My sweet three-year-old has spent the past year since his second birthday, planning for this day! (So many cake flavors to choose from!)
He finally combined several of his favorite flavors, and decided on a Banana Cake full of fresh summer berries and chocolate chunks. To make it even more festive, he decided to add blue frosting and gummy bear candies on top!
I used the natural cabbage-extract food coloring from India Tree to create the blue-hued topping, and Yummy Earth organic gummy bears for the decorations. The “3” candle was picked up at a thrifting swap with friends years ago, and has been reused for many holidays! My son made sure I didn’t forget that essential detail.
He was very excited about quality time with Mama, helping to “build” his own cake. So, to keep it simple for him, I used a gluten-free baking mix of flours that I found on sale. He also loved helping to mash the banana!
I used the Banana Berry Muffin recipe from Finding Joy in My Kitchen just substituting the flours with my gluten-free mix, and some coconut milk instead of the dairy. (You won’t need to add any xanthan gum or other thickeners, since the eggs and banana are sufficient.)
I used fresh raspberries and blueberries (rather than frozen, as it appears in her photos). We tossed in some Enjoy Life dairy-free chocolate chunks (that he carefully added one-by-one).
Instead of a muffin tin, I poured the batter into a deep round baking dish. I baked it at 350 for 40 minutes.
For the frosting, I mixed up the Meringue Frosting in Cara’s cookbook from “Grain Free Meal Plans” (page 51). It’s my favorite dairy-free frosting, and honey or agave works in the recipe, so it doesn’t contain any of the typical icing powdered sugar. (Add several drops of the natural blue coloring near the end of the mixing stage.)
It turned out beautifully. The birthday boy was delighted!