Queen Elizabeth Cake Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

PORTIONS: 12


INGREDIENTS

Cake:

  • 220 g (1 1/2 cups) dates, pitted and halved
  • 250g (1 cup) water
  • 235 g (1 2/3 cups) all-purpose flour "La Merveilleuse"
  • 5 ml (1 tsp) baking powder
  • 2.5 ml (1/2 tsp) baking soda
  • 1 ml (1/4 tsp) salt
  • 2 large eggs (110  g)
  • 120g (1/2 cup) honey
  • 85g (1/3 cup) applesauce
  • 65 g (1/3 cup) light olive oil
  • 5 ml (1 tsp) vanilla extract
  • 50 g (1/2 cup) walnuts, chopped

Sugar cream filling: 

  • 70g (1 cup) shredded, unsweetened coconut
  • 180 g (1 cup) brown sugar (or 110 g (1/2 cup) sucanat if you follow the hypotoxic diet)
  • 60 ml (4 tbsp) cream (or soy cream for a dairy-free version)
  • 90 ml (6 tbsp) butter (or margarine for a dairy-free version)

PREPARATION

Cake:

  1. Preheat the oven to 350° F (180° C). Oil a 9-inch x 13-inch (23 cm x 33 cm) pan.
  2. In a saucepan, bring dates and water to a boil. Cover and cook over low heat until smooth. If necessary, crush the dates with a pestle once they are cooked.
  3. In a bowl, combine flour, baking powder, baking soda and salt. Set aside.
  4. In another bowl, combine egg, honey, applesauce, oil and vanilla extract. Beat with an electric mixer until frothy (about 2 minutes). Add the mashed dates and beat again.
  5. Stir the dry mixture into the liquids and beat using an electric mixer, until the mixture thickens (about 1 minute). Add the nuts and mix.
  6. Pour the dough into the pan and bake on the centre rack of the oven for 25 to 30 minutes or until a toothpick inserted in the centre comes out clean. Remove from oven.

Topping:

  1. In a small saucepan, bring the topping ingredients to a boil.  Simmer for 2 minutes, stirring frequently.
  2. Spread over cake and return to oven for 5 minutes. For those who prefer a slightly "crunchy" icing on top, simply set the oven to grilling mode (broil), watch carefully, and remove from the oven as soon as the filling begins to brown.

 

Gluten-free Recipe Queen Elizabeth Cake by Cuisine l'Angélique.

NUTRITION FACTS

180 Calories

Per portion

  • 15 %Fat: 10 g
  • Saturated 4,5 g
    23 %Trans 0 g
  • Polyunsaturated: 1 g
  • Omega-6: 0,7 g
  • Omega-3: 0,2 g
  • Monounsaturated: 4,5 g
  • Cholesterol: 25 mg
  • 3 %Sodium: 75 mg
  • 7 %Carbohydrate: 22 g
  • 8 %Fibres: 2 g
  • Sugars: 10 g
  • Protéines: 2 g
  • 2 %Vitamin A
  • 2 %Vitamin C
  • 6 %Calcium
  • 6 %Iron
  • 10 %Magnesium
  • 25 %Manganese
  • 10 %Vitamin B12