It does contain organic eggs, but is dairy and gluten free. {And Organic butter in the icing if using}.
I made this cake for my daughter’s 6th birthday last October. It was a hit with the kids and adults alike, although I did overcook it just a touch, but no one seemed to notice and it was all eaten up pretty quickly. Often the kids just eat the icing and that’s it, so I was very humbled that even the little ones ate the cake part too.
So I decided to give it another go for my birthday. It is quite a hefty cake, the almond meal makes it quite dense, but it is moist and delicious too.
The years keep on rolling by, but I think I’ve started to change my tune a little on ageing. I used to dread every birthday, getting older and feeling somehow less in a way; less happy; less important, like life was slipping through my fingers like sand.
But gradually I’ve been questioning these beliefs and fully embracing the fact that I get to celebrate another birthday! Another year to be here, filled with wonder and awe at this strange ride we are all on.
Mum’s life was cut short and it’s forever ingrained in my memory or her saying on her 66th birthday, ‘I made it to 66’! That was her very last birthday.
And now I’m 44! Which sounds absolutely ridiculous, how did that even happen?
How about embracing our age? And all the moments leading up to now, how absolutely lucky to have experienced it all so far.
We can easily forget how precious our lives are when we are caught up in the day to day of our busy lives; forget how awesome this is; how each moment can be filled with joy and wonder and delight; if we just take a moment to look around and appreciate all the things.
Heart expanding, and mind boggling all at the same time.
I hope you get a chance to try this cake for your own birthday or someone special in your life, or if you do have kiddos that are ok with almond meal, give it a go!
And here’s to another year living this wondrous life, with all the pain, heartache, love, bliss, worry, stress, joy, all of the messes and everything in between.
Alli x
Here’s the recipe;
A Celebration Cake
Ingredients
- 1/3 cup melted coconut oil
- 6 medium organic eggs
- 1 cup organic brown sugar or coconut sugar
- 1/2 cup Brown rice syrup
- 1/3 cup Coconut cream
- 1 tbsp Vanilla extract
- 2½ cups Almond meal
- 1 cup Arrowroot powder
- 1/4 cup coconut flour
- 1 tbsp baking powder
For the icing if using
- 1/2 cup Organic butter, softened to room temperature
- 1/4 cup coconut cream
- 2 cups icing sugar
- 1 tsp Vanilla extract
Extras for decorating
- 1 punnet Fresh Strawberries, thinly sliced
- 2-3 tbsp Jam of choice (we chose strawberry)
Instructions
- Line and grease 2x round cake tins,
- Preheat the oven to 180C
- In a large mixing bowl whisk together the eggs, sugar, melted coconut oil, rice syrup, coconut cream and vanilla until well combined.
- Add in the almond meal, arrowroot, coconut flour, and baking powder to the mixture. Stir until all well combined and a smooth consistency.
- Divide the mixture into the two prepared cake tins
- Place in the oven to bake for around 30-35 minutes or until a skewer comes out clean.
- Remove from the oven and let cool in the tins for 10 minutes. Remove from the tins and cool on wire racks.
For the frosting
- Cream the softened butter with electric mixers for around 1-2 minutes
- Add in the icing sugar, coconut cream and vanilla
- Continue to mix until a fluffy consistency.
To decorate
- Once the cakes are completely cool, add around 1-2 tbsp of jam of choice to one flat side of one of the cakes, add a thin layer of frosting to the other flat side
- Place the two cakes together with the jam and frosting on the inside.
- Frost the remaining top and sides of the cake
- Decorate with sliced strawberries or other berries, sprinkles or whatever you like.Enjoy!
