Birthday cake and Christmas desserts are two things I normally don’t try to healthify. This year I had large eggnog latte and a huge slice of banana custard pie with chocolate chips and whipped cream from 131 Main for my Christmas breakfast. It was the perfect way to celebrate.
I was in the second category this weekend. I decided I would put my peanut butter frosting on the birthday cake. Dave says that you could eat cardboard with that frosting on it. I figured that would be my saving grace.
I tried avocado chocolate frosting on Thursday night, it was ok but thought I would give the coconut cream I’ve been seeing all over my favorite blogs a try. Hoping to stay “healthy” I decided that I would only make a small filling layer between two cakes to keep the calorie count low. This cake was meant to feed a small group with little leftovers. The banana chocolate combination is one of my favorites. I love the texture using banana
So I made a cake with 2 layers, chocolate creme in the middle and peanut butter frosting. This cake was rich even though the layers were small and the ingredients were light. The birthday cake didn’t leave a crumb since it was dense from the banana and applesauce base. The birthday cake also sat in the fridge for 24 hours (not on purpose, but because life happened).
Dave and I went over to my mom’s on Sunday and were requested to be manual laborers! My parents were installing a new toilet and needed help getting the toilet on. I was told there was really only one chance to get this right – way to put the pressure on me! Luckily it weighed almost nothing and it was brightly lit so I could see where we were going. So check that off the list, I’ve now helped install a toilet 🙂
Back to the birthday cake – here are the ingredients. The list is long simply because I was adding things until I decided the flavors were right. I add eggs last so I don’t have to worry about salmonella lol.
- 2 bananas mashed
- ¼ cup applesauce
- 1 tbs. coconut oil
- 2 tsp stevia
- ½ cup almond coconut milk unsweetened
- 1 tsp. apple cider vinegar
- ⅓ cup cocoa
- ⅓ cup spelt flour
- ¼ cup coconut flour
- 2 egg whites
- 1 whole egg
- 1 tbs. chia seeds
- 2 tbs almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ⅛ tsp salt
- 1 tsp vanilla
- Preheat oven to 375.
- Combine all ingredients in a large bowl, making sure to thoroughly mix until all lumps are removed.
- Cut a piece of parchment to put at the bottom of two 8 inch round baking pans. Lightly spray the sides with non-stick spray.
- Divide the dough evenly between the two baking dishes.
- Bake or 20-25 minutes depending on your oven.
- ⅓ cup coconut cream (I found this at Trader Joe's)
- 2 tbs dark chocolate cocoa powder
- ⅓ cup almond coconut milk
- 1 tbs. cocoa powder
- 1 tsp vanilla
- 2 tsp stevia
- ¼ cup dark chocolate chips melted
- In a mixer, beat the coconut creme with the dark chocolate cocoa powder, the cocoa powder and the stevia. Add almond coconut milk once the cocoa has been mixed into the fat. Add vanilla. This was extremely thick, you may want to add up to ½ cup of almond milk total if the texture is not where you want it to be. Add in the melted chocolate chips and whisk until everything is combined.
- ½ cup peanut flour
- ½ cup almond milk
- 3 tbs. peanut butter
- 2 tsp stevia
- 1 container Fage greek yogurt 2%
- Combine everything in a large bowl. The peanut flour tends to clump so be patient and I promise it's worth it.
To make the cakes, I baked the cakes for 22 minutes. After they came out of the oven, I let them cool for 10-15 minutes on a cooling rack (after carefully removing them from the pan). Put the filling on top of one of the cakes and then refrigerate for 10 minutes to let the filling set. Add the second layer and frost with peanut butter frosting. I like to put all the frosting on the top and to push it out and down the sides and then down the sides of the cake. Any extra frosting should be immediately consumed with frosting spoon directly out of bowl.
Feel free to melt some chocolate and drizzle the top to make a cool design.
Mom suggested putting a raspberry filling instead of the chooclate or with the chocolate filling. Everyone agreed that would be a great addition. I would strongly encourage making a batch of raspberry chia jelly and putting it in the center.
What about you?
- How do you like to celebrate birthdays?
- Have you ever made a cake without trying the recipe for a special occasion?
- What is your typical birthday gift. Mom wants one of these ladders (little giants). Sheesh!