I am beyond excited for this post today! Why, you ask?

cake.
berries.
coconut whipped cream layered in between cake.
more cake.
Christina's virtual baby shower!

Almond Berry Cake Parfaits for Two | edibleperspective.com

And because Christina is the master of making Dessert for Two, I thought I'd try my hand at it to help her celebrate this new little person she's about to bring into the world. I've known Christina through the blogging world for a few years now and she couldn't be sweeter (her personality + her recipes!). She's always given me so much support on my own blog, and I'm incredibly grateful for that. It's pretty amazing to think about this blogging world and how many talented, kind + generous friends I've gained from it. The only hard part is that everyone lives so far away!

In thinking about this recipe, I wanted to create a dessert that would work for spring or summer. One that you could make for a special date night with your significant other, your best friend, or your mom. Something refreshing and bright but also decadent.

I started with the cake.

It uses a simple blend of almond flour, oat flour, and sorghum flour, which is becoming my new blend of choice for cake. While I love the dense consistency oat flour and almond flour produce, the sorghum creates a lighter, fluffier cake. I am really digging the texture. Nothing gummy or "gluten-free" about it.

Besides the nutty flavor from the flours, you'll also taste a light almond-vanilla flavor and a hint of coconut if you have a sensitive pallet.

It's nearly impossible to stop eating this cake. (Proof.) But try really hard so the cake actually makes it to the parfait making stage!

The coconut whipped cream is lightly sweetened and flavored with a little more of that almond-vanilla goodness.

Toasted almonds provide just the right amount of crunch and the berries lend a juiciness that tie all of the components together.

Now, if only I could share this with Christina!

Time to dig in.

Print Recipe!

adapted from my: Orange Cream Cupcakes with Strawberry Vanilla Frosting

Almond Berry Cake Parfaits for Two

gluten-free // yields 2 large parfaits

for the almond cake:

1 can full-fat coconut milk, refrigerated overnight
1/3 cup blanched almond flour
1/3 cup gluten-free oat flour
1/3 cup pure cane sugar
1/4 cup sorghum flour
3/4 teaspoon baking powder
1/8 teaspoon salt
1 large egg
1/3 cup unsweetened almond milk (or soy)
1 teaspoon pure vanilla extract
1/4 + 1/8 teaspoon almond extract
2 tablespoons unrefined coconut oil, melted and slightly cooled

for the coconut whipped cream:

1/2 - 2/3 cup coconut cream (leftover from what was used in the cake)
3 - 4 tablespoons powdered sugar
1/4 teaspoon pure vanilla extract
1/16 - 1/8 teaspoon almond extract

toppings:

strawberries/blueberries/raspberries
sliced, toasted almonds

Preheat your oven to 350° F. Line an 8x4 loaf pan with parchment paper. (Grease the short ends with coconut oil if you don't line in both directions.)

Scoop the solid white cream layer from the coconut milk can and place in a bowl. (It will go about halfway down the can and should amount to 2/3 - 3/4 cup. Avoid scooping the liquid from the can.) Measure 1 1/2 tablespoons and set aside. Place remaining cream in the fridge. (Save coconut liquid separately to use in smoothies, etc.)

In a large bowl stir together the flours, sugar, baking powder, and salt until well combined.

In another bowl whisk the egg. Add 1 1/2 tablespoons coconut cream, milk, vanilla and almond extracts. Whisk until thoroughly combined. Whisk in the coconut oil. Immediately pour the wet into the dry and whisk gently until fully incorporated.

Pour into the pan and smooth out. Bake for 28-34 minutes, until a toothpick comes out clean. Allow cake to cool in the pan for 20 minutes then place on a cooling rack. Let cool for at least 2 hours to fully firm.

While the cake cools, place the remaining coconut cream in a mixing bowl. Beat until fully creamed, about 30 seconds. Beat in the powdered sugar over low, working to high, until smooth. Beat in the extracts, adding more almond if desired. Place in the fridge until ready to use.

Cube your cake. Use any glass you like or even a bowl to layer. Add some of the cream, then berries, then cake, and toasted almonds. Repeat until you reach the top!

Notes:

To make your own powdered sugar: Place 1 cup pure cane sugar in a high-powered blender (I've even had success with a NutriBullet!) with 1 tablespoon arrowroot or tapioca starch. Blend until very fine like typical powdered sugar.
I do not recommend flax-eggs as a replacement for eggs in this recipe.
Sub flours at your own risk.
I do not recommend doubling/tripling this recipe to make a larger cake. It may need small adjustments to create the same texture.

Be sure and check out all of the other amazing recipes that were created for Christina's shower!

