Go Green With Gluten Free Kiwi Cake
🌎 In North America: Usually harvested October-November
🌏 In New Zealand (where kiwis originate): Main harvest March-June
🌍 In Mediterranean climates: Usually ready in October-November
Environmental Impact Rating
🌱 Carbon Footprint: Low
💧 Water Usage: Minimal
♻️ Waste Rating: Zero-waste
🔋 Energy Use: 0.1 kWh
🌍 Food Miles: Local
💚 Sustainability Score: 9.5/10
Ingredients
An eco-conscious gluten-free cake recipe featuring local kiwis and sustainable ingredients. Key features:
- Made with gluten-free flour blend and natural sweeteners
- Incorporates local and seasonal ingredients including kiwis, eggs, and butter
- Environmentally friendly adaptations like reusable baking materials
- Two-layer cake with fresh kiwi filling and natural garnishes
- Reduced sugar content and elimination of processed ingredients
| Dry Ingredients | Amount | Carbon Impact |
|---|---|---|
| Bob's Red Mill All-purpose GF flour (bulk purchase) | 120g, 1 cup | 0.08 kg CO2e |
| Organic sorghum flour (local mill) | 60g, 1/2 cup | 0.02 kg CO2e |
| White rice flour (bulk purchase) | 60g, 1/2 cup | 0.06 kg CO2e |
| Cornstarch (paper packaging) | 60g, 1/2 cup | 0.04 kg CO2e |
| Unrefined cane sugar (reduced from original) | 200g, 1 cup | 0.15 kg CO2e |
| Baking soda | 5g, 1 teaspoon | 0.002 kg CO2e |
| Aluminum-free baking powder | 5g, 1 teaspoon | 0.002 kg CO2e |
| Wet Ingredients | Amount | Carbon Impact |
|---|---|---|
| Local butter, softened | 115g, 1/2 cup | 0.12 kg CO2e |
| Coconut oil (replaces shortening) | 60ml, 1/4 cup | 0.05 kg CO2e |
| Plant-based milk | 120ml, 1/2 cup | 0.03 kg CO2e |
| Local free-range eggs | 4 | 0.08 kg CO2e |
| Vanilla extract | 5ml, 1 teaspoon | 0.04 kg CO2e |
| Fresh lemon juice | 30ml, 2 tablespoons | 0.01 kg CO2e |
| Kiwi Filling | Amount | Carbon Impact |
|---|---|---|
| Local grown kiwis | 3 | 0.08 kg CO2e |
| Honey (replaces refined sugar) | 30ml, 2 tablespoons | 0.03 kg CO2e |
The kiwis need to be fully ripened on the vine before harvesting, but they can be stored properly for several months after harvest, extending their availability.
Tools & Equipment
- Two 9-inch cake pans (eco-friendly aluminum)
- Mixing bowls (durable stainless steel)
- Measuring cups and spoons (stainless steel)
- Silicon spatula and whisk (plastic-free)
- Reusable silicon baking mats
- Wooden spoons (sustainable bamboo)
Instructions
- Preheat oven to 350°F (or use solar oven on sunny days)
- In a large bowl, whisk together all dry ingredients using wooden utensils
- In a separate bowl, cream butter and coconut oil, then incorporate eggs, milk, vanilla, and lemon juice
- Gradually fold wet ingredients into dry mixture until just combined
- Pour into two 9" cake pans (lined with reusable silicon mats)
- Bake 35-40 minutes or until a wooden pick comes out clean
- For filling, pulse kiwis and honey in food processor until smooth
Zero-Waste Tips
Garnish with fresh kiwi slices and edible flowers from your garden. Store in a reusable container in the refrigerator.
Impact Metrics
Traditional Store-Bought Cake vs. This Recipe
🌱 Carbon Footprint: 1.8 kg CO2e vs. 0.8 kg CO2e
♻️ Plastic Saved: 2 plastic containers + plastic wrap
💰 Cost Savings: $8-10 per cake
🚗 Food Miles Saved: ~500 miles
Community Impact
By making this recipe, you're supporting:
- Uses local, seasonal ingredients
- Reduces sugar content
- Eliminates processed shortening
- Employs reusable baking materials
- Supports local farmers
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