Sometimes you want to celebrate, but you can’t or won’t eat store bought cake. So what can you do?
Check out this recipe, and make your own delicious coconut paleo cake!
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The ingredients are simple, and the recipe is easy. But I will tell it to you straight, it will take you some time to make it. Plan for around 2 hours or so.
I made this cake for Daniel’s first birthday, and it was a hit!
For the batter, I used my coconut paleo cookies recipe, but I doubled it:
The ingredients for the batter:
- 2 cups paleo flour (I’ve been using Bob’s Red Mill Paleo Baking Flour… it’s pricey though, so I plan to make my own flour mix in the future.)
- 4 eggs
- 1 cup coconut flakes (unsweetened, with no additives)
- 1 cup coconut milk (with no additives)
- 1 cup maple syrup (I used a bit less than a cup, I don’t like things too sweet)
- 2 tbs coconut oil
- 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp baking soda
I wanted to make a three-layer-cake, to be fancy. I also wanted to go all out because I had never made a cake before, and this was to be my baby’s first ever birthday cake!
How to make the paleo coconut cake:
- Mix the ingredients with a hand blender
- Preheat the oven at 350ºF
- Rub a spring form cake pan with coconut oil, to make sure batter won’t stick to it
- Pour some of the mixture into a spring form cake pan. I poured about a third of my mixture in, because I wanted to make 3 layers. The other option is to pour all the mixture in, and slice it horizontally with a knife once it’s baked. I wanted the cake to look even, so I did it the long way and baked each layer individually.
- Bake for about 17 minutes
- Do the toothpick check. Stick a toothpick in a couple of places. if any batter sticks to the toothpick, it needs to stay a little longer in the oven.
- Allow the batter to cool before removing it from the cake pan
- Wash the cake pan between baking each layer, to make sure that the batter won’t stick
- Repeat as you make each layer
Here’s what I used to make the cream between each layer, and also used as the frosting.
- soft goat cheese
- 1 cooked banana (in a pan with a splash of coconut oil)
- 1 steamed apple (previously skinned, pitted and sliced)
- 1 steamed pear (previously skinned, pitted and sliced)
- maple syrup (to taste)
- coconut milk (without additives)
- Blend all ingredients thoroughly. I used our Ninja Blender.
- Using a butter knife, spread the cream on each layer before staking the next layer on top
- When all layers have been creamed and stacked, spread the cream on top and on the sides. Carefully cover the entire visible surface of the cake
The finishing touches
- I added a layer of powdered dark cocoa on top
- I also added a layer of cinnamon on top
- I wanted to save Daniel a slice without cocoa and cinnamon, so we used a cake serving knife as a stencil/shield while adding the cocoa, so that his slice would remain cocoa free.
- Refrigerate for at least a couple of hours before serving
There was no way to know what the cake would taste like until we were ready to have it the next day. I was very excited and a bit nervous, but it tasted amazing! It tasted like something from a bakery.
For a first-ever cake baking challenge? Well done!
I’m very pleased with how my coconut paleo cake turned out, and I’m excited to make and eat some more when my birthday comes around. Now that I know I can do this, I can finally have some birthday cake like normal people!