Merry Minty Chocolate Peppermint Cake {grain-free & honey-sweetened}

Hope you all had a wonderful Christmas and looking forward to a great New Year!

Did you miss me?

This pass month was a busy time of ministry, birthdays, family visiting and Christmas. So, I decided to take a step back from my blog and computer in general.

I really needed that break.

Now, I am slowly coming back. Not sure how often I will be blogging, but I want to take a different approach with my blog.

I want to try to write more about my life as a deaf missionary mama and share about other things besides food. I am even thinking about moving over to my own domain and stuff... soon, hopefully.

Okay, enough about me and the blog.

Let's talk about this cake...

Cool, creamy, minty, rich and so nourishing... this cake is simply divine, easy to make, loaded with healthy fats & protein and deliciously grain-free.

Plus, everything about this cake is, well... minty. The cake is minty, the frosty is minty and crushed peppermints topping it off, making it literally a "merry" minty cake.

I had so much fun making this cake... and eating the leftover frosting with crushed peppermints on a big spoon.

Oh, yes I did do that. Yum.

My mouth just tingles thinking about it!

I have to tell you that this frosting only requires THREE ingredients... butter, chocolate chips and peppermint extract. Or for those who need it to be dairy-free... thick full-fat coconut milk, chocolate chips (Enjoy Life is dairy-free) and peppermint extract.

Can you believe that?! Totally fail-proofed and guaranteed to whip up beautifully, oh yesss. That's my kind of frosting. 

To be honest, I typically shy away from making cakes and frostings. They never seem to turn out well for me, but I wanted to give it a go this time around because...

It was for my little man's 3rd birthday.

I had to try!

My girls' had lovely rainbow cupcakes for their birthdays this year and I didn't want him to feel that he wasn't special enough to have a cake too.

Plus, I am a baker, for crying out loud! I should be able to make a cake... and frosting!

Anyway...

He was so excited to have a birthday cake. He kept running up to me and saying, "that's MY birthday cake!" and "that birthday cake is for ME!"... then his face would light up with that adorable grin of his that simply melts my heart and I am so sure it will melt the hearts of many young latina girls in the not-so-distance future!

He was especially excited that I was making the cake using two of his favorite flavors... chocolate and peppermint.

Who doesn't love that combination?! Chocolate and peppermint are one of those matches made in heaven... along with chocolate & orange... chocolate & cherry... chocolate & almond...

Okay, pretty much everything tastes amazing with chocolate and my family loves anything with chocolate!

I even have a secret addiction to Trader Joe's variety of chocolate cover fruits and nuts... good thing I have enough self-control to buy only one box  (or two) when I am there once a year and live far enough away that I can't buy any on a regular basis. Ha!

Anyway, the peppermints I used for this cake are from Trader Joe's... brought down via my mother-in-law, but you can buy natural peppermints from this awesome Natural Candy Store. I am planning to doing a little shopping there this week! (psst- if you buy some candy through that link... I will get a $5 gift certificate to buy some candy for my kiddos! Thanks!)

Okay, enough about the chocolate and peppermint.

There are a few other ingredients that really takes this cake up a few more notches, nourishing-wise...

Coconut flour.

Eggs.

And butter. Lots of butter.

All three ingredients required for a growing little man to keep him strong, healthy and smiling that adorable grin.

Now, I think it's time to head into the kitchen and make another one of these double-layer Merry Minty Chocolate Peppermint Cake for our New Year celebration... you should do the same. I'm sure you have some leftover peppermint candies lying around that need to get used up  ;)

Merry Minty Chocolate Peppermint Cake

(grain-free & honey-sweetened)

3/4 cup coconut flour
1/4 cup arrowroot powder
3/4 cup cacao powder
1 tsp baking soda
1/2 tsp baking powder
3/4 tsp sea salt
8 eggs
3/4 cup coconut oil or butter, melted (plus more for greasing pans)
1 cup honey
1/2 cup milk (regular or coconut)
1/4 cup strong coffee (or coffee substitute)
1 Tbsp apple cider vinegar or lemon juice
2 Tbsp peppermint extract
Chocolate Peppermint Frosting (recipe below)
Crushed peppermint candy

1. Preheat oven to 350 degrees F.
2. Grease two 9-inch cake pans and line the bottoms with parchment paper.
3. Mix together coconut flour, arrowroot, cacao, baking soda, baking powder and sea salt in a small bowl and set aside.
4. In the bowl of a stand mixer, with whisk attachment, whisk the eggs.
5. Add oil/butter, honey, milk, coffee, ACV or lemon juice and peppermint. Continue to mix until combined.
6. Add the dry ingredients into the wet ingredients and mix on low speed until ingredients are incorporated.
7. Stop the mixer and scrap down the sides (you might need to do this a couple times).
8. Turn mixer back on and beat on high speed for about one full minute to make the batter fluffy.
9. Divide the batter between the two prepared pans.
10. Bake for 25 to 30 minutes. Check at 25 minutes with a toothpick... it should come out with a few moist crumbles. Don't overbake or the cake will be dry. If it is still too moist, bake for another 2 to 5 minutes (the cake was perfect at 27 minutes for me).
11. Allow to cool on a wire rack for about 10 to 15 minutes. Use a knife to loosen the sides of the cakes from the pans and turn them out onto the wire rack and allow to cool completely.

