Food-as-Medicine:
This birthday cake provides a nice dense texture with a moderate natural sweetness from mineral and B-vitamin rich maple and banana. The eggs provide healthy fats and protein as well as vitamin D, choline and DHA for brain development. Most cakes will cause a rapid spike in blood sugar from the excessive refined carbohydrates; however this cake is rich in healthy fats and protein to blunt glycemic spiking and provide whole body health. Cake is a time for celebration but it can also be a source of nourishment!
Ingredients
1 dozen eggs
2 cups coconut milk
1/3 cup dark amber maple syrup
2 Tbsp vanilla extract
2 ½ very ripe bananas
1 3/4 cups coconut flour
¼ cup almond flour
1/2 teaspoon baking soda
1/4 teaspoon sea salt
Coconut oil for greasing the pan
Preheat oven to 350F and grease 2 9” round cake pans with the coconut oil. In a mixer, combine the eggs, coconut milk, banana, maple syrup, and vanilla. In a separate bowl combine coconut flour, baking soda, and sea salt. Slowly incorporate the dry ingredients to the mixer with the banana blend. Spread the batter evenly between the 2 greased baking pans. Bake for 45 minutes until a toothpick inserted comes out clean. Allow cakes to cool prior cutting out of the pan.
For the Frosting
2 cups coconut butter
⅓ cup virgin coconut oil, melted
⅓ cup dark amber maple syrup
2 tsp vanilla extract
Pinch of sea salt
1 Tbsp steamed beet, smashed and chopped fine
Place all ingredients in high speed blender. Mix well until combined thoroughly. Spread on cooled cakes with spatula. Optional: pending thickness and spreadability you may place frosting in jar in fridge to stiffen some and then spread onto cakes.
