The Brain Doc’s Birthday Cake

Nutrition Facts
The Brain Doc’s Birthday Cake
Serving Size
 
12 g
Amount per Serving
Calories
202
% Daily Value*
Fat
 
17.7
g
27
%
Saturated Fat
 
11
g
69
%
Cholesterol
 
41
mg
14
%
Sodium
 
116
mg
5
%
Potassium
 
233
mg
7
%
Carbohydrates
 
9
g
3
%
Fiber
 
2.2
g
9
%
Sugar
 
5.7
g
6
%
Protein
 
4.3
g
9
%
* Percent Daily Values are based on a 2000 calorie diet.
Yield: 12

Ingredients:

ALMOND CAKE INGREDIENTS:

  • 1/2 cup almonds - sliced
  • 3 eggs (whites & yolks separated)
  • 1/2 cup coconut milk - unsweetened
  • 2 tablespoons honey
  • 1 tablespoon vanilla extract
  • 1 tablespoon almond extract
  • 2 1/2 cups almond flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 cup coconut oil (melted)
  • a few drops Stevia - liquid toffee or vanilla flavor

BIRTHDAY CAKE INGREDIENTS:

  • 2 13.5 oz cans coconut milk - unsweetened full fat (refrigerate overnight - you will use about 1 cup of the cream top for the recipe)
  • 1 almond cake (see recipe above)
  • 1 teaspoon vanilla extract or vanilla beans
  • 1/8 teaspoon salt
  • a few drops Stevia - vanilla flavor
  • 1 cup strawberries (sliced)
  • 1/2 cup blueberries
  • 1/4 cup water
  • a few drops Stevia - berry flavor

Directions:

Almond Cake Instructions:

  • Preheat your oven to 350F (Bake).
  • Line the bottom of a 9” round cake pan with parchment. (I generally trace the bottom of the cake pan onto the parchment and cut it to fit. This is a huge help for releasing the cake after it cools.)
  • Place the ½ cup of sliced almonds in a small bowl.
  • Separate your eggs by placing the whites into the bowl of a stand mixer and the yolks into a medium to large mixing bowl.
  • Whisk the egg whites on high until they reach a stiff peak consistency. (If you don’t have a stand mixer, you can use a hand mixer or whisk of course!)
  • In the bowl with the egg yolks, add the coconut milk, honey, vanilla

The Brain Doc’s Birthday Cake Instructions:

  • Refrigerate the cans of coconut milk overnight to help separate the coconut water from the cream and solidify the cream.
  • Bake the almond cake 35-40 minutes then completely cool. Cut in half to create two layers.
  • Whisk 1 cup of the cold coconut milk with the vanilla extract, salt, and vanilla Stevia to taste (start with just a few drops). The cream should whip up quickly into a thick whipped cream consistency. Store in refrigerator until ready for use.
  • In a small to medium bowl, stir together the strawberries, blueberries, water and berry Stevia to taste (start with just a few drops).
  • On top of the bottom cake layer, drizzle the juices from the berries evenly to moisten the cake. Top with berries and whipped cream. Add the top layer and enjoy!
  • VARIATIONS: You can use any flavor of liquid Stevia that you’d like to flavor the coconut whipped cream (chocolate, berry, toffee, orange).

Notes:

 
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