I’m a little late in posting this, but many of you have requested the recipe for the birthday cake I made for my baby who turned one, last week.
It’s always so much fun for me to come up with a cake that fits my child’s personality and stage in their life. I knew this one was going to be pretty straight forward, and that it would mostly just feature the FOOD that it is, since that’s my son and he LOVES to eat!
I went with blueberries and bananas, because well, he would live on those two foods for the rest of his life, I’m pretty sure, if I let him.
It was a little tricky to make this one “healthy”, since we were at the in-laws in the boonies of Kentucky, and I did not have access to the typical health foods I would normally have access to.
I was however, delighted to find a full bag of coconut sugar in my MIL’s pantry, which, lucky for me, she had not yet found a good use for! So I used that for some of the sweetener, hoping to reduce the glycemic load, (aka the sugar effect!) on my little one.
I did the best I could and while it may not be considered a health food, it did have some nutrition (hello, blueberries and bananas!) and was by all means, way better than the high sugar, chemical-laced cakes from the supermarket.
Not to mention, it turned out pretty freakin’ delish!
In fact, the birthday boy thought it was totally amazing!
And that’s all that matters. Right??!!
Ooh, alright. It totally rocks that everyone else loved it, and raved about it for days and that SO MANY (at least, two!) people have asked me for the recipe. (Makes my head want to explode, actually.)
So….because I care, and because you wouldn’t want THAT to happen, I thought I’d share.
Finally, my dearest loved ones, here’s the recipe!
Ruthie’s Somewhat Healthy Blueberry Banana Cake
3/4 cup Earth Balance (or whatever butter your MIL has on hand!)
1/2 cup coconut sugar
1/2 cup organic white sugar
1 1/2 cups mashed, ripe bananas
3 flax eggs*
2 teaspoons vanilla
1 1/2 cups almond milk, mixed with 3 teaspoons apple cider vinegar
1 1/2 teaspoons baking soda
1/4 teaspoon pink salt
3 cups organic AP flour
3 cups confectioners’ sugar
1 cup Earth Balance
1 teaspoon vanilla extract
2 tablespoons coconut cream (skimmed from the top of a can of coconut milk)
In a large mixing bowl, cream together butter and sugars until light and fluffy. Add eggs, vanilla, and bananas and mix well. Add the flour, baking soda, and salt, simultaneously with the almond milk/vinegar mixture, until well blended.
Pour 1/2 of the batter into a small, 7-8″ square pan. This will be your birthday cake. Pour the rest of the batter into a round cake pan or in cupcake molds and serve this to your guests.
Bake at 275° for about 50 min, or until toothpick inserted, comes out clean. Remove from the oven and place directly into freezer for about 45 minutes to cool. Remove from freezer and frost as desired.
(I cut my square cake in half through the middle and filled it with frosting and fresh blueberries, then I covered the top and sides with the same frosting.)
For the frosting:
Beat butter (earth balance) until it is light and fluffy. Add the confectioner’s sugar and mix until thoroughly combined and resembles fine crumbs. Add the coconut cream and vanilla and beat for about a minute, until smooth and creamy. Spread over cake.
*To make flax eggs, mix 3 tablespoons ground flax seeds with 1/2 cup warm water. Let mixture sit for 5 min, before adding to batter.
Note: I will post the printable for this recipe, as soon as I’ve fed the little guy who ate all the cake.
(Thanks for your patience!)
I’ll be back in a bit! But in the meantime, ENJOY, and have an awesome day!