A few days ago we celebrated my daughter’s birthday, it always comes too soon!
Just like Joey in “Friends”, it seems that agreements with God on the subject of time can’t be made…what a pity.
Yet, time has a funny way of playing in our head. Looking at the photo below I can feel that same hug just as if it had happened yesterday. Instead, it’s a 6 year ago moment, when I was holding this warm, cuddly human puppy in my arms ♥
Back to the birthday subject..like every year, dad takes care of the entertainment and guests and mama takes care of the tummy of course 🙂 something simple and tasty as always ♥
Luckily for me, my daughter has never been a fan of those beautiful, shiny looking cakes, which she used to refer to as “toy cakes”. I say “luckily” because I would be useless at making them, it’s skills I just don’t possess I’m afraid!
My only skills when it comes to cooking are down to choosing quality ingredients, without neglecting the taste of course, so armed with cacao, Bourbon vanilla, maple syrup and coconut butter (and perhaps more cacao) I made up this spongy, moist cake, which proved to be a success ♥
Like the sound of the ingredients? You’ll like even more the fact that is quick and easy to make, as well as naturally free from gluten, dairy and grains.
This birthday cake is a variation of the Dark Chocolate & Yoghurt Cake, with a slightly softer texture as I substitute the yogurt with the milk , and a few other minor substitutions.
So don’t be surprised if the batter will be quite liquid.
(I made 2 batches of this so to create 2 layers of cake, also 2 batches for the icing as it will need to go in between the layers as well as on the top- you can prepare 2 batches separately or you can just double the quantity and separate it in two tins)
250 ml dairy free milk
120 g coconut sugar
60g cacao powder
1/2 tsp bicarbonate of soda
2/4 tsp vanilla Bourbon powder
100 g coconut butter (don’t keep it in the fridge, must be soft)
65 g gram flour or other GF flour
1 1/2 tbsp potato starch
For the Icing
100 g dark chocolate bar
coconut butter (1 tbsp)
maple syrup (I use 2 tbsp but you can add more if you have a sweet tooth)
Looks like party guest n.1, Daisy the Beagle, is ready..!
Mix together the milk with the coconut sugar
Add the eggs, cacao, the mix of gram flour, potato starch, vanilla and bicarbonate of soda
Add the coconut butter
Mix well to obtain a mousse like texture
Transfer to a pre-oiled cake tin and in the oven for about 25-30 min at 170°C
Check the cake and make sure it’s cooked in the centre before getting out of the oven
When the cake has cooled down prepare the icing by mixing the ingredients a bain mairie until melted
Let the icing cool down and spread it on top of the cake
Pop the cake in the fridge so the icing will set and enjoy x
Note: Remember to double the amount of the ingredients, icing included, if you want to create a 2 layer cake
Always prepare the icing once each layer/cake is cooked and cooled down
Enjoy and make it with Love ♥