After THIS POST about my sweet baby boy’s 1st birthday, I received a lot of requests for the cake recipe.
I’ve written before about not doing grains for my babies until at least one year, maybe two, so finding a grain-free cake recipe that was also tasty was a top priority for his birthday.
Thankfully, my friend Shannon at Simply Smiles is my go-to girl when it comes to original, delicious, grain-free recipes. I used her recipe using only whole, organic ingredients as she suggests. You can find it here:
Simply Smiles Gluten-Free Vanilla Cake
I doubled her recipe which made two 6″ round cakes. I froze one to use later for his birthday party, and the other I cut in half sideways to create two layers.
For the icing, I made whipped cream:
Lindsay’s Raw Whipped Cream “Icing”
- 16 oz. fresh raw cream
- 1 tsp. pure vanilla extract
- 1 tsp. raw organic cane sugar
*you can always use honey to sweeten the whip, but Miles hasn’t had raw honey yet, so I allowed for a tiny amount of organic sugar.
- Whip the cream with a whisk attachment on an electric mixer until peaks form…if you accidentally over whip, just continue with it and make Homemade Butter
- Add in vanilla and sugar and stir just to incorporate.
- Spread the whipped cream between the two layers, and “frost” as you would normally.
- I added some sliced organic strawberries between the layers as well.
- Top with fresh fruit!
I LOVE adding strained, pureed fruit to the whip for a colored frosting effect, but these usually look pretty feminine, so I left it white for my little guy.
I hope you love this recipe as much as we did!
live well. be well.
