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    Chocolate Birthday Cake

    I got so tired of not being able to eat birthday cake, that I went on a cake baking blitz this spring. And… I figured it out! A cake without any common allergens … safe for just about anyone to eat.

    I ended up making this cake recipe for Easter – which explains the robin’s egg blue decoration in the photo. But it’s really just a chocolate cake underneath 🙂

    This cake is approved by my two and a half year old, and is free from all the common allergens: Nuts, Eggs, Soy, Gluten, Dairy and Corn-Free.

    This cake is really easy too – you basically dump all the ingredients into a bowl, mix, and pour into your pans.

    I hope this cake brings your family some joy!

    1 ½ cups cassava flour
    1 ½ cups gluten free flour blend (i used bob’s red mill flour 1 to 1)
    1 cup organic cane sugar
    1 cup coconut sugar
    1 tsp sea salt 
    6 Tbs cocoa powder
    2 tsp aluminum-free baking soda
    3/4 cup coconut oil, melted and cooled
    2 tsp pure vanilla extract
    2 cups warm temperature water
    2 Tbs apple cider vinegar
    For more rich flavor:
    1 Tbs strong coffee (you can use instant coffee dissolved in water) (optional)
    1/4 tsp ground ginger (optional)

    1. Preheat oven to 375 degrees. Grease and flour two 9 inch round cake pans or one 13 x 9 inch pan.
    2. In a large mixing bowl, combine flours, sugars, salt, cocoa powder, baking soda, and ginger, stirring to mix well.
    3. Add melted and cooled coconut oil, vanilla, and warm water. Stir well to combine.
    4. Add coffee and apple cider vinegar, stirring well to make sure there are no lumps in the batter. The batter will foam up a bit as the baking soda reacts with the acid in the vinegar and the coffee. (If using instant coffee, dissolve the coffee into the warm water first, making sure it’s fully dissolved.)
    5. Pour batter into cake pans and bake at 375 degrees for about 25 minutes or until a toothpick inserted in the center comes out clean. (If you use a 13 x 9 inch pan rather than two cake pans, the cake might take a bit longer to bake through.)

    Chocolate Frosting:

    1 cup palm shortening
    2 cups powdered sugar (sifted)
    2-4 Tbs. warm water
    8 Tbs. cocoa powder

    1. Add the palm shortening and cocoa powder to a medium size bowl and blend on medium with an electric had mixer.
    2. Slowly add the sifted powder sugar and continue blending on medium. Add the warm water as the icing gets thicker.
    4. Add more warm water if needed – until desired icing consistency is reached.
    5. Use immediately or refrigerate for up to two weeks. To use: bring to room temperature and blend until smooth. Ice the cake then store in a cool place to set the icing.


    Keep taking back your health,

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    Take Back Your Health with Robin Shirley