My younger sister just turned 21 – I am so excited! To celebrate this momentous occasion (and since I’m always on birthday cake duty) I decided to make her a cake. But being the indecisive little third child she is, she told me to “get creative and do whatever” each time I asked her what kind of cake she wanted…
So I did. And it was glorious.
She loves bananas and banana cake, so I decided to combine that with another favorite: Samoas. Yes, like the Girl Scout Cookie. The result is tender, moist banana cake layered with creamy banana coconut filling and flooded with ooey gooey caramel sauce and chocolate ganache. Needless to say, it was a hit.
When birthdays come around it seems that, more often than not, I get put on cake duty. For the times that I don’t, I consider myself one of the lucky ones — for me, gluten-free is a choice, not a necessity, so I can partake in the celebratory cake eating if I choose to. For others, this isn’t an option. Recently, a coworker of mine noticed that she feels sick whenever she consumes pasta, baked goods, beer, etc., a clear sign of gluten intolerance. When I was asked to bake something for her birthday I knew it was my opportunity to introduce her to the world of gluten free baked goods, and these red velvet cupcakes seemed right up her alley. Both the birthday girl and my coworkers loved them, and no one would have guessed that they were gluten- and dairy-free! If you top yours with sprinkles, be sure to use a brand that’s gluten free as well. I used Let’s Do Organic Confetti Sprinkelz.