Gluten-Free and Dairy-Free Birthday Cake

Photo by Abby Phon, MindBodyGreen 

Yield: 15-20 Servings, Makes 2-layer 8″cake

Featured on the MindBodyGreen blog, adapted from the blog “The Spunky Coconut”

Cake

Ingredients:

• 2 cups organic cannellini beans, drained
• 6 organic, free range eggs
• 3/4 tsp. vanilla liquid stevia
• 1 tsp. vanilla
• 1/3 cup coconut palm sugar
• 1/4 cup coconut oil, melted
• 1/3 cup coconut flour, sifted
• 1 tsp. baking soda
• 1 1/2 tsp. baking powder
• 1/2 tsp. sea salt

Optional: Freeze-dried strawberries

Directions:

Preheat oven to 325F.

1. Add beans, eggs, stevia, vanilla and honey to Vitamix or blender and blend.
2. Add coconut oil, coconut flour, baking soda, baking powder and salt, and blend.
3. Add freeze dried strawberries if desired and stir.
4. Pour into two greased 8″ cake pans lined with unbleached parchment paper.
5. Bake at 325 degrees for about 25-30 minutes.
6. Cake is done when a toothpick or knife inserted into the center comes out clean.

* Note, if you’re using a larger pan (e.g. 9″ or 10″) double the recipe.

* If you’re making cupcakes, start checking after about 22 minutes.

Filling

Ingredients:

Organic Strawberry Fruit Spread (or other flavor – sweetened with apple juice only)
Organic strawberries (washed, dried & sliced thinly)

See assembly below.

Frosting

Ingredients:

• 1 cup vegan butter replacements
• 3-4 cups organic powdered sugar
• 2 tsp. organic vanilla extract
• 1/4 cup unsweetened almond milk
• Beet juice or other natural red food dye

Directions:

1. Cream vegan butter subistute in a bowl using a hand mixer or electric mixer.
2. Add vanilla.
3. Gradually add sugar, about a cup at a time, until mixed well and has a frosting-like consistency. If it’s too soft, add more sugar. If it’s too thick, add a touch of almond milk to thin it out.
4. Add desired amount of natural food dye and mix well.

To Assemble the cake:

1. Place one layer on your plate and cover it with strawberry fruit preserve.
2. Arrange thinly sliced strawberries on top, all over entire cake.
3. Place second layer on top.
4. Trim outside edge and top of cake, exposing the lighter-colored interior.
5. Apply a thin layer of frosting, to cover the exposed cake.

 

To check out the original recipe and other Gluten-Free, Dairy-Free foods,  go to  The Spunky Coconut blog by Kelly V.  Brozyna.

Photo by Kelly V. Brozyna

See more Gluten-Free recipes by clicking HERE.

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