My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!



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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free



Funfetti Birthday Cake with Vanilla Bean Cashew Cream Frosting

It’s Monday.

Let’s eat cake.

Funfetti Birthday Cake with Vanilla Bean Cashew Cream Frosting |

Actually, this cake was devoured yesterday for a little belated birthday celebration with friends. We headed to City Park JazzChris’s excellent idea—fully stocked with wine, cheese, crackers, dips, veggies, chips, and this cake. Oh, and the coolest friends this girl could ask for.

Funfetti Birthday Cake with Vanilla Bean Cashew Cream Frosting |

I wish I had a photo of us hauling everything into the park. I also wish I had a photo of how we packed this cake on the bottom of a large storage bin with all of the snacks on top. Thanks to my very engineer-brained husband it worked perfectly. He put the cake on the bottom of the bin on a plate. Then he cut the top half off of a case-sized wine box, turned the box open side down over the cake and that was it!! What was the bottom of the box was now above the cake protecting it from getting smashed. We stacked all of the lighter snacks + picnic supplies on top of the cake without a problem.

We also may or may not have arrived via cab so we could enjoy more than 1 glass of wine each.

Sunday Funday at its finest.

Funfetti Birthday Cake with Vanilla Bean Cashew Cream Frosting |

So, this cake.

Funfetti cake was my all time favorite birthday cake growing up always covered in vanilla frosting. It’s been ages since I’ve had a vanilla on vanilla cake but this year it needed to happen. And it had to be filled with sprinkles.

Funfetti Birthday Cake with Vanilla Bean Cashew Cream Frosting |

This cake is adapted from my triple layer birthday cake and carrot cake recipes. I opted to use almond flour instead of almond meal for two reasons. I wanted the cake a bit lighter in color to really see the funfetti sprinkles. I also wanted to achieve a slightly lighter texture. Almond flour is processed from blanched almonds with the skins removed, as opposed to almond meal which is simply ground raw almonds with the skins.

I also tried using brown rice flour in the mix instead of sweet rice flour. I know sweet rice flour can be difficult to locate so I wanted to test out the results with brown rice flour. I also thought the brown rice flour might help lighten up the cake a bit. It’s still dense and extremely moist, but with a bit more fluff than the past cakes I’ve made.

I think you’re going to love it.

Funfetti Birthday Cake with Vanilla Bean Cashew Cream Frosting |

Print this!

adapted from my: Triple Layer Chocolate Vanilla Birthday Cake inspired by: vanilla bean funfetti cake + brown butter funfetti cake

Funfetti Birthday Cake with Vanilla Bean Cashew Cream Frosting gluten-free, dairy free // yields 1, double layer 8-inch cake

for the cake:

  • 1 1/4 cup gluten-free oat flour
  • 1 cup blanched almond flour, or almond meal
  • 3/4 cup brown rice flour
  • 1/2 cup muscovado sugar, or pure cane sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1/2 cup unsweetened applesauce
  • 1/2 cup unsweetened almond milk
  • 1/4 cup agave nectar
  • 4 teaspoons pure vanilla extract
  • 1/3 cup unrefined coconut oil, melted
  • 1/2 cup rainbow sprinkles/jimmies, plus more for topping

for the frosting:

  • 3 cups raw cashew pieces, soaked at least 4 hours or overnight
  • 1/3-1/2 cup agave nectar
  • 4-6 tablespoons unsweetened almond milk
  • 1/4 teaspoon vanilla beans, scraped from 2-3 pods
  • 1/2 teaspoon pure vanilla extract
  • 1/8-1/4 teaspoon almond extract
  • pinch of salt

Preheat your oven to 350* F. Grease the bottom and sides of 2, 8-inch cake pans with coconut oil. Dust with a light coating of oat or brown rice flour on all sides [hit the sides of the pan while turning to coat evenly]. Turn the pan upside and knock to release excess flour.

In a large bowl combine the oat flour, almond flour, brown rice flour, sugar, baking powder, and salt. Stir well to combine.

In another bowl whisk the eggs together. Then whisk in the applesauce, milk, agave, and vanilla until thoroughly combined. Whisk in the coconut oil then pour into the dry ingredients. Stir or whisk the mixture until just combined [when you no longer see dry flour]. Fold in the sprinkles.

Pour the mixture evenly into the 2 pans then place in the center of the oven and bake for 22-27 minutes, or until a toothpick comes out nearly clean [not sticky, not dry]. Let cool for 20 minutes then carefully turn the cakes out and allow to fully cool on a wire rack.

While baking, rinse and drain the soaked cashews. Place in your blender with 1/3 cup agave, 1/4 cup milk, the vanilla beans, vanilla extract, 1/8 teaspoon almond extract, and pinch of salt. Blend starting on low working to high and using a tamper to keep things moving. Blend and scrape the sides until fully creamy. About 1-2 minutes. You want the frosting to stay as thick as possible, so add extra milk very slowly. Taste and add more agave as needed. Place in a container and refrigerate until fully chilled. It will thicken a bit as it chills.

Once the cake has completely cooled frost as desired. Serve within 2-3 hours after frosting or keep chilled and take out 30min or so before serving.


Notes: I’m sure white rice flour can sub in for brown rice. I used blanched almond flour [processed with no skins] but almond meal should work fine. Be cautious when adding the almond extract. A little goes a long way. The almond extract is optional but I feel it really helps to mellow out the cashew flavor and help bring out the vanilla notes.

Funfetti Birthday Cake with Vanilla Bean Cashew Cream Frosting |

If only the ants didn’t get to the last slice!



Breakfast Friday: Tex-Mex Eggs Benedict with Grilled Potato Slabs + Avocado Lime Hollandaise

I’m thinking about starting a grill-only blog.

