To celebrate our little boy’s 1st birthday this week, I made him a birthday cake that he could enjoy. It’s gluten-free, dairy-free, egg-free, & nut-free. (If you don’t need to make those dietary accommodations, feel free to add them back into the recipe, as desired.) It’s also really quick to make!
This birthday cake actually doesn’t have any frosting. (It was a timesaver for me, but I guess that makes it more “healthy” too!) Instead, it is topped with Kimi’s delicious Chocolate Coconut Milk ice cream!
Chocolate-Banana Birthday Cake (allergy-free!)
1 Cup Flour Use your choice of flour(s)*
1/2 tsp Baking Powder
1/2 tsp Baking Soda
¼ tsp Salt
2 Tbl. Ground Flax Seed + 1/3 Cup Water (This is an egg substitute)
1/2 Cup Sucanat
1/4 cup Coconut Oil, softened
1 Cup mashed ripe Banana
3 Tbsp Coconut Milk + 1 tsp Apple Cider Vinegar (This is a buttermilk substitute)
1 tsp Vanilla Extract
1 Tbl. Cinnamon (We love Saigon Cinnamon!)
1/4 tsp. Nutmeg
Chocolate Coconut Milk Ice Cream (1/2 the recipe was enough for us), softened
Shredded, Unsweetened Coconut (optional)
*For a gluten-free cake, I used a combination of Brown Rice Flour, Teff Flour, & Potato Starch
Grease a 9×9 baking dish. Preheat oven to 350 degrees. Mix all cake ingredients together, and pour into the baking dish. Bake for 30 minutes. Let cool. While still slightly warm, spread softened ice cream over cake, sprinkle coconut on top, and serve immediately. (If you won’t be serving the entire cake immediately, just scoop the ice cream onto the individual pieces of cake, to prevent melting issues on any leftover cake.)
Watching my little boy being able to enjoy a birthday cake was definitely a Finer Thing!