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)
Directions
- Preheat over to 350d. Grease both cake pans – I used 2, 8-inch cake pans.
- Mix the dry ingredients in a bowl.
- Put the wet ingredients in a blender and blend for a few seconds
- Add dry ingredients to the blender and blend again, (pause to scrape sides of blender and repeat if needed).
- Pour into the greased cake pans.
- Bake 25-27min.
- Cool well before removing from the pans (I left mine overnight in the fridge before icing).
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 @farmberry.ca
FUN!
Ice the top of one cake. Stack together. Finish icing.
CELEBRATE.
Recipe inspiration:
@meganstevenseatbeautiful
@eatingbyelaine
@thebigmansworld
