Every single year for the past 5 years I have made the cakes for my kids birthday parties (with lots of help from the two granny’s and sometimes friends as well, teamwork). I will do this for as long as they still want birthday cakes, and I will do it gluten free and sugar free so that I know that what goes into their bodies is wholesome! It can be done. Every year I try a new recipe, in order to better the previous years one. Lets face it, synthetic ingredients like white flour, margarine, sugar etc do make fluffy, easy, relatively ‘flop proof’ cakes…but we will not let this break us! WE WILL conquer! This year has been my favourite yet!

The entire party was wheat free, sugar free and chemical free. Complete with rye toasties, homemade guava fruit roll and wholesome cupcakes!

The recipe I used for the cake bases is as follows:

per base:

150 grams pure farm butter or coconut oil

3 tbsp pure raw honey

3 large farm eggs

150 grams self raising gluten free flour

2 ripe bananas (not essential but it does help the flavour and moisture and you sneak some fruit into the beasties, so win win!)

That’s it! preheat oven to 170 degrees. Melt the coconut oil or butter in a pan with the honey. Sift your flour in a seperate bowl. Add the hot melted liquid to the flour. Beat the eggs well and then add them to the flour mix. Mix well and then transfer into your cake tin. The recipe called for 30-35 minutes in the oven but I think this was too long, so at around 25 minutes, poke the cake and see! I made a 6 layer cake.

As for the icing:

I used 2 tubs are lancewood cream cheese (as this has the lowest salt content) and mixed in 1/2 cup of pure fructose. Wizzed it all up until smooth and spread that on the cake bases once they had cooled. The outer layer of the cake (the pretty part) was standard plastic icing, unfortunately, but this was only for decorative purposes so it was easy to avoid eating this! 🙂 For some. hahah

And that, is that!

Birthday cake! Voila!