2 x Birthday Cake Recipes
When it comes to providing for my daughter, it won’t come as a surprise to you that I choose the most nutritious option possible. I don’t want her to go without, but I also don’t believe in feeding her junk. So, even on her birthday, I will bake a cake that’s brimming with antioxidants, promotes wellbeing and is rich in healthy essential fatty acids. And yes, it tastes delicious and she loves it!
Here are two of my go-to cake recipes.
Chocolate Olive Oil Cake
Ingredients
300g (10 ½ oz / 3 cups) almond meal
60g (2 oz / ½ cups) raw cacao powder
2 ½ tsp gluten-free baking powder
4 organic eggs
2 tsp vanilla extract
125ml (4 fl oz / ½ cup) cold-pressed olive oil or macadamia nut oil
125ml (4 fl oz / ½ cup) almond milk
125ml (4 fl oz / ½ cup) organic maple syrup
For the Chocolate Avocado Frosting
2 large ripe avocados (400g), peeled and pitted
⅓ cup (30g) cacao powder
¼ cup (60ml) coconut cream
½ cup (125ml) maple syrup
¼ tsp vanilla extract
Method
Preheat oven to 160°C fan forced (320°F).
Combine almond meal, cacao powder and baking powder in a bowl.
Add eggs, vanilla, olive oil, almond milk and maple syrup. Mix well to form a smooth batter.
Pour the mixture into a lined 20cm (8 inches) baking tin.
Bake for 45 minutes or until just cooked through, or enough for it to be a little moist inside.
Remove from the oven and cool completely.
Garnish with ganache or choice of frosting.
To Make The Chocolate Avocado Frosting
Place all the ingredients in a bowl and blend until smooth. Refrigerate for at least half an hour before icing your cake with it.
Store in an airtight container in the fridge for up to 3 days or freeze for up to 4 months.
Gluten Free Birthday Cake
Ingredients
2 cups blanched almond meal
1 cup coconut milk (canned)
½ cup (100g/ 3.5 oz) grass-fed butter
½ cup organic rice malt syrup (or natural sweetener of choice)
¼ cup coconut flour
4 eggs
1 tsp gluten-free baking powder
1 tsp vanilla extract
For the Butter Cream Frosting
1 ¼ cups shredded coconut
½ cup (100g / 3.5 oz) butter, cubed
½ cup mixed berries (thaw if frozen)
2 tbsp organic rice malt syrup (or natural sweetener of choice)
1 tsp vanilla extract
Method
Preheat oven to 180°C (350°F) and line a 20 x 20 cm (8 x 8 inches) tin with baking paper.
In a large bowl combine the almond meal, coconut flour and baking powder.
In a blender or mix master, beat the butter and rice malt syrup together.
Add the eggs, vanilla, coconut milk and mix well. (Don't worry if it looks a little curdled). Pour this into the large bowl with the dry ingredients and gently mix together.
Transfer into the lined tin and bake for 40-45 minutes or until a skewer comes out clean.
Allow to cool completely before cutting into desired sized squares.
To Make The Frosting
In a high power blender or food processor whiz the coconut until buttery. (Speed 9 thermomix)
Add the butter cubes and continue to whiz until smooth.
Add the berries, whiz again. You should have a nice purple colour frosting.
Add the rice malt syrup and vanilla and whiz on slow until combined.
Spread the frosting onto the cooled cake and enjoy.
Make your icing different colours: kiwi makes green, cabbage juice makes blue, mango makes orange.
Happy Birthday!