Gluten-free, Grain-free, Dairy-free, Paleo
Happy 150th Birthday Canada!
In honour of our wonderful nation’s birthday I whipped up this seemingly traditional birthday cake. But traditional it is not! I ditched the flour and refined sugar to make this grain-free, paleo birthday cake. Paired with a lemon frosting and topped with raspberries this makes for a great summer time cake. Plus, it makes for a festive and patriotic dessert. Bonus, I made the entire thing in my blender!
Now if you have been following me for a while you probably already know that I’m more of a chocolate person, and birthday cake is no exception (especially when it comes to my mom’s chocolate birthday cake recipe... drool), but I have to say that this vanilla cake certainly does not disappoint. Dare I say that I may be persuaded to join the vanilla cake tribe?!
Plus, I love giving healthier alternatives to traditional recipes so that you guys can indulge a little without feeling the repercussions of eating highly allergenic foods. Hands down the most common intolerances that I see with clients are gluten, dairy and sugar. You can find out more about food sensitivity testing here.
Preheat oven to 350. Mix together milk, butter, vanilla and honey in a blender or in a bowl with a mixer. Add in almond flour, baking soda and salt. Mix until smooth. Add in the eggs one at a time. Pour in a round 9 in baking pan. Place on middle rack of oven and bake for approximately 25 minutes, or until a toothpick comes out clean.
Add all ingredients to a mixing bowl and beat with a hand mixer until fully combined and thick. Or, add all ingredients to a blender and blend until combined. NOTE: Do not over blend the icing. It will start to clump and leave you with a cottage cheese like substance, ew.
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