I’m only half kidding.

Breakfast Friday: Tex-Mex Eggs Benedict with Grilled Potato Slabs + Avocado Lime Hollandaise |

Do your parents ever send you articles cut out from the newspaper? Yeah, like the real, delivered to your driveway, black + white newspaper. My parents have been sending me articles since I left for college. Which was 13 years ago [I just barfed in my mouth a little.]!!!

They don’t send them all the time but just when something reminds them of me. For example, they used to send me random articles about architecture. You know, when I used to do the whole architecture thing. Sometimes they send me cool things that are happening around Cleveland, possibly in hopes that I will move back. But now, most of the time they send me food articles and recipes. My mom is always trying to send me ideas for those frequent times I fall into a recipe rut.

Well, I have my mom’s stellar article clipping skills to thank for this grilled potato slab recipe. I would have never thought to cut them this way to put on the grill. Genius!

As soon as I saw the idea I knew I had to make something super creative with them. My first thought was breakfast. Some sort of Tex-Mex breakfast with scrambled eggs on top, veggies in between, and the potatoes on the bottom. And then, it hit me! The potato slab could be used for eggs benedict instead of bread! YES!

The best answer to gluten-free eggs benedict! But you can be the biggest gluten-eater in the world and still enjoy this meal.

Breakfast Friday: Tex-Mex Eggs Benedict with Grilled Potato Slabs + Avocado Lime Hollandaise |

And if you want to make this vegan, simply leave the eggs out and smother the meal in this avocado lime hollandaise sauce. Still incredibly delicious! Or, scramble up tofu and spoon that on top. Whatever you like!

Breakfast Friday: Tex-Mex Eggs Benedict with Grilled Potato Slabs + Avocado Lime Hollandaise |

If you’re afraid to make poached eggs—trust me, I get it—I’ve detailed my simple method below that resulted in 4 perfectly poached eggs. However, you could just as easily make 4 sunny-side-up eggs and call it a day.

It’s all up to you!

Breakfast Friday: Tex-Mex Eggs Benedict with Grilled Potato Slabs + Avocado Lime Hollandaise |

This is definitely breakfast for dinner material but also perfect for weekend brunching.

Breakfast Friday: Tex-Mex Eggs Benedict with Grilled Potato Slabs + Avocado Lime Hollandaise |

Print this!

-idea for potato slabs adapted from Vegetarian Times

Tex-Mex Eggs Benedict with Grilled Potato Slabs + Avocado Lime Hollandaise gluten-free // yields 2 servings, easily doubles

avocado lime hollandaise:

  • 1 avocado
  • 1/4-1/3 cup fresh lime juice
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons water
  • salt

for the eggs benedict:

  • 2 russet potatoes
  • extra virgin olive oil
  • salt + pepper
  • 1/2 cup thinly sliced red onion
  • 1 teaspoon minced garlic
  • 1/2 large bell pepper, thinly sliced
  • 1/2 cup corn, fresh or frozen
  • 1/2 cup black beans
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 2 teaspoons chipotle adobo sauce, or a few glugs of your favorite hot sauce
  • 4 large eggs

Place hollandaise ingredients in your blender and turn on until smooth. Scrape the sides as needed. Add salt to taste. The sauce should be thick and creamy, but if needed add a bit more lime juice, oil, and/or water to get it moving more. Refrigerate until ready to use.

Preheat your grill to 375* F. Slice the potatoes lengthwise into 1/3 inch thick slabs. Drizzle with oil and rub over both sides. Generously top with salt and pepper. Place on the grill for about 12-15 minutes. Flip and continue to grill until fork tender [about 15min]. If your potatoes finish before you’re done cooking the vegetables turn the heat off on the grill with the lid shut and leave them there to stay warm until you’re ready.

My egg poaching method: While the potatoes grill, place about 4 inches of water in a large pot. Heat over high with the lid on until it simmers. Uncover and reduce heat so the water is just barely simmering [a few small bubbles]. Maintain this heat throughout the poaching process. Place 2 paper towels on a large plate. Crack 1 egg in a small bowl. Gently swirl your water with a spatula in one direction and slowly pour the egg into the center of the pot. Gently swirl the water a few times around the egg then let it be for 4 minutes. Carefully remove with a slotted spoon and repeat 3 more times using the same water.

Heat a pan over medium with a drizzle of oil. Place the onion in the pan with a good pinch of salt and let cook, stirring every minute or so, for about 8 minutes. Add the garlic, cumin, and chili powder and cook for another minute. *Return the pot of water to just below a simmer.* Add the bell pepper to the pan and cook for another 3-4 minutes, stirring once in awhile, until just starting to soften. Add the corn and black beans and cook until hot. Stir in the adobo sauce and turn to low.

Place all eggs gently back in the warm water and let re-heat for no longer than 1 minute. Place potato slabs on 2 plates with the veggie mixture overtop. Remove eggs with a slotted spoon [or place on the paper towel to drain the water] and then place on top of the veggie mixture. Top with the avocado hollandaise, salt, pepper, and hot sauce [if desired]. Serve immediately.

Notes: Poached eggs: It’s totally normal to see a lot of the egg white left swirling in the pan after each egg. Grilled sweet potatoes would also well for this. Place leftover hollandaise in an airtight container in the fridge for 2-3 days.

*I placed the sauce in a small plastic bag and cut a tiny hole in one of the corners and then squeezed it over the eggs/veggies.

Breakfast Friday: Tex-Mex Eggs Benedict with Grilled Potato Slabs + Avocado Lime Hollandaise |

The weekend begins NOW.


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