Soft and spongy cake with layers of whipped coconut cream, jam and fresh berries, this gluten free birthday cake has become a popular one in our family to celebrate birthdays.
Not only is the cake made gluten free and dairy free friendly so that no one misses out the recipe uses ingredients that make a healthier cake to celebrate and nourish with your friends and family.
Make It Better
Instead of refined flours and lots of sugar this gluten free birthday cake recipe is made with flours such as almond meal and coconut flour and wet ingredients such as eggs, good quality oil and Almond Breeze plant based almond milk for a lighter result. The recipe is naturally sweetened with small amounts of honey and no added refined white sugars.
To make this recipe gluten free and dairy free this healthier birthday cake uses some of my favourite ingredients for nourishing baking:
Gluten free flours: almond meal, coconut flour and tapioca flour. Together this combination of flours makes the perfect cake texture yet gluten free and nourishing too.
Almond milk for plant based, dairy free milk with no hidden sugars. I used Almond Breeze Vanilla Unsweetened Almond Milk for a delicious addition to this healthier cake with a hint of vanilla for the perfect flavour.
Eggs to bind, give rise and provide a source of additional protein.
Coconut oil/ almond oil or macadamia oil. Instead of using poor quality oils like vegetable oil, this cake uses good quality oil such as coconut, almond or macadamia. You can also use extra virgin olive oil it just gives a stronger flavour. For kids I use a milder oil like coconut, almond or macadamia.
Honey to naturally sweeten without refined sugars and in smaller than usual amounts for a cake that is better for you.
A hint of vanilla for flavour.
The recipe is gluten free, dairy free and refined sugar free.
Gluten Free Birthday Cake
- 400 ml canned full fat coconut milk (refrigerated overnight)
- 1 tbsp honey
- 1/2 vanilla extract
- sugar free jam
- fresh berries
- Pre-heat oven at 180°C.
- In a mixing bowl combine wet ingredients. Whisk eggs with Almond Breeze Unsweetened Vaniall Almond Milk, coconut oil, honey and vanilla.
- Add dry ingredients. Combine almond meal with sifted coconut flour, tapioca flour and baking powder.
- Pour batter into a lined/greased cake tin and bake in oven for 25 minutes or until cooked through.
- Allow to cool whilst preparing frosting.
- Prepare frosting. Scoop out coconut milk solids from can (reserve liquid for another use). Add honey and vanilla and whip with electric beaters until thickened. Transfer to fridge to further thicken and ready to frost cooled cake.
- Frost cake and decorate with fresh berries to serve.
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This recipe was created by nutritionist and recipe developer Casey-Lee Lyons for Almond Breeze.
Recipe and image copyright Live Love Nourish 2021.