Once upon a time my little girl turned one. I, being the overly-protective-crazy-health-nut-hippie-freaked-out mom that I *sometimes* am, was determined to give my little girl the best birthday cake ever. I wanted something without refined sugars. Without artificial coloring. And grain free.
Why grain free?
Well, if you remember from this post, grains can be hard to digest. This is especially true for young tummies. Babies are born with leaky gut, meaning that things like grains can do some serious damage. In fact, the foods we feed our babies and toddlers can play a huge impact on their health for the rest of their lives. We were really diligent about keeping little C free from grains up to this point, so when the birthday rolled around I knew I didn’t want to freak her guts out (literally) by giving her a refined cake. No thanks.
After hours (seriously, I have a problem) of research and playing around in the kitchen I came up with this gem of a recipe for a grain free cake. When I first started I honestly didn’t have high hopes for it… thinking that nobody except little C would like it.
Turns out this is a DELICIOUS grain free cake!
My family loved it. My sisters wanted the recipe (which I’m finally getting around too… you know, six months later). It was a hit. And what did C think about it? Well, considering that she had a major breakdown just before, this grain free cake brought a smile to her face. I’ll take it.
So whether you are celebrating your 99th birthday or your baby’s first, this birthday cake is perfect. It’s moist, flavorful, and yes, grain free. It is also free from refined sugars. But your guests will never know!
Serves: 4 round 9x1.5 inch cakes
- 10 eggs, whisked
- 1⅓ cup unsweetened organic applesauce
- ¼ tsp strawberry liquid stevia
- ⅔ cup raw honey
- 2 Tbs vanilla extract
- 1⅓ cup coconut flour, sifted
- 1⅓ cup tapioca flour
- 1½ cup almond flour
- ½ tsp real salt
- 1 tsp baking soda
- 1 tsp aluminum free baking powder
- ⅔ cup melted coconut oil (where to buy)
- Mix using a stand mixer or hand mixer
- Pour equal parts into 4 round 9 x 1.5 inch cake pans that have been greased.*
- Bake at 325 degrees for 15 - 18 minutes, watching carefully the last few minutes to avoid over browning.
- Let cool for five minutes and then transfer out of the pans onto a wire rack to cool completely
*You could easily half this recipe. As you can tell from my photos my cake was pretty tall and we had more than enough to go around for the 12 of us there. If you half the recipe, just pour equal amounts of the batter into two cake pans instead of four.
I frosted my cake using a variation of a coconut buttercream frosting recipe. Not sure I'd use it again, but it worked. Make sure to spread a very thin layer of frosting between the two layers to keep it from slipping. The real secret to making this cake yummy is to top it off with a simple strawberry compote. Delicious!
An important note
This grain free cake doesn’t rise a whole lot and is quite deceiving when you pull it out of the oven. It may not seem like a lot of cake, but once frosted and stacked it will be plenty. Promise. Don’t do what I do and freak out that you’ve ruined your daughters birthday. Not useful. Or true.
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