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A birthday cake that’s healthy enough for kids of all ages!
For the cake:
Preheat the oven to 325 F. Line the bottom of two 8-inch or 9-inch cake pans with parchment paper and lightly butter the edges of the pan. Using 8-inch cake pans will give you extra batter for about 4 or 5 cupcakes. Set pans aside.
In a mixing bowl, whisk the coconut flour, salt and baking soda. In another large bowl, beat the eggs, butter, honey, vanilla and orange zest together until smooth.
Add the dry ingredients to the wet in 2 batches and mix until just combined. Pour batter into the prepared pans about 3/4 the way full and bake for 35-40 minutes. When done, cakes will be golden. If baking cupcakes, bake for only 10-16 minutes.
Remove pans from oven and set on a rack. Allow cakes to cool. Cover and wrap well and place in the freezer for at least 2 hours (or overnight). Freezing helps lock in moistness and flavor but also makes the cakes easy to frost so do not skip this step. Remove from freezer and set out for 30 minutes prior to frosting.
For the frosting:
In a small bowl, beat the cream until thick and fluffy. Add the cream cheese or coconut butter, vanilla and honey and beat until smooth.
To create the ombre white to dark pink look, scoop out a generous 1/3 portion of the frosting and place in another mixing bowl. Beat in 2 tablespoons of flour to this to create a nice white frosting for piping.
For the assembly:
Put the first cake onto your serving platter. Slather some frosting on top of the cake for the inner filling, about 1/4 cup. Place the second cake on top.
Fill a pastry bag with the white frosting with a large star tip (or anything that you like the look of). Start piping a row of roses on the upper 1/3 part of the cake. Pipe roses by creating a continuous circle of frosting until your desired size. Work upwards to cover the top portion of the cake in white roses.
Next, blend the strawberries in a food processor until they are a fine powder. Add 4 tablespoons of the powder to the remaining frosting (or however much powder to reach desired hue). This part will be the light pink color that goes right below the white frosting. Pipe another row of roses on the cake right below the layer of white roses, leaving enough space for the last, darker pink row.
Add the rest of the powdered strawberries to the remaining frosting and beat in until smooth. If the color is not as dark as you’d like, you can add a few drops of strawberry juice or natural food dye. We ended up using 2 drops of the natural food dye. Pipe the last row and marvel at your beautiful healthy cake!
Note: We have been loving the ombre look lately and wanted to create this for our little girl’s birthday. The strawberries do not create a very strong flavor and act as more of a powdered sugar substitute while giving color. You can substitute with powdered xylitol if you do not want the pink color or fear your baby may be allergic to strawberries. If you don’t want to use xylitol, you may add 6 tablespoons of a flour of choice (not wheat, so it doesn’t change the color) and liquid stevia to taste.
Recipe adapted from Journey to Health.
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