Spongy, fluffy, tasty, extra moist and super fun! This Strawberry Paleo Birthday Cake made quite an impression this weekend and the best part is that it was very easy to make.
My oldest daughter, Lilah, turned 4 on Saturday, so I spent a good amount of my weekend in the kitchen baking a few different types of desserts. She is now obsessed with “Pinkalicious”, the story of a little girl who eats so many pink cupcakes that she turns pink. Food coloring does not appeal to me, but I was able to figure out a way to color the frosting with real fruit.
I made some raspberry-vanilla cupcakes and this strawberry paleo birthday cake, they were both delicious but I am keeping the other recipe for the recipe book that is in the works. Many of you have been asking about its release date, but I don’t have deadline right now. I am keeping it fun, and taking my time to re-test each recipe, re-take a few pictures and work on some new recipes as well…all while two kids are tugging on my leg, wanting to “decorate” the plates and backgrounds and running their fingers through my nicely frosted cakes. I will get there someday in the near future. Stay tuned!
Lilah pointed out that the cake should have been pink as well and not just the frosting and filling. I am thinking that adding some freeze-dried strawberry powder to the cake batter would have made the cake more little princess-approved, but just too overwhelmingly pink for the rest of the guests.
2 cups of almond flour
½ cup of arrowroot powder
½ cup of coconut flour
½ cup of coconut oil
½ cup of honey
1 cup of applesauce
1 tbsp of vanilla
2 tsp of baking soda
2 tsp of apple cider vinegar
· Preheat oven to 325 degrees Fahrenheit.
· Using a food processor or an electric mixer combine all the ingredients together.
· Pour the batter into two greased 9-inch round cake pans.
· Bake for 25 to 35 or until a toothpick inserted in the center comes out dry.
· Refrigerate to cool it down before frosting it
Ingredients for the filling:
2 cups of chopped fresh strawberries
½ cup of water
¼ cup of honey
· In a small saucepan bring all the ingredients to a boil.
· Cook uncovered over medium heat for about 10 minutes or until the mixture has thicken and most of the water has evaporated.
· Refrigerate to cool it down
Ingredients for the frosting:
1 ½ cups of coconut oil or half coconut oil and half butter
1/3 cup of raw honey
2 tbsp of coconut flour
4 tbsp of arrowroot powder
½ to 1 cup of freeze-dried strawberries
Fresh strawberries for decoration (optional)
· Put the strawberries into a clean coffee grinder or blender and grind until pulverized.
· Run the powder through a strainer to remove the seeds and larger pieces.
· Using an electric mixer, combine the coconut oil with the raw honey, coconut flour and arrowroot powder, until the frosting looks uniform and fluffy.
· Start adding the strawberry powder until you get the desired flavor and color.
· To assemble the cake, put one cake on a large round plate or a cake stand, spread the strawberry filling over the top and place the second cake over it, frost the cake as desired.
Tips:If the cake is cold it will be easier to frost.
If the frosting is too runny or the oil starts separating from the other ingredients, refrigerate for a few minutes and whip it again with the electric mixer.
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