First birthday cake

> 12 months

50 minutes

20-24 cake slices

Birthday cake with less sugar, without eggs or cow milk!

Here is the recipe of the first birthday cake my little lion had and ate. My baby is (for now) allergic to cow milk´s protein, that is why I used soy milk. You can go for soy milk also or replace it with the milk your baby usually has.

I was so excited about his first birthday party, but I wanted him to enjoy it too. It wouldn’t make sense to bake a cake that he coulnd’t eat on his birthday. That is why I did some “research” (if you can call it like that) and mixed some different recipes, some of my little lion´s favorite fruits, a cake shape I saw on a cover of a magazine and the cake top made by myself. Et voilà, this was the result!

INGREDIENTS

Cake

• 2 pears
• 2 teaspoons ground cinnamon
• 400 g of ginned dry dates
• 2 cups brown rice flour
• 2 cups spelt flour
• 2 tbsp baking powder
• 2 teaspoon baking soda
• 2 lemons (zest)
• 3 cups soy milk
• 8 tbsp olive oil

Frosting

• 10 tbsp margarine without cow’s milk
• 2 teaspoons vanilla essence (a good one)
• 3 tbsp powdered sugar
• 6 tbsp soy milk

PREPARATION

Cake

1. Peel and pit the pears, dice and mix with cinnamon
2. Add the soy milk to the olive oil in a container
3. Place the dates in a blender/food processor and add a small part of the milk and olive oil mixture. Blend everything and add more milk and olive oil as needed.
4. Add brown rice flour and blend again.
5. Transfer the mixture to a bowl and add the spelt flour, baking powder, baking soda and lemon zest.
6. Pour the rest of the milk and olive oil mixture into the bowl and stir with cooking whisk until all ingredients are incorporated.
7. Add the pear and wrap it gently.
8. Grease a backing pan with margarine without cow’s milk and bake in preheated oven at 180⁰C for 35-40 minutes.
9. Check it with a toothpick in the center of the cake and unmold after cooling down.

Frosting

1. Mix the butter with a cooking whisk until fluffy and then add the vanilla essence.
2. Add the sugar and milk slowly until creamy.

Building the cake

I used a backing pan with 22 cm diameter and 6 cm high for the base. For the top of the cake I used three molds 17 cm in diameter and 3 cm high each. Between each “cake” I decorated with the frosting, raspberries and blueberries as whole and strawberries in pieces. After all the food decorations I used the cake top I made and a candle.