The ‘It’s My Birthday Cake’

I’m calling this recipe, the ‘It’s My Birthday Cake’ – any guesses why?!?

It was my birthday yesterday, and since Toronto is in lockdown and the ways to celebrate are limited, I thought I’d dedicate myself to a fun & festive challenge. How to make a delicious, low sugar, vibrant colour, double-layer, FUN birthday cake. I think I succeeded ?

(Why a double-decker cake? Is it necessary? No. But it’s Gemini season, soooo… ?‍♀️)

Here’s the recipe: 

It’s My Birthday Cake

Dry Ingredients

  • 1 cup cassava flour
  • 1/3 cup green banana flour
  • 2 tsp cinnamon
  • 2 tsp baking soda
  • 1/2 tsp sea salt

Wet Ingredients:

  • 2 cups grated zucchini
  • 1 cup unsweetened apple sauce
  • 1/2 cup vegan butter
  • 1/2 cup maple syrup
  • 3 tsps vanilla extract
  • 6 eggs (I used duck eggs as I’m sensitive to reg’ eggs! You could also try flax eggs)


  1. Preheat over to 350d. Grease both cake pans – I used 2, 8-inch cake pans.
  2. Mix the dry ingredients in a bowl. 
  3. Put the wet ingredients in a blender and blend for a few seconds
  4. Add dry ingredients to the blender and blend again, (pause to scrape sides of blender and repeat if needed).
  5. Pour into the greased cake pans. 
  6. Bake 25-27min. 
  7. Cool well before removing from the pans (I left mine overnight in the fridge before icing). 


  • 1/2 cup melted coconut oil
  • 1/4 cup + 1 tsp vegan butter
  • 1 cup unsweetened apple sauce
  • 3 tbsp maple syrup
  • 1/2 cup collagen protein powder (plain)
  • 1 tbsp coconut flour
  • 3 tbsp coconut butter
  • 1 tsp vanilla extract
  • 1 cup monkfruit sweetener (most are a mix with erythritol) 

Blend it all in a blender. 

Colours from (real food sources) were added after individually:

  • Purple sweet potato + Blue butterfly pea by @suncorefoods
  • Pink Pitaya Powder (dragonfruit powder) by


Ice the top of one cake. Stack together. Finish icing. 


Recipe inspiration: