Last week I turned twenty-four!
I love birthdays – parties, celebrating, tasty food – it’s all good! However, when it comes to birthday cake, I wanted something that was not only delicious and right for the occasion, but also healthy, nutritious and paleo. An added bonus is this is gluten, dairy and egg free, and vegan friendly, too, so a cake everyone can enjoy.
Being a family of chocoholics, the obvious choice was chocolate. I also liked the idea of icing. For this I decided to make a whipped creamy coconut milk berry smoothie, and then lather it on top.
Here is the finished result:
It is super easy to make, and extremely moreish. As it was all baked and ready on my birthday eve, admittedly much was consumed before the dawning of the actual birthday, and the remainder consumed for breakfast for the big day!
100g of dark chocolate
1 cup of chocolate tea
2 cup of ground flaxseed meal
1 mashed banana
2 heaped teaspoon of tahini paste
1 cup of frozen or fresh berries
1 cup of coconut milk (canned)
Melt 100g of dark chocolate. Brew 1 cup of chocolate tea. Mix in the flaxseed meal. Mashed the banana and tahini together and then mix in with the rest of the mixture. Add to a food processor and whiz until smooth. Add to a baking tin and bake for 20 mins at 200 C.
For the frosting, first take a can of coconut milk (it is best if you put the can in the fridge for a while first) and use the thick, creamy coconut milk at the top of the can. Place in a food processor with the berries and blitz lightly.
When the cake is baked, take out of the oven and ice with the berry smoothie mixture.
I feel so fortunate to be celebrating this many years. One of my friends once said, “Every birthday is special”. This is so true! And although twenty- four isn’t quite twenty- one, I must say I celebrated with equal gusto and will continue to for at least the next twelve months. 😉
Happy weekend readers! Hope you have a lovely one!