Chocolate Peppermint Frosting

2 cups chocolate chips
2 cups butter or full-fat coconut milk
2 tsp peppermint extract

1. In a medium saucepan, melt chocolate chips and butter over medium low heat. Stirring frequently to keep from burning.
2. When melted, turn of heat and stir in peppermint extract.
3. Let it cool completely and chill in the fridge until solid.
4. Remove from fridge and allow it to come to room temperature. You will have to eye-ball this as you don't want it too warm that it becomes more of a gooey mess, but you don't want it too firm that it just balls up inside the whisk.
5. Scoop the mixture into a mixing bowl and beat on medium for about 2 minutes or until light in color and fluffy.

Using coconut milk:
Chill can of full-fat coconut milk in the fridge overnight. When ready, open can and pour off the water (save it for smoothie or toss out). Scoop only the solid white coconut cream into a medium pot. Add the chocolate chips and follow the instructions listed above.


Putting together the cake (the fun part!):

1. Carefully move one of the cakes unto a serving plate of your choice.
2. Top it thickly with Chocolate Peppermint Frosting and sprinkle with crushed peppermint candy (don't be shy with this!).
3. Carefully put the second cake on top and top it off with the rest of the frosting.
4. Sprinkle more crushed peppermint candy.
5. Enjoy!

Have a wonderful New Year!

This post is part of the Nourishing Progressive Dinner for the Holidays. Please check out what these bloggers have whipped up for this special event! 

This post may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but I will receive a small commission. The commissions I receive goes to support my family, our ministry and helps keep my blog going. Thank you for your willingness to use the links to support us & help me keep Just Making Noise going!

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Grain-free Apple Elderberry Crumble Cake {A Flu Buster Dessert!}

Today I am over at the Bulk Herb Store Blog sharing my flu buster dessert! 

I love the Fall and apple season! I thought it would be different and yummy to make an apple crumble cake with elderberries.

To be honest, I have never baked with elderberries and was a little worried that the cake would turn out a flop.

Thankfully, it turned out moist, delicious and surprisingly rich with a nice tart kick.

Head over there, enjoy more pictures and get the recipe for the Grain-free Apple Elderberry Crumble Cake!

Plus, learn about the amazing elderberry's flu busting qualities!

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Easy Mango Blackberry Swirl Ice Cream Pie {nut, dairy & grain-free crust!}

That is a piece of sunshine.

Perfect for the dreary, cloudy, rainy day that we had on Father's Day.

I asked my wonderful Man what he would like me to make for him on Father's Day. He asked if an ice cream pie was possible.


Hmm.


Never made one before, but didn't think it would be impossible.


I did a search on google and came across this recipe (it was first on the list) from the famous Pioneer Woman. Her recipe was the springboard for me to make my own truly homemade version.


I made possible...


A delicious & easy toasted coconut meringue crust. Homemade tangy & fragrant mango frozen kefir (recipe in my ice cream ebook!). And freshly picked & sweetened blackberry sauce.

It was so easy to make and so so so good! My girls are begging me to make more ice cream pies. I think I will do this more often... sure puts a fun twist on having homemade ice cream!

Jon wanted a fruity ice cream and I had a perfectly ripe mango sitting in my fruit bowl along with a mason jar full of fresh kefir. The mango had a wonderful floral smell that always gets my mouth watering and the kids screaming for a bite. Heavenly.


While I was thinking about how to make the meringue crust that should pair up perfectly with mango frozen kefir... I thought coconut flakes, then took it a step further and toasted the flakes in my toaster oven. It smelled so good. Perfect.


I love how I could use the egg whites to make the meringue crust and whip in those rich egg yolks into the fruity mixture to give the homemade mango frozen kefir a nourishing boost. Nothing is wasted!


Next, I knew I needed to add some color to the ice cream. Pioneer woman made her boring looking ice cream pie look eye-appealing with that homemade caramel sauce. Well, the girls and I picked fresh blackberries that morning. Yesss... luscious, blood red blackberry sauce. Couldn't keep my fingers out of the pot while it was simmering. Yummy.

