Coconut Flour Birthday Cake with Maple Buttercream Frosting (Baby Friendly)

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paleo baby birthday cake

Over a month later, I am finally getting around to posting about Indyanna’s birthday cake! I can’t believe my little babe is over a year old, time really does fly.  Making a birthday cake that was safe for her to eat was really important to me, but I also wanted everyone else to enjoy it too. At least 15 people tried this cake and they all raved about it! It was pretty freakin good! I am happy that we now have a go-to, grain-free cake for years of birthday parties to come.

Paleo baby birthday cake 2

Indyanna had never had anything sweet, besides the occasional fruit, which even that I hadn’t given her much of before her first birthday. So, for some reason I thought, oh she probably won’t even like cake. Boy, was I wrong, this little babe has a serious sweet tooth! She would have eaten as much cake as I would have let her. She kept opening up her mouth for more bites, I had to eventually nonchalantly remove her from the table.

Her birthday was super fun. We kept it mellow. We just had the grandparents, aunts and uncles over for a light lunch of curried chicken salad, followed with some birthday cake.

Indy bday collage

IMG_9706<<<Indyanna with her Uncle Aren >>>

 

Why should 1st birthday cakes be grain-free?

It is unfortunate that parents choose a child’s first birthday to introduce white flour and sugar to a baby’s diet. I don’t blame parents, I think it is a result of massive amounts of poor nutritional advice from so called experts. Most babies digestion is not prepared for processing grains at this age. In order to process grains, we need to make the enzyme Amylase. Babies do not make this enzyme in large enough amounts to digest grains until their molar teeth are fully developed. And for most kids this doesn’t happen until they are closer to 2 years old.

So, what happens when babies are given grains that they cannot digest? It irritates the lining of their digestive tract and can impact the balance of good and bad bacteria in their gut. If babies guts are chronically irritated and inflamed this can lead to a host of problems, including food allergies and even behavioral problems. In addition, when we are feeding our babies cherrios, toast, pasta and other foods that have no nutritional value, we are leaving less room in their diet for nutrient-rich foods that they need to grow and be healthy.

Most of us think, it is just one day, it’s not like I feed my baby this way all the time. The way I look at it, this one day is their day and they should feel great. They shouldn’t have to potentially deal with an upset gut and blood sugar spikes and crashes.  We should celebrate our babies by nourishing them!

 

What makes this cake baby friendly?

Besides wanting to make a cake that was free of grains and processed sugar, I wanted to make a cake that was also nut-free. Although nuts are okay to introduce around this age, they should be soaked and dehydrated to make them more digestible. Nuts are also a high allergenic food, so I didn’t want to introduce them on Indyanna’s birthday, in case she reacted poorly. I also choose not to bake with nut flours often, as they are not heat stable and they are high in Omega-6. We tend to consume a lot more nuts too when they are in the baked form, than the whole form. I narrowed down my flours to coconut flour and arrowroot flour. According to Nourishing Traditions, arrowroot agrees with babies more than any other starch or sugar.

I also wanted to avoid honey, although you could technically introduce honey at 1 year, not any earlier. I am such a worrywort, I didn’t want to risk any bad reactions on her birthday, so I went with maple syrup as the sweetener. Plus, I LOVE maple buttercream!

The one problem I have found with baking with coconut flour, is that it can be quite dry. I spent an entire week testing recipes nightly to come up with a coconut flour cake that wasn’t dry and compared to a traditional cake in flavor.  After trying my own recipe experiments, as well as those from other blogs, I found the best cake to be an adaptation of  the coconut flour cake recipe from Nourished Kitchen.  I made my own maple buttercream frosting to go with it.

I went with a dairy frosting because I believe butter and other high-quality dairy to be a healthy food for little babes. Raw and grass-fed dairy is loaded with the fat-solube vitamins A, D & K. Also, I only used heavy cream and butter, so the amounts of lactose and casein in this frosting are minimal. If you choose not to do a dairy frosting, then Nourished Kitchen has a recipe for a coconut frosting. But, I am warning you, I think the frosting is what made this cake!


Lets talk about the cake some more!

