CLEAN CAKE

Getting stick from my family and partner is not something new, I generally receive (ok, and give) it on a daily basis. So I was heavily expecting jovial criticism when I announced I was baking (first joke) a refined sugar free, dairy free, gluten free, nut free birthday cake for Teddy's first birthday. "Poor kid." But I stood my ground, as I thought, Teddy's got years of eating sugar in front of him, why willingly give it to him now when I still have control and he doesn't know any different? (Mostly have control... he ate an apple off the carpet today...)

So I did a bit of research and decided upon a delicious looking recipe from Hemsley and Hemsley's Good and Simple. It was actually really simple, which I needed, because I am normally a terrible baker. If I can make it, anyone can. The ingredient list may look like a cross between a tricolore salad and a trifle, but trust me on this one, it was moist (everybody's favourite word), light and delicious. Teddy absolutely loved it and it feels great to give him guilt free birthday cake! Be warned - there is a lot of eggs in this recipe, but it feeds a lot of lucky people! Also, there is honey in the frosting, only for babies over one! You could substitute with maple syrup for younger ones.

H+H Cannellini Vanilla Sponge Cake with Chocolate Avo Frosting

Frosting:

2 avos and 2 bananas (or you can use 4 avos/4 bananas if you like - I used half and half to balance sweetness)

5 tbs melted coconut oil

8 tbs honey

10 tbs cocoa powder

1 tbs vanilla extract

2 tbs lemon juice

1/2 tsp orange extract

pinch of salt - I actually omitted this

Whizz all of the above up in a food processor - frosting DONE. Pop it in the fridge.

Sponge:

3x400g tins of cannellini beans (yes, that's 1.2KG of beans..!!!!!)

9 eggs (yes!)

1tbs vanilla extract

220 ml maple syrup (that half bottle you have in the cupboard won't be enough!)

5 tsp cider vinegar or lemon juice

90g coconut flour

2 1/2 tsp bicarbonate of soda

125g melted coconut oil

1/4 tsp salt - I did not omit this in case there is some baking science behind it which I know nothing about.

punnet of raspberries

Rinse out the food processor bowl. Whizz up the beans, eggs, vanilla and maple syrup until smooth.

Add the remaining cake ingredients (except the raspberries) and whizz some more.

Pour into two cake tins (20-25cm) lined with baking paper and coconut oil and bake at 180c for 35 minutes until golden on top. I had to switch mine between shelves half way through so they cooked evenly.

When the cakes have cooled, smother them in the frosting and place on top of one another. Decorate with raspberries and you're done!

Now pop a candle in it and cry at the fact your baby is one/think this time last year it really hurt/stick up for yourself when your family make fun of your cake.

#cake #healthy #birthday #clean #dessert #sweet #sugarfree #glutenfree #dairyfree #nutfree