Ian’s babysitter inspired the name. I kind of love it.
Ian has a head cold and has been on a no food diet all week. He occasionally asks for specific fruit with an abrupt, tense passion (“APPLE!” “MANGO!”). Oh, and he’ll always eat pretzels and crackers.
In my attempt to get some more nutrients in his bod (thankfully he’s still nursing), I whipped up the Blueberry Smush Cake. And he ate it all up. Try this sugar-free, gluten-free goodness on your little one (or your big one…or yourself).
Blueberry Smush Cake
Adapted from The Cavewoman Cafe
Makes 1 9-inch cake
1/2 cup coconut oil or organic, pasture raised butter, melted
1/2 cup maple syrup
1 Tablespoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup coconut flour
1 Tablespoon ground flax
1/3 cup fresh or frozen blueberries
Preheat oven to 350 degrees.
Whisk melted coconut oil or butter, maple syrup, and vanilla until thoroughly combined. Add eggs and mix again until they are fully incorporated. In a separate bowl, combine the remaining dry ingredients (I whisk these as well to make sure there are no lumps). Add dry ingredients to wet and mix until thoroughly combined. Fold in blueberries and pour into greased cake pan (I used a round 9-inch pan but I’m sure and 8×8 square pan would work as well).
Bake for 30 minutes, or until center is set and a toothpick comes out mostly clean.
Note: This is a very moist cake, hence the smush factor. It actually becomes less moist and more sturdy the day after baking (it’s a coconut flour thing). All good. Enjoy!