Treats and Desserts
Paleo Birthday Cake
A delicious and beautiful birthday cake with all the flavor and none of the guilt.
Paleo Birthday Cake
A delicious and beautiful birthday cake with all the flavor and none of the guilt.
Ingredients
For the Cake (2, 9-inch round pans)
- 3 ½ cups almond flour (oat flour works also….i learned this after running out of almond flour and had to do half and half)
- ½ cup coconut flour
- 1 ½ teaspoons baking soda
- ¾ teaspoon sea salt
- 6 large eggs
- ⅔ cup maple syrup or honey
- ½ cup melted coconut oil (or avocado oil)
- ⅓ cup unsweetened almond milk
- 1 ½ tablespoons vanilla extract
- 1 tablespoon almond extract
- 1 ½ teaspoons apple cider vinegar
For the Icing
- 1 ½ cups coconut cream (chilled overnight- strongly recommend the “Lets do Organic” brand heavy coconut whipping cream)
- 3 tablespoons maple syrup or honey
- 1 ½ teaspoons vanilla extract
- 1 tablespoon almond extract (optional)
Optional Topping
- Naturally colored sprinkles (paleo-friendly)
- Fresh berries
- Shredded coconut
Instructions
- Set oven to 325°F. Grease and line two 8-inch cake pans with parchment paper.
- In a large bowl, whisk together almond flour, coconut flour, baking soda, and salt.
- In another bowl, whisk eggs, maple syrup, melted coconut oil, almond milk, vanilla, almond extract, and apple cider vinegar.
- Gradually stir the wet ingredients into the dry until smooth.
- Divide batter evenly between the pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely before frosting.
- Beat chilled coconut cream with a hand mixer until fluffy. Add maple syrup and vanilla, then whip until smooth.
- Spread frosting between layers and on top. Decorate with sprinkles, fresh berries, or shredded coconut.