The pumpkin is turning 2 years old in 4 days. Part of me is terrified. Part of me is elated. In traditional NorthWestern American fashion, we’re holding a celebration at an indoor playground and we’re having lunch at the restaurant onsite.
I’ve decided no gifts, no party favor bags to send home with the guests but definitely I’ll be serving cupcakes for little hands. And, flasks of wine may feature. The moms were in! But, alas their kiddos are on a gluten-free diet. As many of you know, I’ve been talking myself up to being brave enough to attempt gluten-free/grain free/paleo/vegan baking. Luckily, it was a success!
A little dry, moderately sweet, nutty, definitely coconut-y, very fluffy and moist. the edges were dry. If you click on the first photograph (Grain-Free Cake Take: 1), it will lead you to the original blogged recipe we used.
Edited to add a photo of the finished mini cake. I’m pretty pleased with the results and I know that jr will love it for his birthday.
Note on the frosting – it seems to be an awesome 2nd day frosting. Much more rich and chocolatey. Also with more time and better blending technique the frosting will become much more homogenous, but the green tint is worth the delicious frosting option.
*PS thanks, Jae, for the artsy food porn. Crème fraîche! 🙂