Desserts

Strawberry Paleo Birthday Cake

Spongy, fluffy, tasty, extra moist and super fun! This Strawberry Paleo Birthday Cake made quite an impression this weekend and the best part is that it was very easy to make.

My oldest daughter, Lilah, turned 4 on Saturday, so I spent a good amount of my weekend in the kitchen baking a few different types of desserts.  She is now obsessed with “Pinkalicious”, the story of a little girl who eats so many pink cupcakes that she turns pink. Food coloring does not appeal to me, but I was able to figure out a way to color the frosting with real fruit.

I made some raspberry-vanilla cupcakes and this strawberry paleo birthday cake, they were both delicious but I am keeping the other recipe for the recipe book that is in the works. Many of you have been asking about its release date, but I don’t have deadline right now. I am keeping it fun, and taking my time to re-test each recipe, re-take a few pictures and work on some new recipes as well…all while two kids are tugging on my leg, wanting to “decorate” the plates and backgrounds and running their fingers through my nicely frosted cakes. I will get there someday in the near future. Stay tuned!

Lilah pointed out that the cake should have been pink as well and not just the frosting and filling. I am thinking that adding some freeze-dried strawberry powder to the cake batter would have made the cake more little princess-approved, but just too overwhelmingly pink for the rest of the guests.

Grain-free Strawberry Cake

Ingredients:

2 cups of almond flour
½ cup of arrowroot powder
½ cup of coconut flour
½ cup of coconut oil
½ cup of honey
9 eggs
1 cup of applesauce
1 tbsp of vanilla
2 tsp of baking soda
2 tsp of apple cider vinegar

Preparation:

·      Preheat oven to 325 degrees Fahrenheit.

·      Using a food processor or an electric mixer combine all the ingredients together.

·      Pour the batter into two greased 9-inch round cake pans.

·      Bake for 25 to 35 or until a toothpick inserted in the center comes out dry.

·      Refrigerate to cool it down before frosting it

 

Ingredients for the filling:

2 cups of chopped fresh strawberries
½ cup of water
¼ cup of honey

Preparation:

·      In a small saucepan bring all the ingredients to a boil.

·      Cook uncovered over medium heat for about 10 minutes or until the mixture has thicken and most of the water has evaporated.

·      Refrigerate to cool it down


Ingredients for the frosting:

1 ½ cups of coconut oil or half coconut oil and half butter
1/3 cup of raw honey
2 tbsp of coconut flour
4 tbsp of arrowroot powder
½ to 1 cup of freeze-dried strawberries
Fresh strawberries for decoration (optional)

Preparation:

·      Put the strawberries into a clean coffee grinder or blender and grind until pulverized.

·      Run the powder through a strainer to remove the seeds and larger pieces.

·      Using an electric mixer, combine the coconut oil with the raw honey, coconut flour and arrowroot powder, until the frosting looks uniform and fluffy.

·      Start adding the strawberry powder until you get the desired flavor and color.

·      To assemble the cake, put one cake on a large round plate or a cake stand, spread the strawberry filling over the top and place the second cake over it, frost the cake as desired.

Tips:If the cake is cold it will be easier to frost.
If the frosting is too runny or the oil starts separating from the other ingredients, refrigerate for a few minutes and whip it again with the electric mixer.

 

For other cake ideas try my pound cake, watermelon cake or paleo chocolate cupcakes

52 thoughts on “Strawberry Paleo Birthday Cake

      1. As you could have guessed, the blue was more of a purple, but it worked out well and was delish! The boys LOVED! I am going to post it and link up with your blog 😉 I ended up making a different Icing, but I love the color idea! Thanks so much!

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      2. Your paleo strawberry bday cake was awesome! Had a friend asking if you had to guesstimate approximately how many calories per 1/8th slice would ya say this cake has?
        -rod shaw

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      3. If I added everything correctly a 1/8 slice cranks out roughly 1,094 cal. I use organics and all natural everything for this recipe as well.
        -rod shaw

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  1. Loved the cake but the icing did’t work out at all. It wasn’t fluffy – quite sticky and the coconut oil separated from the rest of the ingredients. Not sure what I did wrong. Otherwise a beautiful cake for my daughters 5th birthday.

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  2. Hi. Do you think this would be a good smash cake? I wanted to do two 4″ cakes. Any suggestions? Thank you.

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  3. I’m assuming this needs to stay refrigerated, correct?

    I just finished icing it for my hubby to take to work tomorrow for his birthday. Turned out perfect. Hope it tastes as good as it looks 🙂

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  4. I am so excited to try this tomorrow!!! I’ll give a report back. I used 1 cup coconut oil and 1 stick butter and the frosting turned out really fluffy!

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  5. My GF/DF daughter turns 4 in March and asked for a “Princess Party with Strawberry Cake.” Thanks for coming to the rescue! Pinning for later. Any recommendations on a brand of freeze-dried strawberries?

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  6. Made this cake yesterday for a friend’s birthday. TURNED OUT AWESOME. Thanks!!! Will definitely make it again and play around with alternate frosting/filling ideas. So. much. yum.

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  7. I made this for my oldest daughter’s birthday last year and even my non-paleo relatives were impressed with this cake! I think the applesauce helps it stay really moist, where a lot of grain-free cake recipes tend toward the dry side. Any ideas of how to make a chocolate version of this cake? I’m afraid that adding a lot of cocoa powder would make it drier.

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  8. I tried it with sunflower seeds that ended up turning into a butter in my vitamix. The cake began turning green! By the next day we were scared to eat it fearing it had gone bad outside the refrigerater. ( didn’t know it needed to be refrigerated)

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