Thanksgiving is tomorrow and I am SO excited. It’s an often overlooked holiday by many (myself included) but any excuse to eat all that comfort food should be embraced. What’s on my menu? We’re opting out of turkey this year in lieu of ham. And of course, Sweet Potato Casserole and Chocolate Pecan Pie will be on the table. We’re also having mashed potatoes, Cranberry Relish, pumpkin pie (have you tried my Mini Pumpkin Pie Tarts yet?!), and I’m going to try my hand (again) at some yeast dinner rolls (wish me luck).
Now, if memory serves me (mom, correct me if I’m wrong), I was supposed to be born on (or very near) Thanksgiving. My poor mom, just waiting and waiting, willing to do anything to get me out. She walked to the grocery store, bought a Thanksgiving turkey, and walked it home. And yet I still made her wait 2 more weeks. Sorry mom.
So what’s the point in me telling you that? This recipe. This cake. I had planned on making this cake in celebration of my (gulp) 35th birthday (which is a week from tomorrow). But unlike baby me, I’m impatient now. I couldn’t wait until my actual birthday to share this with you. I had to post it immediately. But let me just tell you, all the moms/grandmas/aunts/sisters/girls/women in your life would probably love you forever if you made them this cake for their birthday. Just saying…
So, a while back, I bought my first 2lb bag of Otto’s Cassava Flour. I’ve talked about it a little bit here, but I’ve been experimenting with it more and more. I remade my stepmom’s southern biscuits and gravy and it is almost perfect. I had plans to perfect the biscuits and get that recipe posted, but of course, this cake took over. It’s all I could think about and it just had to be done.
Otto’s is fantastic. It’s my new go-to flour. Sorry almond flour, but you just aren’t cutting it anymore. I’m sure I’ll still use you sometimes, but cassava is my new love. So much so that I quit buying the 2lb bags and went straight for the 10lb bag. Yeah, it’s good stuff.
Now, let me tell you a little about this cake. Back in October, I was planning my daughter’s birthday party. She was turning 10 and that’s a BIG deal, you know? Double digits. So the cake had to be great. I started perusing Pinterest for inspiration and came across Katherine Sabbath. Now, that was really out of the question, I just couldn’t do anything with all those artificial colors, but the concept alone was so inspiring. Then I read about “mud cakes”, which honestly sounds really gross. But after a little more digging, it turns out mud cakes are pretty much magic. Like, the perfect cake.
Naturally, I needed to make one. Before I found cassava flour, I had been experimenting with a slew of different gluten-free flours and starches. I was kind of dreading trying to come up with the right mixture of flours to get this cake just right. But, that didn’t have to happen. The only flour in this cake is cassava, and there is no grainy texture, no gummyness (common with the starches), just perfect cake texture.
I tested it with a few variations and I will say that ghee beats coconut oil, and granulated maple sugar beats honey or maple syrup. Those are my personal preferences, but should you need to make the subs, it’s been tested and approved to work with either.