Maili’s Birthday Cake: A sweet & healthy treat!


Those of you who were on the first HolyMama week in autumn 2014 were able to enjoy not only a great yoga class taught by a birthday girl but you also got to eat some of her cake.

It can be nerve-wracking baking a cake for a chef who bakes the best chocolate brownies (and cookies) east of the Americas, but this mama has baked many a birthday cake – and likes a culinary challenge. I looked to crazy sexy Kris Carr for healthy inspiration and adapted a cupcake recipe of hers to make a yummy, nutritious birthday cake fit for a yoga retreat full of hungry mamas and babies.

Here’s the lowdown...

 

 

for the cake

1 1/2 cups corn flour, buckwheat flour or other gluten-free flour

1/4 cup raw cacao or cocoa powder

3/4 teaspoon baking powder

1 1/2 teaspoon baking soda

1 cup coconut sugar

1/4 teaspoon sea salt

1/2 avocado, peeled and flesh scooped out (make sure you use hass avocado, not green)

1/4 cup avocado or coconut oil

1 cup warm water

2 tablespoons agave syrup

1 tablespoon apple cider vinegar

1 teaspoon pure vanilla extract

1 egg (optional)

for the icing

2 large avocados, pitted and flesh scooped out of peel (again, use hass avocado, not green)

6 tablespoons raw cacao or cocoa powder

1/3 cup agave syrup or 6 pitted dates, soaked for 2+ hours and drained

1 teaspoon vanilla extract

dash sea salt

dash cinnamon (optional)


to bake

1. Preheat oven to 350 degrees Fahrenheit or 175 Celsius

2. Mix together the flour, cacao, baking soda, baking powder, sugar and sea salt.

3. Place your avocado, water, agave, apple cider vinegar and vanilla in a blender, and blend till smooth. Add this mixture (along with the egg) to the dry batter. Beat with an electric hand mixer or with a whisk for about 2-3 minutes until smooth.

4. Pour batter into a greased tin. Bake for 20-30 minutes, or until a toothpick inserted into the centre of the cake comes out clean (it may take a little more than 20 minutes).

5. While cake cools, mix all icing ingredients in a food processor or a high speed blender.

6. Ice the cake and serve. It tastes even more delicious a day later once all the ingredients have settled.

indulge & enjoy every bite!