Hi all 🙂 I had a lovely birthday weekend filled with friends and good times. These are some of the cards I received.
Guess which is my favorite one 🙂 The Jack White one of course! I’m slightly obsessed with Jack white and my beautiful friend make me a card that says: ” Jack says happy birthday Mel” I laughed so hard when I saw it!
I even got to help an animal on my birthday, we found this little fellow on the ground.
He flew into the window and was about to be the dogs breakfast, I guess it was his lucky day :), after giving him a little water in a dropper he seemed fine and flew away. It feels good to help something in need 🙂
A birthday would not be a birthday without a cake and I was determent to have a healthier cake than the norm. This is a delicious wholewheat and sugar free cake, I still think it contains waaaaay to much oil, but it was just not working out with less. Next time I will be sure to use coconut oil instead of sunflower oil. I made the bottom layer with maple syrup and the top with agave syrup, just to see the difference. If you can rather use maple syrup it gives the cake a nice caramel color and a way better taste. I doubled the recipe to make a double stacked cake.
SUGAR FREE COCONUT CAKE – one 9″ cake
- 2 1/3 cup wholewheat flour
- 1/2 cup unsweetened coconut flakes
- 2 tsp baking powder
- 1 tsp baking soda
- 1/6 tsp salt
- 2/3 cup maple syrup
- 3/4 cup sunflower oil
- 1 cup coconut milk
- 1/4 cup water
- 1 tbsp vanilla
- 1 tbsp apple cider vinegar
Preheat oven to 350 degrees F. Grease a cake pan.
In a large mixing bowl combine flour, coconut, baking powder, baking soda and salt.
In a separate bowl combine the maple syrup, oil,coconut milk, water, vanilla and vinegar. Add the wet ingredients in with the dry ingredients and mix till just combined.
Pour the batter into the cake pan and bake for 30 -35 minutes or when a toothpick inserted in the center comes out clean. Allow to cool completely before removing from cake pan.
SUGAR FREE COCONUT WHIPPED CREAM
This recipe is everywhere on the web. The only thing i did differently was add agave syrup instead of sugar and added in cornstarch to get a fluffier whipped cream.
- 1 (400ml) can full fat coconut milk, refrigerated overnight upside down
- 1 Tbsp Agave syrup
- 1 tbsp cornstarch
- 1 tsp vanilla extract
Open the can of coconut milk and scoop out the cream at the top. Add the coconut cream, agave syrup, cornstarch and vanilla to a bowl. Beat for 3 -5 minutes until creamy.
Place the cooled cake on a cake stand or a plate. Spread about a tbsp of strawberry jam over the cake.
Next stack the second cake over the first cake. Frost your cake with the coconut whipped cream.
I decorated my cake with cut up strawberries and sprinkled a little extra coconut flakes over the top. This is a delicious cake that everyone loved!
Happy Monday everyone 🙂