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!
Whole Wheat Vanilla Birthday Cake & A Blog Birthday!
- 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!
Happy Birthday to Little Bits Of!! Kelsey, you should be so proud of all of your hard work! Your blog is one of my favourites to read and one of my inspirations! Take time today to celebrate your accomplishments, and eat some of that cake, it looks amazing!
Ah Britney you made my day!!! So glad you are a reader and blogger friend!!! Yes yes, time to eat some cake!! 🙂 XO
Happy Birthday!!! The other day I was looking back on your old recipes and noticed they were all sweets haha! Nothing wrong with that. This cake looks amazing and so do your photos! Eat all the cake to celebrate this week 🙂
I know right!? I was all about the baking until about a year ago when I got my life together!! Haha Thanks lady!!!
Haaappppy Bloggiversary! This looks like the perfect cake to celebrate all you’ve done in the last four years!
Here’s to dozens more! 😉 xo
Thanks so much Kristy!! 🙂
yay happy 4 years! No better way to celebrate than with that delicious cake! pinned 🙂
Thanks so much Rachel!! 🙂
when it’s the arrowroot used???
AH! Thank you for catching that! Just updated the recipe – it goes in with the flour!
Mm… I love how you didn’t frost the whole cake, so you could catch the drizzle factor in between layers. Happy Birthday girl! It’s amazing that you’ve been blogging for 4 years, and I didn’t know you could paint a Kitchen Aid mixer. I love your recipes that I’ve seen, and I want to try more!
Thanks Emily!! 🙂
Hi! Is arrowroot necessary? Could I sub white flour for that?
You could! Or cornstarch if you have that on hand! 🙂
Hi thanks for this recipe. Can I use other type of sugar like cane sugar instead? Same measures?
Yes you can!
I, like you, have tried to find a whole wheat vanilla cake recipe and it is surprisingly difficult, so thanks for coming up with one! If I use normal milk instead of almond, do I still need to use the lemon juice?
I will be baking this in the next few hours so a prompt answer would be super helpful. Thanks, Eva
Yes I would still use the lemon juice!!
I love your recipes and want to see more. Thank you for sharing this with us.
Could I make this vegan with flax eggs? (or another egg alternative?)
I haven’t tried that but let me know if it works!
Was looking to make a cake for my mom’s birthday and as she is a vanilla lover, i was looking something just like this and ended up here. Must say i am not disappointed, thanks for sharing the recipe. Cheers!
That is great!
I Like Your Recipe and Cake Designee are So Best. Thanks For Sharing
I just love whole wheat vanilla birthday cake! These look amazing ♥
Such a wonderful cake