This recipe is a healthy cake recipe for toddlers, and a healthy alternative to a traditional birthday cake for all ages. Top with the vegan buttercream frosting found on the blog, or an alternative topping. You can also eat this cake plain and it will taste great. For children, I cut the amount of sugar in half.
The recipe can also be used for cupcakes.
1-1/2 teaspoons Ener-G egg replacer
2 tablespoons water
1-3/4 cups coconut or almond milk
1/2 cup water, divided
1/2 cup coconut oil
1-1/2 cups Florida Crystals (or granulated sugar)
1-1/2 teaspoons vanilla extract
2-1/2 cups whole wheat pastry flour (or gluten free alternative)
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/8 c jumbo blueberries for decoration
Preheat the oven to 375 degrees. Lightly grease a 9-inch pie pan.
In a food processor whip the egg replacer and water until it is smooth, about 1 minute. Add the milk and 1/4 cup of the water. In a large bowl, cream the coconut oil and sugar until light and fluffy. Add the vanilla extract and the remaining 1/4 cup water. Mix to combine.
In a separate bowl, stir together the flour, baking powder, and salt. Combine the dry ingredients with the egg replacer/milk mixture, and butter/sugar mixture. Beat until thoroughly combined.
Fill the pan with the batter and bake for 20 – 30 minutes, until a toothpick inserted in center comes out clean. Place on a wire rack to cool and cool completely before frosting. Decorate with jumbo blueberries.
We would like you to meet Estella, the sweet daughter of our lovely friend and contributor Nicole. If you have been following this blog from the start, you know Nicole likes to take care of herself, family, and clients, with a healthy and holistic point of view. Michelle was up for the challenge when Nicole asked for a healthy cake for Estella’s first birthday. Obviously it was a hit with Estella (she immediately devoured every blueberry that was on top first), and the adults who snuck a bite loved it too!
Photo credits: featured photo by Melanie’s iPhone, adorable Estella photo by Johnna Brynn Photography