Grain Free Birthday Cake

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Grain Free Birthday Cake

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Makes one 8" three layer cake.

Ingredients: 

Cake Ingredients:

  • ¼ c coconut flour
  • ¼ c cocoa powder
  • 1 Tbsp instant espresso powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 4 large eggs (at room temperature)
  • ¼ c coconut oil, melted
  • ¼ c honey
  • 2 Tbsp almond milk (plain or vanilla)
  • 1 ½ Tbsp vanilla extract
  • 1 tsp lemon juice

Caramel Filling Ingredients:

  • 1 c medjool dates, pitted and soaked in water for about 1 hour
  • 3 Tbsp raw agave nectar
  • 2 Tbsp cashew butter
  • ½ tsp salt
  • 2 Tbsp coconut oil melted
  • 1 ½ tsp vanilla extract

Sunbutter Frosting

  • 1 c sunflower seed butter
  • ¼ c palm oil shortening
  • ¼ c coconut manna, melted
  • ½ tsp vanilla extract
  • ½ tsp salt
  • 1 tsp maple syrup
Directions: 
  1. Preheat oven to 350F
  2. Combine the coconut flour, cocoa powder, espresso powder, baking soda, salt and salt in a medium mixing bowl. Whisk to combine.
  3. In a separate bowl, combine the eggs, coconut oil, honey, almond milk, vanilla extract and lemon juice.
  4. Add the dry ingredient to the wet and mix to combine into a smooth batter.
  5. Fill each of three round cake pans half way up, distributing the batter equally among the pans.
  6. Place pans on a cookie sheet in the oven and bake for 18-20 minutes or until a toothpick inserted into the center of each cake comes out clean.
  7. Allow to cool until ready to fill and layer. Once cool, invert cakes on a wire baking rack to release the pans.

For Filling:

  1. Place all ingredients into the bowl of your food processor and blend until smooth, stopping to scrape down the sides.
  2. Using an offset spatula, spread filling to about ¼” thickness onto the flat side of 2 cakes, leaving about 1/4” from the outer edge of cake all around. Stack one on top of the other, and top with the last cake.

For Frosting:

  1. Whip all ingredients in a mixing bowl with a hand blender until fluffy.
  2. Chill in refrigerator until ready to use.
  3. Whip again before frosting the cake.

I like to top my cake with raw unsweetened cacao nibs, you could also do toasted coconut flakes! 

Notes: 
Contributor Bio: Jesa Henneberry is a health and wellness-oriented, private chef  specializing in Vegan, Paleo and allergen-free diets to support active lifestyles--offering creative healthy perspective to a variety of cuisines and products. She also offers weekly healthy meal programs delivered to individual clients, including delicious desserts that are actually good for you! 
 
Jesa’s work as a  freelance  private chef has taken her into the kitchens of  many bold-faced names, has her  creating the menus for major social events and producing and modifying food for clients who are focused on eating in a healthful but delicious and sophisticated manner.  Applying  very different food disciplines, Jesa is an expert Paleo chef and also a Vegan chef, and manages to combine the two harmoniously. Check out her website!
 

Jesa Henneberry

Jesa Henneberry is a professional chef who specializes in the vegan/paleo diet as well as cooking for people with food allergies.  She’s also a nutrition counsellor who truly lives what she suggests to her many high-profile clients.  She creates menus for major social events while producing and modifying food for clients who are focused on eating in a healthful but delicious and sophisticated manner.

An elite athlete and award-winning figure competitor, Jesa believes that eating right is only part of the picture.  That every person who wants to live a healthy lifestyle needs to incorporate movement, exercise, and a positive attitude about a fulfilled mind and body.

www.jesahenneberry.com