Birthday Cake
by Collette White | 19 June, 2019
Good Morning friends! I hope this finds you all well. Last week a lovely COTC friend messaged me asking for this cake recipe as it’s a favourite of hers and she misplaced her copy of it – it’s an oldie but a goodie, it used to be on my website but when I got a new website I forgot to put it back on! (I actually think I have a few recipes I need to get back up here!) Terrible I know ….. as this cake REALLY is delicious and easy to make. I hope you love it and it becomes a favourite of yours also.
Ingredients
Chocolate Version:
6 eggs
½ cup rapadura (90g)
¼ cup cacao (20g)
½ tspn vanilla powder
good pinch salt
2 cups almond meal (200g)
Vanilla Version:
6 eggs
½ cup rapadura (90g)
1 tspn vanilla powder
good pinch salt
1 1/2 cups almond meal (150g)
½ cup desiccated coconut (50g)
Method
TMX VERSION:
Preheat oven to 170c and line a round spring form cake tin.
Place the eggs and rapadura into the bowl and mix on speed 5 for 8 minutes.
Add the cacao, vanilla and salt and mix for a further 30 seconds on speed 5.
Whilst on speed 5 add the almond meal (and coconut if doing the vanilla version) gradually through the hole in the lid – until thoroughly combined. Be careful not to over mix this – it should take 20-40 seconds only.
Pour cake mixture into the prepared cake tin and bake for 45 minutes (or until cooked and golden – oven temperatures and times may vary).
Allow to cool for 5 minutes before removing from cake tin and cooling completely on a wire rack.
MIX MASTER ETC VERSION:
Preheat oven to 170c and line a round spring form cake tin.
Place the eggs and rapadura into the bowl and mix on a medium speed for 8 minutes.
Add the cacao, vanilla and salt and mix for a further 30 seconds on medium speed.
Whilst on a medium speed, add the almond meal (and coconut if doing the vanilla version) gradually until thoroughly combined. Be careful not to over mix this – it should take 20-40 seconds only.
Pour cake mixture into the prepared cake tin and bake for 45 minutes (or until cooked and golden – oven temperatures and times may vary).
Allow to cool for 5 minutes before removing from cake tin and cooling completely on a wire rack.
Notes
- This recipe is for a 24cm round cake tin. I have also used 20cm successfully however you may need to adjust the time slightly as it is thicker in depth it may take a few extra minutes to cook
- Rapadura can be swapped for coconut sugar or brown sugar or sweetener of choice
- I have not tried this yet with other flour / meal combinations
- Cacao can be swapped for cocoa or choc powder of choice
- To make the cake in the picture: I made ONE chocolate version and then ONE vanilla version one day. Once they were cool I then cut them in half and FROZE them (wrapped in tea towels) overnight. The next day I made the icing. I put a thin layer of the icing between each cake layer then icing to cover the entire cake. I decorated the cake with ‘Salted Caramel Popcorn’ – the recipe for this Popcorn can be found in my Cookbook ‘Cut out the Crap Lunchbox Solutions’
ICING: (NOT DAIRY FREE)
500g cream cheese (at room temp)
½ cup maple syrup
Place cream cheese and maple syrup into a processor and blitz until combined and smooth.
(TMX VERSION: Speed 5 for 45 seconds)
Take Care of You,
