Birthday Cake
Birthday Cake, in my opinion, is the best flavor of cake. This is a vanilla cake, but chocolate birthday cakes are also the best flavor. It’s the “birthday” part that makes it feel magical. There is something special about creating food to celebrate someone’s journey on this earth.
This three-layer birthday cake is lectin-free, gluten-free, & sugar-free. These sprinkles are organic and healthier than store-bought sprinkles since they have no artificial dyes or sugar. This recipe makes (3) round 6-inch cakes & frosting. You can find my homemade Sprinkles recipe here.
Everyone knows… A cake is only as good as it’s SPRINKLES! Learn how to make Homemade (SUGAR-FREE) Sprinkles here.
Let them eat cake during an indoor birthday picnic.
This is 39 years young!
For me, birthdays are always a time of reflection. A time when I can sit back and remember the things I’ve accomplished in the past year, the disappointments, and set intentions for the upcoming year—kind of like my personal New Year’s Resolution.
This is the middle of my third year of lectin-free living. My lectin-free cooking skills have grown with each recipe I develop. When I think about how much the lectin-free lifestyle has changed my life for the positive, I can’t help but wish I had started sooner. I guess the old saying is true, “I wish I knew then, what I know now.”
This birthday cake recipe is an example of how far I’ve come. There have been many obstacles I’ve had to overcome to create a birthday cake that is similar to a “normal” cake. The first time I attempted a lectin-free birthday cake was for my kid brother’s birthday. It tasted like the sweetest cornbread you’ve ever eaten. Even if you like cornbread, I think we can all agree cornbread is NOT birthday cake even if you covered it in frosting.
Birthday Cake
This delicious Birthday Cake is a reason to celebrate all on it's own. Three layers of moist vanilla cake with no sugar, no gluten, or no lectins AND it has vibrant pops of colors from the homemade sprinkles with no artificial dyes or sugar. No one will be able to tell you skipped the unhealthy ingredients.
INGREDIENTS
Here’s all the goodies you need to make Birthday Cake.
1 3/4 c (180 g) blanched almond flour
1/4 c + 1 tbsp (38 g) coconut flour
2 tsp baking powder
1/4 tsp iodized sea salt
1/2 c butter* (room temperature)
1/2 c (100g) monkfruit sweetener- golden
4 eggs (room temperature)
3/4 c almond milk (room temperature)
2 tsp vanilla extract
6 tbsp of sprinkles*
(3) 6 in round pans
shortening**
Here’s all the goodies you need to make Frosting.
8 oz organic cream cheese (room temperature)
4 oz butter* (room temperature)
3/4 c powdered monkfruit sweetener (finely) sifted
2 tsp vanilla extract
INSTRUCTIONS
Here’s how to make Birthday Cake at home.
Preheat oven to 350° F
Grease and line top of the pans with parchment paper (3) 6-inch pans
In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt until combined.
In the bowl of a stand mixer with the paddle attachment, add the butter and monkfruit sweetener. Cream together for a few minutes until butter is fluffy.
With the mixer on low, add the eggs one at a time, allowing each egg to combine in the batter. (Batter may look curdled, this is normal) Scrape down sides as needed and continue mixing.
Add the almond milk and extract to the bowl on the mixer on low until combined. Continue to scrape down sides if needed.
With the mixer on low, slowly add the dry ingredients until combined.
Add sprinkles to the batter and fold with a spatula until completely combined.
Divide the batter between the three prepared 6-in pans
Use a spatula to smooth the top of the batter. You can also use a single sheet of parchment paper to place on top gently and smooth top
Bake for 35 minutes. Insert a toothpick into the center to check for doneness when the toothpick comes out clean
Here’s how to make Frosting at home.
Sift the monkfruit sweetener in a fine mesh strainer to remove the grainy texture.
Cream the cream cheese and butter with the whisk attachment until smooth and creamy in a stand mixer. Scraping down the sides of the bowl and reincorporating as necessary
Add the monkfruit sweetener starting at medium-high speed until combined. Scraping the side and reincorporating until all the powdered sweetener is entirely combined
Turn mixer to medium-high, add the extract, and continue whisking until the extract is combined. For a fluffier texture like whipped cream, mix slightly longer. Turn off the mixer and taste consistency.
Frost a cool cake
Here is the printable recipe…
Birthday Cake
Ingredients
- 1 3/4 c (180 g) blanched almond flour
- 1/4 c + 1 tbsp (38 g) coconut flour
- 2 tsp baking powder
- 1/4 tsp iodized sea salt
- 1/2 c butter* (room temperature)
- 1/2 c (100g) monkfruit sweetener- golden
- 4 eggs (room temperature)
- 3/4 c almond milk (room temperature)
- 2 tsp vanilla extract
- 6 tbsp of sprinkles*
- (3) 6 in round pans
- shortening**
- 8 oz organic cream cheese (room temperature)
- 4 oz butter* (room temperature)
- 3/4 c powdered monkfruit sweetener (finely) sifted
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350° F
- Grease and line top of the pans with parchment paper (3) 6-inch pans
- In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt until combined.
- In the bowl of a stand mixer with the paddle attachment, add the butter and monkfruit sweetener. Cream together for a few minutes until butter is fluffy.
- With the mixer on low, add the eggs one at a time, allowing each egg to combine in the batter. (Batter may look curdled, this is normal) Scrape down sides as needed and continue mixing.
- Add the almond milk and extract to the bowl on the mixer on low until combined. Continue to scrape down sides if needed.
- With the mixer on low, slowly add the dry ingredients until combined.
- Add sprinkles to the batter and fold with a spatula until completely combined.
- Divide the batter between the three prepared 6-in pans
- Use a spatula to smooth the top of the batter. You can also use a single sheet of parchment paper to place on top gently and smooth top
- Bake for 35 minutes. Insert a toothpick into the center to check for doneness when the toothpick comes out clean
- Sift the monkfruit sweetener in a fine mesh strainer to remove the grainy texture.
- Cream the cream cheese and butter with the whisk attachment until smooth and creamy in a stand mixer. Scraping down the sides of the bowl and reincorporating as necessary
- Add the monkfruit sweetener starting at medium-high speed until combined. Scraping the side and reincorporating until all the powdered sweetener is entirely combined
- Turn mixer to medium-high, add the extract, and continue whisking until the extract is combined. For a fluffier texture like whipped cream, mix slightly longer. Turn off the mixer and taste consistency.
- Frost a cool cake
Notes:
*butter notes- use compliant butter
**shortening notes- use compliant shortening
