Whole Wheat Vanilla Birthday Cake & A Blog Birthday!
Sing it with me!!
HAPPY BIRTHDAY TO YOU – HAPPY BIRTHDAY TO YOU
HAPPY BIRTHDAY LITTLE BITS OF………
HAPPY BIRTHDAY TO YOUUUU!!!
This blog right here is 4 years old!! Yup thats right. It’s official birthday was May 21st when my first post ever was: How to Paint your Kitchen Aid Mixer. Are you laughing that it wasn’t even a recipe? I am! But when I first started the blog it was about baking and crafting! For fun we can look back in time at this Wayback Machine. So fun to look at where I started! Over the years I have gone from terrible iphone photos and months of no posts, to really truly putting my heart and soul into this space on the inter webs. So what better way to celebrate than with cake? Because for the first two years I posted all kinds of naughty sugar laden cakes that – don’t get me wrong – are delicious, I thought this year it was time for a clean version of your favorite birthday cake! So here is a Wheat Cake Version!
I searched and searched the internet for a Whole Wheat Vanilla Birthday Cake and nothing came up that looked even half decent. So I accepted that challenge and made every healthy swap I could to make this moist and delicious wheat cake!! For the frosting I used coconut cream and coconut sugar! It’s no buttercream so don’t expect it to taste like it… but it did however provide the perfect creamy and sweet topping to the cake and worked wonderfully! You could put any icing on this wheat cake and it would be phenomenal though. Time for another drip shot — >
I love how it looks drippy but it stopped right there! Perfect for the rustic look 🙂 Lovin’ Wheat Cake
Sprinkles are just necessary!!
Pin it! Vanilla Birthday Wheat Cake!
- 1/2 cup + 1 tablespoon grass fed butter, softened
- 1 1/2 cups coconut sugar
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract
- 3 large eggs
- 1 1/4 cup unsweetened vanilla almond milk + 1 tablespoon lemon juice
- 2 cups whole wheat flour
- ¼ cup arrowroot
- 2 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 can coconut cream, all liquid removed
- ¼ cup coconut sugar
- sprinkles (optional)
- Preheat oven to 350 degrees.
- Spray two 8 inch cake pans, three 6 inch pans or a 9×13-inch pan with cooking spray and set aside.
- In a large mixing bowl, with paddle attachment, cream butter for 2 minutes. Add coconut sugar and beat for 1 more minute. Then add eggs and extracts and mix to combine. In a small bowl combine almond milk and lemon juice.
- In another bowl combine the flour, arrowroot, baking powder, baking soda and salt. Add ⅓ of the flour mix to the butter mix, then half the almond milk and repeat until everything is mixed in.
- Pour batter into prepared pan.
- Bake at 350 degrees for about 25-35 minutes (depending on the pan you use) or until a toothpick inserted in the center comes out clean.
- Allow to cool completely before frosting.
- Place the can of coconut cream in the refrigerator for about an hour so it will firm up. Open the can and pour off any excess liquid. Combine cream and coconut sugar in a mixer with a whisk attachment and whip together until combined. Spread Coconut Frosting on top on cake or between layers. Top with sprinkles if desired!