DiMarco-Parecki Wedding Cake
We went through five iterations of this cake to get it just right. It's dense, with a delectable almond flavor, but still soft and fluffy. Served warm with buttercream, it is irresistible. A true labor of love.
- 3 tbsp roasted flax (Trader Joe's sells a delicious roasted golden flax, or you can toast your own in a pan or toaster oven)
- 1/3 cup warm milk
- 4 tbsp applesauce
- 4 tbsp coconut oil
- 3 tbsp butter, melted
- ½ tsp almond extract
- 1 tsp apple cider vinegar
- 1 cup tapioca flour
- ½ cup white rice flour
- 1 1/4 cup almond flour
- 3/4 cup sugar
- 2 1/2 tsp baking powder
- pinch sea salt
Preheat oven to 325. Allow flax to soak in milk for at least ten minutes. Combine flax mixture in Vitamix with applesauce, coconut oil, butter, vinegar, and almond extract. Blend until smooth. In a medium mixing bowl, combine remaining dry ingredients. Pour in Vitamix contents and mix thoroughly. Spread in two 6" round glass pans or one square glass brownie pan. Bake for 50 mins or until lightly browned on top and puffed.
The Original 2T flax seed in 3T milk 1/2 cup applesauce 1/2 cup yogurt 1/2 cup coconut oil 2t baking powder 1 cup sugar 1/4 cup tapioca 1 1/2 cup almond flour
Makes 12 muffins. In six we added an extra 1/2 cup almond flour. 350 for 15 mins. Really good balance between almond and coconut flavors. Chocolate overwhelms the almond. Even in the drier batch they rose and sank and were mushy inside. Texture was a little gummy. The outside held well. Try less moisture, rice flour instead of tapioca.
Version 2.0 2T Flax 2T apple sauce 2T coconut oil ⅓ c tapioca ⅓ c white rice flour ⅔ c blanched almond flour ½ c sugar 1 t baking powder ½ t almond extract dash vinegar
325 for 30 mins. Add extra oil, extra baking powder, maybe a little more applesauce. Cook a little less time. It came out a little dry. Didn't rise much, but the texture was fairly cake-like, a little spongy.The flavor was good, just sweet enough and a powerful almond flavor. We tried putting some cream cheese frosting on top, which paired ok.
Version 3.0 3 T flax, soaked in warm water to cover + ½ inch + 1 T applesauce 2 T additional applesauce 4 T coconut oil ½ c tapioca flour ½ c white rice flour 1 c blanched almond flour ½ c sugar 2 t baking powder ½ t almond extract 1 t apple cider vinegar pinch sea salt
325 for 35 minutes. Baked in a round glass pan which kept the edges from browning too much. Cake rose more and was fairly fluffy but was also doughier in the center. Texture perhaps a little grainy, either from almond or rice flour proportions. Flavor was very good but the flax taste was stronger. The liquid/flax base was extremely gummy and the resulting dough stretchy. Could use a little more sugar.
Version 4.0 (based off round 3 with these changes) Used roasted whole flax seed Added 1/3 cup milk Added 1/2 cup tapioca Added 1/4 cup almond flour Added 1T applesauce Added 1/4 cup sugar Added 1/2 t baking powder
350 for 35 mins. Continued at 300 for 10 mins. Cake rose and held. Texture moist, fluffy, but still a tad dry. Almost perfect! Try adding more oil or butter next time.