Name: Healthier Birthday Cake
Ingredients: 4 large eggs (at room temperature); 1 cup of maple syrup and/or honey; 1/2 cup of tahini; 1/2 cup of melted and cooled coconut oil (or ghee or butter); 1 tablespoon of vanilla extract; 2 cups of oat flour; 1/2 cup of coconut flour; 2 teaspoons of baking powder; 1/2 teaspoon sea salt; 1 can of coconut cream (cooled in fridge); 1 punnet of strawberries (sliced about 0.5cm thick); sprinkles

Healthier Birthday Cake

Melinda Jacob

(DF, RSF)

This recipe was quick and packed with whole ingredients!

Course Baked Goods

Ingredients

4 large eggs at room temperature
1 cup of maple syrup and/or honey
1/2 cup of tahini
1/2 cup of melted and cooled coconut oil or ghee or butter
1 tablespoon of vanilla extract
2 cups of oat flour
1/2 cup of coconut flour
2 teaspoons of baking powder
1/2 teaspoon sea salt
1 can of coconut cream cooled in fridge
1 punnet of strawberries sliced about 0.5cm thick
sprinkles

Instructions

Line 2 x 8-inch a cake tin with baking paper.
4 large eggs
In a large bowl whisk the eggs, maple syrup and tahini until they are well combined, then add the coconut oil and vanilla extract and whisk well.
4 large eggs, 1 cup of maple syrup and/or honey, 1/2 cup of tahini, 1/2 cup of melted and cooled coconut oil, 1 tablespoon of vanilla extract
Combine the flours, baking powder and sea salt in a separate bowl using a spatula, then add this to the wet mixture and combine well.
2 teaspoons of baking powder, 1/2 teaspoon sea salt, 2 cups of oat flour
Pre-heat the oven to 175 degrees C FF. Pour the mixture into the cake tins and level out the batter. Let the batter sit while the oven heats up, then place the tins in the oven for 20 minutes.
Meanwhile, take the coconut cream out of the fridge, shake the can and place in medium sized bowl with a teaspoon of vanilla extract. Using an electric mixer on low or a strong arm and whisk, mix the cream until it begins to thicken (approx. 3-8 minutes). If additional thickening is needed add 1/2 teaspoon of xanthum gum and/or small bits of coconut flour until it is thick enough to hold together on a cake. Then place the cream in the fridge.
1 can of coconut cream, 1/2 cup of coconut flour
Once the cake is finished, cool on a wire wrack. Once it is completely cooled, add some cream to the top of one of the cakes, then layer the strawberries down. Add a small amount of cream in the centre on top of the strawberries (this will help the top cake stick) then add the other cake on top. Add the rest of the cream and your desired amount of sprinkles. Store in the fridge.
1 punnet of strawberries, sprinkles

Keyword Dairy Free, Refined Sugar Free

Healthier Birthday Cake