Easy Mango Blackberry Swirl Ice Cream Pie

{diary-free options and nut & grain-free crust}

Crust:

1/3 cup egg whites (about 3 eggs)

1/3 tsp sea salt

1/3 cup raw sugar, rapadura or coconut sugar (you can use stevia, start with a few drops and taste)

1 1/2 cups coconut flakes, toasted

Preheat the oven to 350 F. Lightly rub coconut oil on a non-glass pie pan. Beat egg whites until frothy (I used my lovely KitchenAid mixture). Add your choice of sweetener and the sea salt. Beat on high until stiff. Fold in toasted coconut flakes. Spread the mixture over the bottom and sides as evenly as possible. Be sure to get up the sides well. Bake for 15 to 25 minutes and watch it towards the end to make sure the crust doesn't get too brown. When crust is golden brown, remove from the oven and allow the crust to cool completely.

Blackberry Sauce:

3 cups fresh or frozen blackberries

3-5 Tbsp rapadura, coconut sugar or raw honey (stevia can be used too)

1 Tbsp arrowroot powder

pinch of sea salt

Put everything in a blender and give it a whirl until smooth. Pour into a small pot and bring to a simmer over low medium heat. Simmer until it thickens slightly, about 5-10 minutes. Set it aside and allow it to cool. Stir a few times while it is cooling to prevent it from getting jelly-like.

Mango Frozen Kefir:

2 cups pureed mango

1 1/2 cups kefir (you can use regular coconut milk or coconut kefir for a dairy-free option!)

2-4 Tbsp raw honey, if needed

2 or 3 egg yolks (leftover over from the meringue pie)

pinch of sea salt

Put everything in a blender and let it whirl until smooth. Pour mixture into your ice cream machine maker and follow the maker's instructions. When done, scoop out about half the frozen kefir and spread evenly on the coconut meringue crust. Swirl some of the blackberry sauce on top. Spread the rest of the frozen kefir on top of the sauce and swirl in more blackberry sauce. Take care not to over mix it or it won't have that pretty swirling look when you cut the pie into pieces! Cover the beautiful ice cream pie with plastic wrap and foil. Put it in the coldest section of your freezer and freeze until very hard. 

Use the extra blackberry sauce to decorate the plate or simply drizzle it on top of the pie.

Note: I wasn't sure what the crust would be like, but I am happy to say that it was amazing. Just the right amount of sweetness & flavor. It didn't get soggy and held up well. Don't expect the crust to come out of the pie pan perfectly. It will stick a little (that's why I say to use some coconut oil on the pan), but the Pioneer Woman said it was normal and imperfection is permitted because the crust is so darn good! I have to agree  :o)

Ready for a luscious bite?!

linked up at Real Food Wednesday

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Possibly World's First: Homemade Crunchy {grain-free} Roasted Chickpea Cereal!

Remember my post a while back about our new favorite snack? Those crunchy, delicious little balls that are so healthy & addictive?!

Well, my girls and I had this crazy idea to pour some roasted chickpeas in a bowl and try it with some milk...

After one bite, we were hooked. The delicious sweetness swirled through the milk and the best part... the little guys stayed crunchy to the very last bite!

I've never eaten Captain Crunch cereal growing up (my good mama didn't allow that stuff in the house), but I really think that these sweet roasted chickpeas deserve that title, not those sugery, processed bits they call a healthy cereal!

Processed cereal is a no-no in our house. So, for me to make homemade cereal is a real treat for the family... especially for me! I'm sure most mamas like me would appreciate having the morning off from making breakfast once in a while, right?!

For a couple years now, I've made homemade cereal using my ready and soaked oats. We enjoyed it for a time, but I've stopped making them because I felt like I couldn't properly digest the rolled oats even though they were soaked. I read that oats needed to be soaked and cooked to properly break it down. Drying the oats does not count as cooking it. I also noticed that my girls didn't seem to enjoy them like they used too.

So, cold cereal basically went out the window for a while... But now it seems to be making a comeback with these little guys and I am thrilled!

I even googled "homemade chickpea cereal" to see if anybody had the same idea... so far, none! So, this idea makes it possibly the world's first! That's a rare accomplishment with all that we can find on the internet these days.

Here's the Sweet Little Sister... chomping and slurping away!

This new homemade cereal has been kid-tested and kid-approved!

Here's the beautiful Big Sister... proudly wearing her milk beard.

To enjoy a bowl yourself... simple follow the recipe for making a batch of Sweet n' Crunchy Roasted Chickpeas (4 flavor varieties).

When roasted chickpeas are ready, simply scoop some into a bowl and pour fresh milk over them.

Sit back and enjoy the crunchy goodness!

Shared @ Friday Food Flicks, Fight Back Friday, Monday Mania & Simple Lives Thursday 

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