A friend of mine who had recently made a real buttercream frosting for her daughter’s first birthday had mentioned that she was disappointed by how it got hard and her daughter couldn’t stick her hands in it. So, with her story in mind, I added a little bit of heavy whipping cream to the buttercream frosting to give it some fluff.

I also didn’t want to use any weird food coloring to write Happy Birthday, Indyanna on her cake, so instead I opted to make this cake topper that I had seen and loved on Kelli Murray’s blog many months before.

What else can I tell you about this cake? Because I clearly haven’t told you enough… ;). I also used this cake decorating kit, hoping it would help me make a cake that looked liked it was from Ace of Cakes, just kidding, I would be happy if it looked like it came from Ralph’s. But, I quickly realized that cake decorating is not my area of expertise! Next year, I am going to recruit some help in this department. This is a relatively involved recipe, so I really don’t think I’ll be making it more than once or twice a year.

IMG_9796

 

Coconut Flour Cake with Maple Buttercream Frosting
[Printable Version]

Coconut Flour Cake (adapted from Nourished Kitchen)

Ingredients
1 dozen eggs
2 cups coconut milk (I used homemade)
1/2 cup maple syrup (make sure to choose 100% real maple syrup, with no added sugar)
2 teaspoons vanilla extract
2 very ripe bananas
2 cups coconut flour (I used this kind)
1/2 teaspoon baking soda (I used this kind)
1/4 teaspoon sea salt
coconut oil for greasing the pan (I used this kind)

  1. Preheat oven to 350F.
  2. Whisk together the eggs, coconut milk, bananas, 1/2 cup maple syrup, and vanilla extract. Mix until smooth.
  3. Add coconut flour, baking soda and sea salt to the egg mixture and whisk until a smooth batter forms.
  4. Grease 2 – 9 inch round cake pans with coconut oil.
  5. Divide up the batter evenly between the 2 cake tins. Use a rubber spatula to smooth it out.
  6. Bake for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  7. Allow the cake to cool.
  8. Cover both cakes with frosting (recipe below). Fill the center with cooked strawberries (recipe below). You can also use the strawberry filling to decorate the cake.

 

Whipped Maple Buttercream Frosting

Ingredients
1/2 cup maple syrup
16 ounces grass-fed butter, softened but still cool
4 eggs, preferably pasture raised
1 tablespoon vanilla extract
3/4 cup heavy cream (preferably raw and grass-fed)
dash of sea salt

  1. In a small saucepan set over medium-high heat, bring the maple syrup to a boil, and cook until it registers 240 degrees on a candy thermometer, about 15 minutes. Remove from heat.
  2. While your maple syrup is heating, in the bowl of an electric mixer fitted with the whisk attachment, beat the eggs on high speed until light and fluffy, about 5 minutes.
  3. With the mixer running, slowly pour syrup down the side of the bowl in a slow, steady stream, until completely incorporated, about 1 minute. Continue beating for an additional 4 to 5 minutes. Add butter, one piece at a time, until thoroughly incorporated. Then add heavy cream slowly and whip until it is well combined and fluffy.

 

Strawberry Filling

Ingredients
2 cups organic strawberries, stems removed and sliced

  1. Place the strawberries in a saucepan over medium heat.
  2. After a few minutes, the strawberries will release their juices.
  3. Allow them to cook uncovered, occasionally stirring and smashing them.
  4. Keep cooking them until the strawberries are soft, smashed and the sauce has reduced. About 30 minutes.

 

 


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Comments

    • admin says

      Thank you! She is so much fun! Isn’t that cake topper awesome? Check out the original too (if you haven’t already), Kelli Murray is really crafty and did a really good job on hers!

  1. Tanya says

    Yes, Indy is UBER-adorable! Always enjoy your family pix when you share them. I’m thinking that this recipe could be simplified (when not doing a birthday cake) by cutting the cake ingredients in half, baking in a square pan, and drizzling the berry topping alone, without frosting. Would halving the ingredients work, or should it be more like 2/3 if making a single-layer cake?

