Paleo Banana Birthday Cake 🎂
How are you? Hope you're enjoying this sun. I just changed my work area. Guess what? it's beside the pool straight below the blue sky. what better?
BTW, for those asking if my meditation CDs were accessible, I just wanted to let you know that I'm working on it, so stay tuned.
Ok, I know it may seem pretty devastating to make a paleo birthday cake instead of just buying it at your local store. But! Either small or tall, everybody will enjoy this recipe! I'm a big banana bread fan, and this cake is literally Paleo Gluten free eats' banana bread with
delicious frosting. Perfect combination!
Oh! And... the frosting suggested for this cake contains gelatin, so if you are vegetarian opt for this recipe which is better for cupcakes, but will stil be fantastic on today's recipe. the frosting recipe is from Danielle Walker's Celebrations cookbook. Shoutout to this queen, I love all her recipes, she's amazing!
I served this recipe for mothers day and the moms were more than delighted. be sure to share this recipe and to enjoy it in family!
- 2 cups gluten free all-purpose flour
- 4 medium bananas
- 6 whole eggs
- 2 tbsp solid coconut oil
- 2 tsp baking powder
- 2 tsp vanilla extract
- a pinch of sea salt
- 1/8 tsp of stevia liquid
- Preheat the oven to 375F and prepare two round cake pans with parchment paper.
- In a food processor or hight speed blender, mix all the ingredients, stopping to scrape the sides.
- Then, pour the smooth mixture in the pan and repeat the same step with the same ingredients for another cake layer. (if you want three layers, make three cakes)
- Put in the oven for 1 hour.
make the frosting!
- 1 cup water
- 4 1/2 tsp unflavored gelatin powder
- 1 cup honey
- 2 tsp vanilla extract
- 1 1/2 cup softened coconut oil
- 1/2 cup dairy-free margarine (if you can tolerate dairy, replace the coco + the margarine by softened butter)
- 6 tbsp arrowroot powder
- pinch of sea salt
- place 1/2 cup of water in the bowl of a stand mixer and sprinkle the gelatin over it. set aside for it to bloom, for about 10 minutes.
- combine the remaining 1/2 cup of water and the honey in a saucepan and bring to a boil over medium high heat. Simmer for 12 to 15 minutes, mixing from time to time until a candy thermometer reaches close to 240F.
- turn the mixer on low and with it running, add the hot honey and water mixture down the side of the bowl. Once it's all in, increase the speed to medium-high and blend until the outside of the bowl is at room temperature, so about 8-10 minutes. The mixture will turn from brown to white and increase in volume.
- Add the vanilla, margarine, coco oil, arrowroot and salt and beat on low until combined, then blend on medium-high speed for about 3 minutes or until cool and smooth.
- The frosting can be used immediately or stored in the refrigerator, but this way, cool for at least 15 minutes at room temperature before using.
When the cakes are out of the oven, cool for at least 5 minutes before flipping one top side down onto your serving plate. Then, apply a thick frosting layer, making sure to exaggerate at the sides, so we can see it clearer at the final product. Flip the second cake on top of the frosting and apply once again that thick layer. you could apply the frosting on all sides, if you wanted, I'm sure it would be delicious!! Have fun!!
Hope you enjoyed! Comment your thoughts xxx