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Eli’s birthday cake

January 16, 2013

I cannot believe that it has already been a year since our sweet Eli joined the family. He is such an awesome boy and a perfect 3rd boy!!! :)Picture 6

He is my nurser!!! He is prefers to nurse and rarely eats food. He eats maybe only 15-25% food daily. Must be because we are eating so healthy and I have a great supply this time around!!!

Since he is still at the beginning of forming his taste for food, I did not want to bombard him with super sugary cake, where all he wants and craves is sweet BUT who turns one and doesn’t get a cake??? I am not mean! :)

I combined and changed a few recipes to make this delicious GRAIN-FREE sweetened with Honey cake! I might add that he loved it but his was without the Enjoy Life Mini Chips.

Picture 4


For the cake:

1/2 cup plus 2 tsp coconut flour, sifted
1/4 tsp salt
1/4 tsp baking soda
5 whole eggs (2 of them separated)
1/2 cup coconut oil
1/2 cup honey
1 tsp vanilla extract
1 tsp lemon juice

Directions for the cake:

Preheat oven to 350 degrees.

For the cake:
Sift dry ingredients together and set aside.

Separate 2 of the eggs, setting the whites aside.

Using a mixer or hand whisk, combine the 3 remaining eggs, the two egg yolks, coconut oil, honey, vanilla and lemon juice until they are really well combined.

On low-speed, mix the dry ingredients into the wet ingredients. Continue to mix till the batter is smooth and has no lumps.

In a small bowl beat the egg whites till thick soft peaks form. Fold into the batter.

Since it was for a baby first birthday, I used my large cupcake pan. Grease pans and add batter evenly in all 6 tins.

Bake at 350 degrees for about 20-25 min. or until a toothpick in the center comes out clean.

Allow the cake to cool for 5-10 minutes, then carefully remove from the pan. Cool completely. I cut the muffins in half and added a layer of frosting mixed with a good quality jam.

For the frosting:

1 cup softened coconut butter (Artisana)
1 cup cold pressed palm shortening (Spectrum)
3-4 TBSP honey
1-2 tsp vanilla extract

The Frosting Directions:

Coconut butter tends to get really hard when stored below 76 degrees. CAREFULLY warm the coconut butter
Using a mixer with a paddle attachment or by hand, beat together the coconut butter, (optional coconut cream), shortening, vanilla and honey. Mix until smooth and well combined…no lumps. Don’t be surprised if it gets pretty thin. It will firm up when you chill it.
Chill the mixture for at least 1 hour.
Take it out of the fridge and allow to soften a bit. Beat it again till smooth and fluffy. Spread on the ‘chilled’ cake.

For the inside filling I just mixed some raspberry jam with some of the frosting. Maybe 2 TBSP or so or good quality Raspberry Jam!

Top cakes (cupcakes) with remaining icing and add a few Enjoy Life Mini Chips, if you desire!

Picture 3ENJOY!!!!

One Comment leave one →
  1. February 2, 2013 6:38 pm

    Gorgeous!!! And Happy Birthday, Eli!! He’s adorable!! I am LOVING this site. It’s my go-to for recipes and tips. And I continuously post your stuff on FB. Thanks for taking the time to do all you do, especially with 3 little ones making it not-so-easy, I’m sure :)

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