It’s Aidan’s birthday party. He’s turning 7. I brought my vegan gluten-free pumpkin crumb cake, Alison’s favorite. Vegan. Gluten-free. Trying to satisfy everyone’s food issues. It’s not famous yet. Just really good. It surprised us all how moist it turned out the very first time I made it. She requested I bring it.
I told D. he could stay home that day… It’s easier if he doesn’t go to these things, he doesn’t like them anyway, and it always made me sad that he couldn’t be present to what was happening in our lives at that moment… A birthday party, our friends, kid’s laughter…cake.
So I show up alone with Ruby and Dylan. Drop our presents by the door. Smile and wave to friends across the room. The kids go off to join everyone else. I put my cake on the island in the kitchen and there he is. Blue T-shirt, close beard, green eyes, soft eyes, smiling eyes and strong arms.
In a flash I see him… he’s a Lover. Hugger. Crier. Baby catcher. Partner. Meditator. Yogi. Wounded soul. Boxer. Best friend. Blood brother. Pillar.
He smiles at me. We are introduced. I feel that thing… that feeling of exhilaration and disappointment at the same time. He’s amazing this guy. And he’s married, naturally.
Has two kids… he is taken. So am I.
We talk. He tells the group funny stories. We laugh easily. So easy. He’s everything… all of the things I’ve ever asked the universe for in a partner.
Why is he standing here, in this kitchen?
Why aren’t I with someone like him?
Where did I go wrong?
Yes, I’m not with someone like him… Not at all… I relent.
I accept it. Move on. We eat cake. Laugh at Madam Chocolate as she entertains the kids with her Vaudeville baking show. Her thick French accent and heavy bosom. It’s fun.
We say goodbye… it was great to meet you. I hug Alison goodbye. She sees it in my face. I can’t hide the disappointment for myself. We wish Aidan a happy birthday. Return home.
I didn’t know then that this day, this chance meeting, would change everything.
Buy Our Organic flour blend here… http://karmabaker.com/shop/flour/celines-gluten-free-flour-mix/
Pumpkin Crumb Cake
- 1 1/4 Cups Almond meal Natural not blanched
- 3 1/2 Cups Karma Baker Flour Blend Or your own gf brand (results will vary tho)
- 3 Tsp Aluminum Free Baking Powder
- 2 tsp Baking Soda
- 2 tsp Organic Cinnamon
- 1 Tsp Nutmeg
- 1/4 Tsp All Spice
- 2 Cups Organic brown sugar
- 30 Oz Organic Canned pumpkin purée 2 15oz cans
- 2 tsp Good quality Madagascar Vanilla
- 1 1/2 Cups Organic Coconut Oil Warmed and melted before measuring.
- 3/4 Cups warm water
- 2 TBL Egg replacer Ener-G brand preferred
- 1/2 Cup Organic brown sugar
- 1/4 Cup Karma Baker Organic Gluten Free Flour
- 1/4 Cup Chopped pecans
- 1/4 Cups Organic Coconut Oil Unscented
- 1 Tsp Organic Cinnamon
- Preheat oven to 350Line the bottom of a 10" spring form pan with parchment paper. aside.
- Combine the warm water and egg replacer powder in a small bowl, whisk for a minute and set
- In a large bowl combine the first 6 dry ingredients and stir until incorporated. Set aside. In a large mixing bowl, blend the coconut nectar sugar, pumpkin puree, vanilla and warmed, liquid coconut oil. Once the wet ingredients are well mixed, add in the dry mixture and egg replacer. Blend on low for 1 minute. Then on Medium speed for 2 minutes. Spread batter into prepared pan, it should be 3/4 of the way full. Top with Crumble Topping mixture.
- CRUMB TOPPING1/2 c brown sugar1/4 c Celine’s GF Flour Mix***1/4 c chopped pecans1/4 c coconut oil (warm, liquid)1 tsp cinnamon Mix Crumb topping ingredients until it resembles wet sand and sprinkle on cake batter.
- Bake at 350 for 65 minutes. Test the center for doneness with a sharp knife, if should come out free of wet batter but still be moist and not clean.