The Brain Doc’s Birthday Cake
    Servings
    12
    Servings
    12
    Ingredients
    ALMOND CAKE INGREDIENTS:
    • 1/2cup almonds – sliced
    • 3 eggs(whites & yolks separated)
    • 1/2cup coconut milk – unsweetened
    • 2tablespoons honey
    • 1tablespoon vanilla extract
    • 1tablespoon almond extract
    • 2 1/2cups almond flour
    • 1/2teaspoon salt
    • 2teaspoons baking powder
    • 1/4cup coconut oil(melted)
    • a few drops Stevia – liquid toffee or vanilla flavor
    BIRTHDAY CAKE INGREDIENTS:
    • 213.5 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)
    • 1teaspoon vanilla extract or vanilla beans
    • 1/8teaspoon salt
    • a few drops Stevia – vanilla flavor
    • 1cup strawberries(sliced)
    • 1/2cup blueberries
    • 1/4cup water
    • a few drops Stevia – berry flavor
    Instructions
    Almond Cake Instructions:
    1. Preheat your oven to 350F (Bake).
    2. 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.)
    3. Place the ½ cup of sliced almonds in a small bowl.
    4. Separate your eggs by placing the whites into the bowl of a stand mixer and the yolks into a medium to large mixing bowl.
    5. 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!)
    6. In the bowl with the egg yolks, add the coconut milk, honey, vanilla
    The Brain Doc’s Birthday Cake Instructions:
    1. Refrigerate the cans of coconut milk overnight to help separate the coconut water from the cream and solidify the cream.
    2. Bake the almond cake 35-40 minutes then completely cool. Cut in half to create two layers.
    3. 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.
    4. In a small to medium bowl, stir together the strawberries, blueberries, water and berry Stevia to taste (start with just a few drops).
    5. 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!
    6. VARIATIONS: You can use any flavor of liquid Stevia that you’d like to flavor the coconut whipped cream (chocolate, berry, toffee, orange).
    Recipe Notes

    Nutritional Information For Just The Almond Cake: 149 calories, 12.9g fat, 3.8g sugar, 3.7 protein, 1.4g fiber, 6.1g carbs, 115mg sodium, 6.7g saturated fat, 41mg cholesterol.

     

    Another recipe by Chef Honor Harvey.

     

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    The Brain Doc’s Birthday Cake
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    Servings
    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
    Servings
    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
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Add to Shopping List
    This recipe is in your Shopping List
    Instructions
    Almond Cake Instructions:
    1. Preheat your oven to 350F (Bake).
    2. 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.)
    3. Place the ½ cup of sliced almonds in a small bowl.
    4. Separate your eggs by placing the whites into the bowl of a stand mixer and the yolks into a medium to large mixing bowl.
    5. 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!)
    6. In the bowl with the egg yolks, add the coconut milk, honey, vanilla
    The Brain Doc’s Birthday Cake Instructions:
    1. Refrigerate the cans of coconut milk overnight to help separate the coconut water from the cream and solidify the cream.
    2. Bake the almond cake 35-40 minutes then completely cool. Cut in half to create two layers.
    3. 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.
    4. In a small to medium bowl, stir together the strawberries, blueberries, water and berry Stevia to taste (start with just a few drops).
    5. 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!
    6. VARIATIONS: You can use any flavor of liquid Stevia that you’d like to flavor the coconut whipped cream (chocolate, berry, toffee, orange).
    Recipe Notes

    Nutritional Information For Just The Almond Cake: 149 calories, 12.9g fat, 3.8g sugar, 3.7 protein, 1.4g fiber, 6.1g carbs, 115mg sodium, 6.7g saturated fat, 41mg cholesterol.

     

    Another recipe by Chef Honor Harvey.