Pull out your candles, party hat, and fun birthday napkins for this delicious slice of heaven! Birthdays and special occasions require a masterfully created cake to properly celebrate. That’s my mantra, anyway. I took on the challenge to re-create our favorite birthday cake, using only wholesome, real food ingredients. The end result was a rich, moist cake filled with delicate sweet flavor and indulgent, dark chocolate frosting. It feels great to have a new, wholesome birthday cake tradition.
Don’t get me wrong, this cake is an indulgence . . . big time. Yes, all the ingredients are wholesome, but it’s still a very decadent, calorie- filled dessert, so watch portion size and limit this one for extra special occasions . . . like your next big birthday celebration!
Note: This recipe calls for turmeric, which may seem a bit strange. There’s a good reason for it, don’t worry! The turmeric gives the cake a vibrant yellow hue, without adding any detectable flavor. This is a little trick that I often use when I want to add yellow color to food without using artificial coloring. If you don’t have turmeric, or don’t care how yellow your cake turns out, feel free to leave the turmeric out. I promise it won’t hurt my feelings. Much.
10 eggs, separated and divided
2 cups blanched almond flour
¼ cup coconut flour
½ teaspoon baking soda
¼ teaspoon ground turmeric
1 cup raw honey
1 tablespoon raw honey
1 tablespoon vanilla extract
½ teaspoon sea salt
Preheat the oven to 350 ̊F. Line an 8 × 2 round cake pan with parchment paper. Lightly brush with coconut oil.
In a medium bowl, combine the almond flour, coconut flour, baking soda, and turmeric.
Separate out 6 egg whites, and place the remaining yolks and eggs in a large mixing bowl. Add 1 cup of the honey and the vanilla extract to the egg yolk mixture. Mix well. Add the dry ingredients to the egg yolk mixture. Mix until creamy.
Whip the egg whites until soft peaks form. Add the remaining 1 tablespoon honey and 1⁄2 teaspoon salt to the whipped egg whites. Beat for 30 seconds. Carefully fold the egg whites into the batter with a large spoon. Batter should be fluffy.
Smooth the batter into the prepared pan. Bake for 25–30 minutes, until golden and baked through.
Once the cake has cooled, loosen the sides with a knife. Cover with a cake plate and flip the pan over. Carefully remove the pan and peel off the parchment paper. Use a serrated knife to slice the cake into two layers. Top the bottom cake layer with the Whipped Coconut Cream. Place the second cake layer on top of the Whipped Coconut Cream layer. Frost the entire cake with Fluffy Chocolate Frosting. Sneak a few licks . . . Once the frosting is smooth, place in the fridge to chill for at least 20 minutes, and preferably overnight. Slice and enjoy!
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