Happy summer and happy 4th Blogiversary to Recipe Renovator! I wanted to celebrate with a lovely, fresh cake to thank you all for reading for past four years. It took several attempts, but I managed to create a vanilla sponge cake that follows the migraine AND low-sodium rules and is also grain-free. You can make this completely dairy-free by using coconut whipped cream for the topping, or go decadent with regular whipped cream. Both are sweetened with stevia and complement the fresh berries perfectly!
This was inspired by an article on hot milk sponge cake, three ways, in Eating Well. The cakes were developed by master baker Nick Malgieri, and got me thinking about how important it is to celebrate life, even if we have eating challenges. My birthday and anniversary kick off the summer, so I played around with the cake recipe, making it a few times to get a result I was happy with. Once there, topping it with whipped cream and berries is fast and easy.
If you want to make this with coconut whipped cream, make sure you put the cans in the fridge the night before!
The recipe renovation
I looked at Nick’s recipe, and referred to my copy of Gluten-Free Baking For Dummies for a cake recipe that might work as a starting point. That was helpful for the flour ratio (50% starch to protein), but my first try, made with butter, wasn’t the texture I was looking for. For my second try I switched to olive oil, using beautiful blood orange olive oil from the Temecula Olive Oil Company; it added wonderful flavor to the cake. I reduced the amount of oil in the second try, adding sparkling water for some lift and folding in the whipped egg whites to lighten the batter as much as I could. Note that blood orange olive oil is not suitable for the migraine diet (I have already tested it for myself), so if you’re making this on the migraine diet use regular, high-quality olive oil.
Since I can’t use nuts on the migraine diet, I ground sunflower seeds into flour, pairing them with tapioca for the starch and coconut flour for the rest. I use Ener-G Baking Soda Substitute, 5.3 oz, which is sodium-free, but you have to use more of it. And not too much baking stevia, or you get an aftertaste.
I always make half recipes when testing, just in case it needs to be tossed altogether. This is my second try, with whipped coconut cream and the mint and strawberries folded into the cream. Equally delish.
Thanks again for reading and supporting me for four years on this crazy ride through special diets.
low-sodium, migraine, vegetarian, gluten-free, reduced-sugar, GFCF, grain-free, paleo diets
You might also like:
Light Yet Luscious Cakes by Nick Malgieri for Eating Well
Strawberry shortcake layer cake by Chocolate Moosey (traditional)
Coconut cake with lemon curd, strawberries, and whipped cream by Deliciously Organic (paleo, grain-free, reduced natural sugars)
Strawberry layer cake with cream cheese frosting from Cooking Light