Fizzy Grapefruit Margaritas // Well Plated
Earl Grey Cake with Vanilla Bean Buttercream // Country Cleaver
Mini Bourbon and Bacon Tater Tot Casseroles // Climbing Grier Mountain
Maple-Chia Overnight Oatmeal // Feed Me Phoebe
Lemon Cake for Two // Keep It Sweet Desserts
Mini Raspberry Rhubarb Pavlovas // The Baker Chick
Peanut Butter Bourbon Blondies // The Frosted Vegan
Mixed Berry Mascarpone Scones // Bluebonnet Baker
Greek Yogurt Funfetti Cupcakes for Two // The Housewife in Training Files
Bourbon Barbeque Sliders with Bleu Cheese // Saucy Pear
Steak Fajita Tacos for Two // The Sweetphi Blog
Mango Madeleines // Stetted
Citrus Salad with Mint, Honey, and Lime // Rachel Cooks
Parfaits for Two // Order in the Kitchen
Peanut Butter Chocolate Mousse with Coconut Whipped Cream // Joyful Healthy Eats

Wishing Christina + her husband all the best as they expand to a family of three!

Ashley

Yes. I have made homemade almond milk numerous times on the blog already. So why is this any different? Not even focusing on the inclusion of vanilla beans, this version is hands down, the best homemade almond milk I've ever made.

And there's 1 easy trick to making it.

Homemade Vanilla Bean Almond Milk | edibleperspective.com

Blanched almonds!

Recently, I was at a little blogger get together in Denver. We all headed to Cafe Max for a breakfast/coffee/chat-fest. Ashlae raved about their homemade almond milk and said it was fantastic in their lattes because it didn't have a bitter flavor. If you've ever made homemade almond milk before you know what she's referring to. It's fairly bitter with a pretty big aftertaste and is quite different from the type of almond milk you buy at the store.

I thought about this before but figured there was some part in the processing of store-bought almond milk where they were able to get rid of this bitter flavor. While it worked just fine in recipes and in cooking things like oatmeal, I could never just drink a glass straight up.

Sure enough, my almond milk latte came and was smooth as could be. No lingering raw almond flavor at all.

So then I got to thinking...could it be the skin on almonds? When you eat raw almonds they have that same bitter taste but blanched almonds never do. Could blanched almonds possibly solve this problem?

Indeed they could.

That bitter flavor is held completely in the skin of the almond. Take it away and you get perfectly smooth and mildly flavored almond milk. It tastes just like store-bought except better, because the only ingredients are almonds and water. It doesn't have that odd thickness to it that the store-bought kind has. It's totally drinkable.

Of course after making the milk I turned to Google, where I found a boatload of people who have already been making blanched almond milk. Looks like I'm late to the game! But it's a new realization for me and maybe some of you, too!

I started by making plain almond milk with blanched almonds. Then, I boiled the almonds and let them sit in the hot water for 1 1/2 hours for a quick-soak method. You can also let them soak overnight for easy blending. Or, if you have a high-powered blender the soaking is not totally necessary.

I was ecstatic to have homemade almond milk that I actually want to drink!

You can either blanch raw almonds at home or buy them blanched. I chose to buy them blanched, as there really was no price difference where I bought them.

And then I added vanilla beans and 2 dates for a hint of sweetness.

And then I was left with what you see below.

Which is the most amazing plant-based almond milk you'll ever taste.

Print Recipe!

Blanched Vanilla Bean Almond Milk gluten-free, vegan // yields: appx. 32oz

1 cup blanched almonds
3 1/2 cups filtered water
2 medjool dates, pits removed
1/2 vanilla bean, beans scraped

Cover almonds with water in a medium-sized pot and bring to a boil over med-high heat. Turn heat off, move to a cool burner, and cover with a tight fitting lid. Let sit for 1 1/2 hours. Or, let almonds soak for 4-12 hours.

Drain and rinse almonds thoroughly. Place in a blender with the filtered water and pitted dates. Blend on low working to full speed for about 30 seconds, until almonds are fully blended.

Place a nut milk bag over a large bowl and pour the milk through the bag. Squeeze as much liquid through the bag as possible.

Rinse your blender. Place strained milk back in your blender with the 1/2 scraped vanilla bean pod (beans only). Blend for just a few seconds. Pour into a 32oz jar and seal with an airtight lid. Shake before pouring. It's normal that it separates. Store in the fridge for up to 3 days. You can smell/taste when it has gone sour.

Empty almond pulp into a container and store in your fridge for up to 3 days in an airtight container. Or, store in a freezer bag for about 3 months.

Notes:

Homemade almond milk is most easily strained with a nut milk bag. They cost about $10 (or less) on Amazon and other sites. Cheesecloth is very difficult and messy to use.
Almond pulp crackers + bread recipes