Happy Birthday to me! For as long as I can remember my favorite birthday cake has been angel food with whipped cream and strawberries. I have long dreamed of the day that I would find a healthier version of this old favorite. After some research and a bit of trial and error I found it!
The recipe I am sharing with you today has been tested by myself (self-proclaimed angel food critic), my husband (doesn’t care if it’s healthy or not) and the Goldies (hard core healthy foodies). The results have been unanimous: THESE ROCK!
The recipe was modified from Our Four Forks classic vanilla coconut flour paleo cake.
Ingredients (makes 10-12 cakes):
For the cakes:
3 whole farm fresh chicken eggs
1 cup non-dairy milk (I love unsweetened cashew milk)
1/3 cup honey
1 tsp vanilla
3/4 cups coconut flour
2 tsp baking powder
1/2 tsp baking soda
pinch of salt
coconut oil (for greasing the cupcake pan)
For the topping:
2-4 cups Fresh or frozen organic strawberries (they are on the dirty dozen) Have as many as you like, I load these baby cakes up with berries!!
Creamy option toppings:
Greek yogurt (mix plain with vanilla and honey)
Coconut Cream Whipped Cream
Organic Vanilla Ice Cream
First, preheat oven to 350 degrees. Next, (I’m not going to lie this is what I do) throw all cake ingredients into a bowl and mix with a hand whisk until all of the lumps are gone. Grease the cupcake pan and fill each hole with 1/4 cup of mixture. Bake for 30-40 minutes. A toothpick should come out clean when done. Let these cool 15 to 20 minutes before taking out of the pan, they will be delicate as be kind.
Top with berries and cream and enjoy with your favorite people!
These can be stored in the refrigerator for 3 or 4 days (they usually don’t last that long in my house).
I made these to share for Gina’s birthday trip to New Prague; it was a great day filled with laughter, learning and food. The day started with a stop at the Farm House Market to shop and meet the dedicated owner Kendra. This is a great little market that sells local and organic foods. Next, we headed over to the Cedar Brook Garden Center for a Shiitake mushroom growing class. We learned about growing Shiitakes while making our own mushroom growing logs to take home! The afternoon ended with a great lunch at Jamie’s (thanks to Jean) and a dessert of these little delights.
Farmhouse Market Tour
Shiitake mushroom log “building”
Happy Birthday Gina!!