For anyone who follows South of Vanilla on Instagram, you will have surely discovered that it was my boyfriend’s birthday last week. His birthday coincidentally coincides with the summer solstice, which is ironic because his dislike for his own birthday is extended over the longest day of the year. (For anyone following astrology, he also is Gemini-Cancer cusp, which makes him a bit mercurial with a side of exceptional empathy. He drives me crazy. But I like it.)
Since CK spent several years in the military, he has a great love for, among other things, his country. I’ve gotten into the fashion of creating America-themed birthday cakes for him (Last year’s was a cake in the form of a hamburger.), so it takes the focus slightly away from a whole day just about his birthday.
Back when I first started Paleo, CK joined me about two weeks into my journey. He’s struggled with it more than I have, and maybe perhaps I’ll have him write a guest post about his Paleo struggles eventually. For him and his sweet tooth, one thing he really missed was Paleo desserts, which is one of the reasons I started creating my own recipes. Fast-forward almost a year, and I’ve finally gotten around to making Paleo version of one of the classics: “funfetti”.
P.S: Isn’t this cake topper perfect for celebrating the 4th of July holiday today? And its super easy. Instructions are included below.
Paleo “funfetti” Cake
For the Cake:
- 1/4 cup raw honey
- 8 tbsp grass fed organic butter, room temperature
- 3 eggs
- 1 tbsp vanilla
- 1 1/2 cup cashew flour
- 1/3 cup light tasting olive oil
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 2/3 cup almond milk
- ¾ cup rainbow sprinkes**
For the Frosting:
- Recipe from the frosting from my Paleo Celebration Cake
- Preheat over to 350 degrees.
- Beat butter, eggs, honey, eggs, olive oil, and vanilla together.
- Add in cashew flour, baking soda, and baking powder. Mix until incorporated.
- Slowly add in the almond milk while mixing the cake batter.
- Spray pan with nonstick coconut oil spray. Pour batter into one 9-inch pan and bake
- At 350 degrees for 35 minutes. Alternatively, if you would like a smaller cake or multiple layers, you can always bake this cake in a different sized pan, just make sure to adjust the baking time.
- After baking, wait until cooled, then frost.
** Sprinkles are not Paleo. Why? They are full of refined sugar and dyes. But sometimes life is too short.
Patriotic Cake Topper
- 3 paper-striped straws
- 7 small American flags
- Scotch tape
- Take one of the straws and with a ruler, measure out the halfway point. Cut the straw; these will become the two shorter “posts”.
- Cut two pieces of twine, with one piece about 2 inches longer than the other.
- Take each piece of string and tie onto the ends of the straws. One string should be between the two tall straws, and one should be between the two short straws.
- Take a small square of tape, and tape each flag to the piece of twine. There should be 4 flags between the shorter posts, and 3 between the taller posts.
- Place on the top of your cake with the taller posts in back and enjoy!