Hey all you beautiful people, guess what yesterday was? It was my BIRTHDAY! Wooo. And who says you can’t make your own birthday cake in celebration? Even if your day-o-birth doesn’t fall in the month of July, keep this recipe in your index for a quick, healthy, and truly satisfying birthday cake for your loved ones. Show them that you truly wish them many more happy and healthy years of living by making this Fruit-fetti Birthday Cake which can be paired with BanaNO Cream to please their taste buds but also keep their beautiful body happy from the inside out.
When I was younger, since my birthday is only a couple days before July 4th, my mother would also make me cakes that involved the colors red, white, and blue OR chocolate (I mean, that’s always a winner with me). She would typically lay the fruits (raspberries, blueberries) and icing in a flag design, now you know where I got some of my philosphy of having fun in the kitchen from. I’m all about indulging once in a while and enjoying all the sweet treats life has to offer, but often times when you have a birthday you’re given the ENTIRE cake to take home and one day of your birthday soon turns into a week of birthday cake… that is what I call overindulging.
With this recipe, you can literally eat the whole entire cake and it would be less calories than a typical store bought piece of cake. But I’m not promoting you eat the whole cake in one sitting… spread it out a little (haha). This cake is not only high in fiber (especially from the coconut flour which you can read more about here), but also high in protein. Just a forward, if you’re expecting a super rich cake, this is may not be the recipe for you. This cake recipe satisfies all the sweet cravings with a lighter spongey cake texture, without being as “heavy” on digestion or calorically dense as traditional cakes.
- 1/4 cup coconut flour
- 1/2 cup vanilla almond milk
- 1 organic egg
- 4 organic egg whites
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1 dash of cinnamon
- 1 Tbs. zest of lemon
- 2 tsp. vanilla extract
- 1 Tbs. local honey
- stevia (to taste/sweeten)
- pinch of salt
- INSIDE FRUIT-FETTI (optional):
- simply take frozen fruit in a variety of colors (mango, raspberries, blueberries, pineapple, etc.) and roughly chop about 1/4 cup total.
- Preheat oven to 350 degrees F.
- Grease a round baking pan. You may use any shape you desire.
- Combine all the wet ingredients in a large mixing bowl (eggs, almond milk, vanilla). Whisk until combined.
- Stir in dry ingredients (all remaining ingredients), and stir until combined.
- NOTE: with coconut flour, the batter may initial look and feel like it’s very thin and watery. This will change as the coconut flour starts to absorb the moisture. The overall batter will be thinner than a standard cake batter, this is desired. When baking it will come together.
- INSIDE CONFETTI (optional): take the 1/4 cup of frozen fruit confetti and gently stir into the batter.
- Bake for 30-40 minutes (depending on your oven settings), or until you can stick a knife/toothpick into the center and it comes out clean.
- Let sit and cool for about 10-20 minutes.
- Serve with BanaNO Cream (recipe on site)
- Garnish with fresh berries or sprinkles.
- Enjoy!
What’s your favorite birthday treat? Share below, I love hearing your comments!
Have a great day,
xo McKel
