Esther’s Friendship Cake

My blog has been defunct for quite a while, however, I have discovered a new use for it. Here, I’m sharing a recipe, so that it can be easily pinned. The recipe is from Esther’s Kitchen, and Chef Linda is amazing. They don’t yet have their website set up for sharing recipes, so maybe this will be helpful to us Pinterest fanatics! You can learn more about Esther and her inspirational life at estherthewonderpig.com.
  
Esther’s Friendship Cake – From Chef Linda of Esther’s Kitchen

Cuisine: Esther Approved  

Serves: 8×8 cake

Prep including Cook Time: 1 hour


Cake Ingredients
 

1 cup organic granulated sugar

1 cup all purpose flour

1 Tablespoon chia seeds

1/2 teaspoon baking soda

1 teaspoon vanilla extract

1/4 teaspoon pink Himalayan sea salt

1 (16 oz) can crushed pineapple, undrained

Preheat the oven to 350F. Coat a 8×8 baking dish with cooking spray.  

1. Combine all ingredients in a mixing bowl with a spoon. Stir until smooth.

2. Pour the cake batter into the prepared pan.

3. Bake for 30-35 minutes. While the cake bakes, begin to evaporate your almond milk.

4. Method for frosting the cake-Remove the cake from the oven and immediately pour the hot frosting over the hot cake. Spread the frosting evenly over the cake. The milk will absorb into the cake. Allow to cool before slicing. Store covered in the refrigerator.


Frosting Ingredients
 

3/4 cup evaporated almond milk(see recipe below)

1/2 cup organic granulated sugar

1/2 cup desiccated coconut

1/2 cup sliced almonds

1 teaspoon vanilla extract

1/4 cup Earth Balance buttery spread

1. Once your milk has evaporated to half way below the scald line to the bottom of the pot (20 minutes), stir in the granulated sugar and Earth Balance into the milk. Cook on medium heat for 5 minutes. Stir in the coconut, almonds and vanilla extract. Turn the heat to warm or low to keep the frosting hot.  

2. Pour the hot frosting evenly over the cake. Use the back of a spoon to spread out the frosting.

Evaporated Almond Milk Ingredients  
1-1/2 cups unsweetened almond milk

1. Pour the almond milk into a medium size pot. Cook uncovered over medium heat for 20 minutes. Stir occasionally. The milk will evaporate to a half quantity that will yield 3/4 cup evaporated milk for the frosting recipe.

Maybe later I can figure out how to share a printable!

Thanks!

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