capsules, tablets or vegetables. For her 13th birthday, I came up with a safe version of gluten free cake which smell so good and tasty looking that they (the trios) woofed up within minutes.


Here is the recipe in case you want to try making for your furbabies.

GLUTEN FREE PUMPKIN CAKE
(For the cake)
50g almond flour
60g Tapioca flour
10g Potato Flour
1 Grade A Egg
65g creamy unsalted & unsweetened peanut butter
60ml olive oil
5ml vanilla extract
80ml honey
270g fresh pumpkin (cooked and mashed)

(For the topping - optional)
1/4 cup unrefined organic coconut oil (freeze the oil for 5-7 mins until its solidifies like butter)
2-3 Tbsp Icing sugar
4-6 Tbsp coconut or soy milk



Directions
(Cake)
  • Preheat the oven to 175C degrees and grease or line baking pan with oil and parchment paper. I use a non stick pie mould with removable base hence I only did the grease part.
  • Sift all the flours and set aside.
  • In a mixing bowl, add egg, peanut butter, cooking oil, vanilla extract, honey and whisk until batter is light and thoroughly combined. Add in mashed pumpkin and comtinue mixing until well blended. 
  • Fold in the sifted flour and combine. Transfer batter into baking mould and bake for 25-30mins. Depending on the size of mould use. 
  • Remove and set to cool.


(Frosting Decoration)
  • Pour coconut oil into an ice cube mould and freeze for 5-7 minutes until it solidifies like butter. Remove the coconut oil/butter from the freezer. Using a handheld mixer or whisk, cream the coconut oil until it breaks up and becomes smooth and slightly fluffy. 
  • Add in 1/4 of the powdered sugar and 2 tablespoons of soy milk and continue mixing until nice and smooth. Continue adding powdered sugar along with tablespoons of soy milk as needed until everything is combined. 
  • Frost the cake as desired. Decorate with any fruits or treats according to your furkids preference.
  • Referigerate the cake for 10-15 mins after the frosting to stabilize the cream.








Note : 

This frosting melts pretty easily, so make  sure whatever you put it on is nice and cool. 

When using this frosting and other coconut oil based frostings, try to keep your cake in temperatures below coconut oil's melting point or your frosting may slip and slide away.







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