I confess. I'm a cake eater. And a bread eater. And I don't make a bit of it with almond or coconut or __________ flour. I bake with regular unbleached wheat flour. Or sprouted wheat flour, if I am baking bread.
I have also been diagnosed as hypothyroid - years ago. I refuse to be tested for food allergies, because I am certain they'd find some! {...please, no hate mail...}
For me...not for you...for me...I am in a position of needing to be able to eat what is set before me, and to "sanctify it with thanksgiving". I live my entire life on mission, and I must believe that if I can "eat any deadly thing" as Jesus said, and it not harm me, I have to continue to believe that I can eat what is lovingly prepared and set before me by the body of Christ in any country - third world or first world - and still maintain optimum health.
By faith.
I can't afford to be tested - and I don't just mean money. The so-called results would so get up in my head, and I need my head to be able to simply trust God.
That's just me.
And so I share with you...with those of you who shamelessly eat their gluten, like this girl...my very own recipe for Naked Cake.
When I first saw Naked Cakes hit Pinterest, I was in love. Do a Pinterest search on Naked Cakes, and behold the beauty that awaits you! I absolutely had to come up with my own spin...
And did I, ever!
This cake is delicious. This cake is one-pan. This cake does not even require a mixing bowl.
Not even lying to you. I would never.
So gather your ingredients:
You'll need:
a 3 quart hard anodized, non stick saucepan {...and don't even think of trying to use a regular non stick. Been there, experimented that, and it didn't work...}
2C all purpose unbleached flour
1 TB baking powder
1 tsp salt
11/3C sugar
sift these dry ingredients together, straight into your saucepan (!!)
1/2C butter, softened
1 1/2C vanilla flavored creamer (as in - for your coffee! I use the all natural kind...)
2 eggs
1/2 tsp pure vanilla (I just added it to my creamer)
Cream all the above together, incorporating it all thoroughly. I use a simple hand-mixer. If it seems a bit dry, add milk, a tablespoon at a time.
Pop it straight into a 350 degree oven for 45-55 minutes. I'd watch it carefully at 30 minutes - the hard anodized pan really aids the baking process. It's done when a toothpick comes out clean.
Let it cool for 10 minutes. Run a knife around the edges, to loosen. Then....turn the whole saucepan upside down over your prettiest cake server:
(just fresh from the oven...)
(plated up...)
(sprinkled with powdered sugar, my favorite homemade jam from my good friend Mary, and garnished with daisies...)
Absolutely easy, absolutely beautiful, absolutely delicious naked.
(the cake, I mean...)
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