I celebrated my birthday last week with ice cream and cookies.
Don’t get me wrong – no complaints here – but did a birthday really happen if there wasn’t cake?
Just to be sure…this happened over the weekend.
And let’s just say it went above and beyond the birthday cake requirements.
The cake itself is only 8 ingredients: eggs, almond milk, olive oil, coconut sugar, vanilla, cassava flour, and baking powder.
While it’s obviously not your typical vanilla cake in terms of texture, it’s still bomb. Just take a look!
Also those simple ingredients = no tummy ache and allergy friendly!
So i’ll take it!
I had a heated debate with myself concerning the icing for this cake.
You see, dairy and I have a complicated relationship.
I typically skirt around it, preferring almond milk and other alternatives any way.
But let’s be honest: It’s hard to beat traditional butter cream.
So I bit the bullet. And my taste-buds thanked me. It was pretty perfect when paired with a light, fluffy wild blueberry whipped cream.
I’ll be the first to admit this cake is quite *extra* – especially for a girl making her own birthday cake and eating it alone…
But hey, why be basic when you can be fabulous?
Also I’m practicing top make my brother’s wedding cake next month. So it’s all in the name of science! Right?! Right.
The batter for this cake starts out with whipped egg whites.
Why? Creating a meringue with the egg whites will add shape and volume to a cake with non-traditional flour. Cassava can become tough and dense – the voluminous whites counteract that.
The rest of the wet ingredients get whipped together and then folded into the meringue.
Finally the dry ingredients are very carefully sifted and juuuuust combined.
Try to keep the fluff!
Divide the batter evenly into three 6″ pans. You could use larger vessels, but be aware the layers will be thinner.
Is that a bad thing though? Better cake-to-icing ratio!
These puppies go into a 325 degree oven for about 18 – 20 minutes.
Remove from the pans and COOL COMPLETELY.
Please be patient. The icing will become a gloopy mess if you try to slather it on warm cakes. No bueno.
Now lets talk about the buttercream.
This is about the easiest icing there is.
GOOD quality butter + powdered sugar + vanilla extract = YUM
Who wants to come lick the mixers?
Totally my favorite kitchen clean-up task.
Now it’s time for the whipped cream! No cans around here – the homemade stuff is where it’s at!
How to make perfect whipped cream every time? Stick your bowl in the freezer for 10 minutes before you start. Make sure your cream is very cool. Add the sugar after you’ve whipped the cream for a solid 2 minutes.
I folded some mini wild blueberries (Trader Joe’s frozen section) to really take this whipped cream to the next level.
Once your icing is made and your cakes are cool, you are cleared for assembly!
Gather up the goods and build yourself a masterpiece.
Start with a layer of cake.
Spread on some buttercream and then the blueberry whipped cream.
Place another layer of cake on the filling and press down slightly to secure it.
Repeat with another layer of buttercream and whipped cream, then the final tier goes on top.
To finish off the outsides, add a bit more buttercream to the gaps. Then with bottom to top strokes, create the lined with your knife.
Obviously doesn’t have to be perfect, the rustic look is totally hip right now duh.
A think layer of buttercream gets smeared on the top, followed by a big dollop (or seven) of blueberry whipped cream.
Then it’s time to get extra fancy with the berries.
Strawberries, raspberries, and extra blueberries are truly the cherries on top.
And perfectly festive for the Fourth tomorrow!
Now take a set back and admire your handiwork.
But not toooo long, cause we all know you wanna slice of that masterpiece.
So go for it! And don’t forget to add more berries and whipped cream to that slice.
Those layers y’all.
Almost too pretty to eat…
Paleo Vanilla Cake with Berries & Cream
Paleo Vanilla Cake
- 6 egg whites
- 3 egg yolks
- 2/3 cup coconut sugar
- 1 1/2 cup almond milk
- 2 tbsp olive oil
- 1 tsp vanilla extract
- 1 1/3 cup cassava flour
- 1 tsp baking powder
- 1/2 cup butter one stick
- 2 tbsp heavy whipping cream
- 2 cups powdered sugar
- 1 tsp vanilla extract
Blueberry Whipped Cream
- 1 cup heavy whipping cream
- 1 tsp vanilla
- 2 tbsp powdered sugar
- 1/4 cup frozen wild blueberries thawed
For the Cakes:
- Preheat your oven to 325 degrees.
- Separate the egg whites from the yolks, reserving 3 of the yolks.
- Add 1/3 cup of coconut sugar to the egg whites and beat on high until the eggs are white, glossy, and peak.
- In a separate bowl, combine the egg yolks, remaining sugar, olive oil, almond milk, and vanilla. Fold this mixture into the meringue.
- Sift together the cassava flour and baking powder, then add to the wet mix until just combined,
- Pour into three 6″ pans that are greased and lined with parchment paper on the bottom.
- Bake for 18 to 20 minutes.
For the Buttercream:
- Bring your butter to room temperature. Then whip with the cream, vanilla, and powdered sugar.
For the Whipped Cream:
- Place your bowl in the freezer for 10 minutes before whipping.
- Add the cream to a bowl and whip for 2 minutes. Then add the sugar and vanilla.
- Continue whipping until stiff peaks form.
- Make sure your cakes are cool.
- Start with a layer of buttercream on top of the first layer of cake. Dollop and spread the whipped cream on top.
- Add the next layer of cake and repeat filling steps.
- The final layer of cake goes on top, then buttercream is spread along the sides.
- Add a generous portion of whipped cream to the top of the cake and decoratively place berries.