    • admin says

      Hi Tanya! Thank you so much for the sweet compliments! I think halving should work! How many inches is your square pan? I used 2- 9 inch round pans. You might want to consider serving it with coconut whipped cream, if you are going to skip the frosting!

    • admin says

      I haven’t tried it, but I would think that it would work fine! Maybe try only half the recipe first as cupcakes? I will try this soon too and I will update the post!

  2. says

    Thank you so much for this beautiful recipe! I am excited to try the frosting!! I just started eating raw butter about 1 year ago and do feel so nourished. For such a long time I was eating veggie based margarines bc I thought they were healthier… eek! My fiancee and I are looking forward to welcoming our first child soon and I really appreciate the baby nutrition advice. Hope you are having a great summer!! <3 Anika

  3. says

    This looks wonderful! We don’t lead a 100% Paleo lifestyle but I have gluten and dairy allergies so avoid about 95% of grains; hoping to get my 5 year old and husband on that track eventually, as well! As for my almost 6 month old, I plan to not let her have any grains until around 2, so this was a wonderful find! I think I will try it out for my own birthday coming up; it looks delicious! Happy belated birthday to your sweet little girl!

    • admin says

      Hi Bethanie! It sounds like you have found a method that works for you! As far as your 6 month old, (If you don’t have it already)I highly recommend the book Super Nutrition for Babies, it even covers when to add grains and how to prepare them.

  4. Chris says

    Happy Birthday!

    Do you have a grain-free cake or cupcake recipe that does not require eggs?

    Thanks!

    • admin says

      Unfortunately not. But, I have heard of people substituting chia seeds for egg. There is a method to it though. You can always google the chia seed substitution and try halving this recipe (just so, if it doesn’t work, you don’t waste too many ingredients).

  5. WendyB says

    I was JUST asked to make a cake for a birthday celebration using coconut flour and my icing (which is powdered sugar/shortening based) but now I am wondering about this one to make the whole cake healthier. Can you tell me if the cake with this icing NEEDS to stay in the fridge untill its time to serve or do you think the sugar/cream ratio is high enough that it can stay out for several hours?

    • admin says

      Hi Wendy! I left it out for several hours (probably around 5 hours) before and during the party and it was fine. Hope that helps!

  6. April says

    Cake looks wonderful! Would love to try it, but I have a new allergy to bananas. Do you have a suggestion for a substitution? Applesauce maybe? oil?

    • admin says

      Hi April! I used the bananas to sweeten the cake without using more sweetener. You can either skip them and have a less sweet cake or increase the sweetener by a 1/4 cup. Hope that helps!

  7. Katy says

    Made a variation of this cake tonight because I didn\’t have all of the ingredients and I made the buttercream frosting as well. Incredibly delicious. I mean the icing could be eaten by the spoonful. New to the blog and I just can\’t wait to see what other recipes you have. Somewhat new to gluten/grain free, and the baking seems very intensive but definitely worth it!

    • admin says

      I am so glad to hear that you enjoyed the cake, Katy! I don’t bake often either, it is such a process! If you have any questions about gluten/grain-free eating, feel free to leave me a comment here or on facebook!

  8. nicole says

    Hi! I decided to try the frosting out as a trial run before my son\’s first birthday and I have to say I made a mess of it! When I added the butter to the mixer, it kind of turned lumpy even though I beat it for a long time. My kitchen is really hot, so I\’m wondering if it was just too soft? Or maybe my syrup wasn\’t hot enough? I ended up putting the whole mixture back on the stove until melted together and then mixed it up again with the cream. It came together nicely, but it\’s liquid! The taste is so fabulous that I could eat it with a spoon. I\’m hoping it will solidify and I can whip it up a little. Any hints would be appreciated!

    • admin says

      Hi Nicole! I am so glad to hear that you liked the flavor. This has happened to me once before too, it could be the temperature, here is a post I found about that – http://stephfood.com/tag/buttercream/. However, when this happened to me and my butter wouldn’t cream, I went ahead and added the 3/4 cup whipped cream slowly and kept the mixer going and it ended up turning into a fluffy frosting after all. Were you still having trouble with the texture after you added the whipped cream?

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