I cannot believe Nico is one! It certainly does not feel like a year has past. Now, birthday = cake, right? I’ve been sharing quite a bit about Nico’s first foods via Instagram and the blog, and now that Nico has started to eat more food, I will be sharing more! As a cake maker, you can only imagine how difficult it was for me to chose a cake to make for my Nico boy. This is my classic vanilla cake recipe, with a bit less sweetener than normal. I’m including a nut-free version below if any of you know your babies may have a nut allergy.
Nico’s First Birthday Cake
Yields one 8” round cake or two 6” rounds
Ingredients:
2 1/2 cups almond flour
1/2 teaspoon baking soda
1/2 teaspoon Himalayan pink salt
2 eggs
1/4 cup coconut oil, melted, plus extra for greasing
1/2 cup maple syrup (I cut the maple by a few tablespoons here and subbed some water)
1 tablespoon vanilla extract
Directions:
Preheat oven to 350.
Prepare your 6-inch pans or 8-inch pan by cutting a circular round of parchment paper to fit the base of your pan. Place the circular parchment round inside the cake pan, then grease the sides of the pan with melted coconut oil.
Place eggs, coconut oil, maple syrup and vanilla extract in a bowl. Whisk until well incorporated. Add almond flour, salt, and baking soda. Mix until batter is formed, then pour into prepared pan.
Bake about 25 minutes, until toothpick inserted comes out clean. Allow to cool, then flip cake(s) out of pan onto a cake plate.
To prepare coconut whipped cream:
Ingredients:
1 13.5 oz can coconut milk
1 tablespoon maple syrup
1 teaspoon vanilla extract
Place a can of coconut milk in refrigerator the night before you make your cake. Before you plan to serve your cake, open the can of refrigerated coconut milk and scoop out coconut milk solids into a mixing bowl. The fat will have risen to the top of the can and the remaining coconut milk will be at the base of the can. Add the solids only to your mixing bowl, then add the maple syrup and vanilla extract. Whisk together, then set the whipped cream in the fridge.
Top cooled cakes with whip and berries!
Nut Free Cake Version
Ingredients:
3/4 cup coconut flour
3/4 cup coconut oil, melted
6 eggs
1/2 cup maple syrup
1/4 cup coconut milk
1 tablespoon vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon Himalayan pink salt
Directions:
Preheat oven to 350.
Prepare your 6-inch pans or 8-inch pan by cutting a circular round of parchment paper to fit the base of your pan. Place the circular parchment round inside the cake pan, then grease the sides of the pan with melted coconut oil.
In a large bowl, beat the 6 eggs with the melted coconut oil, maple syrup, coconut milk and vanilla extract. Once thoroughly mixed, add the coconut flour, baking soda, and Himalayan pink salt. Stir until batter forms.
Pour batter into prepared pans then bake for 25 minutes or until cakes are firm to the touch and golden brown.
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