Cake Smash | How to Make Vanilla Cake | Vegan Paleo

Scroll to the end of this post to make a delicious vanilla, egg-free, paleo cake..

 

When I was pregnant, my husband prayed and prayed that he would get a son on his birthday, but the possibly of it happening was pretty slim, as my due date was estimated for the 30th March. And even though I was hoping for a planned c-section the doctors said the earliest they could book me in would be the 21st of March.

 

On the 15th of March I went into natural labour and delivered a beautiful healthy boy via emergency c-section at 10:11am on the 16th of March.

 

Due to complications during the birth of my daughter, I wasn't aware just how much I actually missed out on experiencing; therefore I was not prepared for the overwhelming amount of emotions that were going to come over me when I laid eyes on my son for the first time.

Or when I laid eyes on my husband laying eyes on our son for the first time.

I still feel an overwhelming sense of love, warmth and joy every time I think back on Isaiah's birth and I am so so grateful to the midwives who ensured that this time around I wouldn't miss out on a single moment...

 

Now a year has passed and because I knew we wouldn't be able to celebrate our son's first birthday the way we intended I really wanted to do something special to mark the only occasion where my husband and son would celebrate their very first birthday together...

 

Doing a cake smash was both messy and hilarious and we loved every single second.

Well... I wasn't a fan of the clean up, but it was well worth it!!

 

Happy birthday to both my loves.

I am so blessed today and every day & I love you both with all of my heart xx

 

 

 ...& how could I possibly miss out on the fun?

 

 

 & as promised here is how to make this delicious cake...

 

 

Ingredients

3/4 cup of sifted coconut flour

1.5 cups of almond meal

1/4 cup of tapioca

1.5 teaspoon of baking soda

2/3 cup of coconut sugar

1.5 teaspoons of coconut vinegar (or apple cider vinegar)

1/4 teaspoon of salt

1/4 cup of melted coconut oil

1/4 cup of maple syrup

1 cup of water

1 teaspoon of vanilla extract

 

Method

Pre-heat oven to 175 degrees

Combine the coconut flour, almond meal, tapioca, baking soda and coconut sugar in a large bowl

In a seperate bowl combine the coconut vinegar, salt, melted coconut oil, maple syrup at water

Mix the wet ingredients into the dry ingredients and then stir through the vanilla extract

Pour mixture into a small round baking tin and place in oven for 55 minutes, until browned

Or you can place a skewer through the middle of the cake and if it comes out clean you know it's ready

 

Coconut Frosting

400ml coconut cream (keep in fridge overnight to seperate cream from liquid- I like to keep the remaining liquid for smoothies)

1 tablespoon of maple syrup

1 teaspoon of vanilla extract

Place all the ingredients in a bowl and with a handheld mixer, whisk on high speed until thick and creamy

 

 

 

 

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©Bec Peterson 2018 | Australian Natural Light Photographer | Newcastle Based Portrait Photographer | +61408461414

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