Happy Sunday, Everyone!
Well, the “Funfetti birthday cake” and “yes to Sunday recipes” won in the blog polls last week. So here I am sitting on the couch, currently binging on a new Netflix series (Seven Seconds), and blogging the delicious dairy-free, gluten-free, grain-free, and no added sugar Funfetti birthday cake recipe on this lovely Sunday night.
Rewind to January. I thought it would be fun to come up with a unique cake recipe for my birthday. I do LOVE birthday cake, but for some reason my body hates it. Every time I eat frosted cake, my stomach bloats, and I feel sick. I end up guzzling down the tums and using the heating pad on my stomach to fall asleep. I think it’s the combination of the dairy, sugar, and flour heavily thrown into a dessert. Or, it could be the fake dyes/flavor in the frosting when I buy them at the grocery store bakery. I’m the same way with Christmas cookies. The past couple of years, stomaching certain foods has become an issue. Moral of the story, I wanted to avoid feeling like complete crap on my birthday. I literally get sick every year.
**This does not mean that you should avoid birthday cake, eat as much of it as you want! I just chose to make a recipe that I could eat without feeling ill.**
Funfetti Birthday (Gluten Free/Dairy Free/Grain Free/No Added Sugar)
- 2 Cups Almond Flour
- 1 Cup Coconut Flour
- 1 Tbsp Baking Soda
- 1 Cup Swerve (or your choice of sweetener)
- 1/4 Tsp Sea Salt
- 1 Tbsp Baking Powder
- 2 Large Eggs
- 3 Tsps. Vanilla
- 1 1/2 Cup Unsweetened Almond Milk (or your choice milk)
- 1 Cup Unsweetened Applesauce
- 1/4 Cup Rainbow Sprinkles (optional)
- 1/4 Cup Swerve Powdered Sugar
- 1 Tub Coconut Milk Whipped Cream (I used sodelicious brand)
Heat oven to 350 degrees, and grease a cake pan.
In a mixing bowl, combine eggs, vanilla, applesauce, and almond milk together. Set aside.
In a separate bowl, whisk together the almond flour, coconut flour, swerve, baking soda, baking powder, and sea salt together.
Add the wet ingredients in the bowl with the dry ingredients and combine.
Stir in the sprinkles.
Bake cake for 20-25 minutes.
Keep an eye on it because all ovens cook differently.
Use the toothpick method to determine if it's finished. The edges will be slightly golden.
Place the cake in the freezer to cool.
Mix the coconut milk whipped cream and the confectioners Swerve together. Place in the fridge to firm.
Once the cake is completely cool, pour the frosting onto the cake and spread evenly.
Add sprinkles if you want!
Store in the fridge or freezer.
Curious about Swerve? Here is the link to the variety pack for the granular and confectioner!
Oh, and this recipe also makes cupcakes! I made five cupcakes on the side.
You’ll know when the cake is done if your toothpick comes out clean after poking the middle. The edges will be slightly brown.
So the verdict? Delcious!
This isn’t going to be a fluffy and flour-y birthday cake texture. You could skip out on the almond flour and coconut flour and use a gluten free flour to get the fluffy texture. I may try to make a vanilla cake recipe (the classic way) soon. The flavors are there for sure, though! We all enjoyed this cake, and my family was impressed. I cut the leftover cake into small bites and ate it with my yogurt all week long.
Nutrition Per Serving (Recipe Makes 13 servings/5 were made into cupcakes)
210 Calories, 14g Fat, 17g Carbs, 5g Fiber, 5g Sugar, 8g Protein
Questions for you!
- Are there any foods you LOVE, but they make you sick?
- Are you a birthday cake or pie person?
- Are you watching the Oscars?