A birthday can only mean one thing, CAKE and lots of it! I know tradition says never to bake your own cake, but when you love baking so much why deprive me of such a thing?! I woke up to the house filled with balloons and some lovely presents, including new gym clothes which meant I was straight in that gym! I then went to a gorgeous gluten free bakery here in Marbella and had the yummiest breakfast. Could the day get any better? Throw in a Spa day and a 30 minute massage and no I don’t think it could of!
So as my birthday fell on a Thursday I decided to do something really chilled and have a little gathering at home with the girls! Save myself for Friday night! So we decided on some home cooked food, wine, games and CAKE!
I went to get some coconut flour from my local organic shop but they had SOLD OUT, which meant I opted for almond flour. I was a little skeptical at baking a cake with just almond flour as I usually mix the two, but it turned out SO perfectly. One of the best cake I have ever made actually, it was bouncy and moist, melt in your mouth type sponge! I don’t particularly think you need an excuse like a birthday to bake this cake… I mean its cake innit!
Free from gluten, refined sugars, dairy but tastes like you are having something oh so naughty! It went down a treat at the party, people couldn’t believe it was ‘healthy’… Well believe it baby, that’s just what I do! You wont look back once you try this free from alternative to the old traditional chocolate sponge, trust meeee! (Well unless there is some cake behind you that is….).
Here is what you will need:
- 3 cups blanched almond flour
- ¼ cup desiccated coconut
- ¾ cup raw cacao powder
- ½ cup raw coconut palm sugar
- 2 teaspoons baking soda (gluten free)
- 1 teaspoon salt
- ½ cup coconut oil, melted
- 1 cup coconut milk, full fat
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons raw honey (can add a bit more if you want it a little bit sweeter!)
For Cashew Buttercream:
- 1⅔ cups raw unsalted cashews, covered in water and soaked. (overnight is best but a few hours will also work!)
- ½ cup coconut oil, melted
- ⅓ cup honey (agave or maple syrup will also work nicely)
- ⅓ cup water
- 1 ½ tsp vanilla extract
- ½ tsp rice vinegar or apple cider vinegar
- ⅛ tsp sea salt
- Cacoa nibs and raspberries for garnish (optional)
For the cake:
- Pre-heat oven at 190 degrees and line/grease your cake tin. I used a 26inch cake tin.
- In a large bowl mix together the almond flour, desiccated coconut, cacao powder, coconut sugar, baking soda and salt.
- In a separate bowl whisk together the coconut oil, coconut milk, eggs, vanilla and honey or simply blend in a blender (I often do this!).
- Gently mix dry ingredients into wet ingredients to form a batter. Do not over mix.
- Pour batter into prepared cake tin and bake until a toothpick inserted into the centre comes out clean, approximately 45-50 minutes. If you feel you need to cook it longer, cover cake with aluminium foil to prevent burning the top and lower the heat to 150 degrees.
- Let the cake completely cool before adding the cashew buttercream on top.
For the cashew buttercream:
- Drain and rinse cashews. Place in a high-speed blender, along with remaining frosting ingredients. Purée on high until smooth and creamy.
- Transfer mixture into a shallow bowl and freeze for 30 minutes.
- Take frosting out of the freezer and whip with a whisk. Freeze again for 10 minutes; whip again. Freeze for 10 minutes; whip again. Freeze for 10 minutes and whip a final time, this time whipping very vigorously until frosting become fluffy and light. If it’s not cold enough, it won’t whip up, so continue to freeze but don’t over freeze! (You can also use a hand mixture for this).
- Cover and refrigerate until ready to frost the cake.
After adding the buttercream frosting I sprinkled the cake with Cacao nibs and fresh berries. Oh myyyy this cake was just to DIE for, I almost wish I hadn’t shared it! Also, can it be my birthday every day please?! Best birthday everrrr!