Our son’s first birthday (Paleo Construction Cake)

Our son’s first birthday (Paleo Construction Cake)

This past weekend we celebrated our son’s first birthday! It was so special to be able to have all four grandparents and 3 of his 7 great-grandparents at the party! After the all-day project I tried to tackle for my daughter’s 3rd birthday cake last fall…I was ready for something much more simple. I saw this idea on Pinterest and thought, “I can totally do that and it won’t even be hard!!” So, the idea certainly was NOT original. Many of you asked for the recipe after I posted the pic so I thought I’d do a post on it. It is the same cake recipe I posted here and also the recipe I used for our daughter’s princess party cake here.  BUT, this time I made it completely dairy-free as well! I will include the dairy-free frosting recipe below as well as the cake recipe. Enjoy!

Chocolate Construction Cake

Cake Ingredients (for ONE 8″ round cake* about 1 1/2″ thick–the cake pictured was two cakes stacked on top of each other):

1/3 cup coconut flour
1/4 cup arrowroot
1/4 cup almond flour
1/4 cup cacao powder or cocoa powder
3/4 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1/3 cup honey
3 eggs
1/3 cup melted coconut oil (if you aren’t avoiding dairy, you can use melted butter here)
2/3 cup almond milk
1 Tbsp. lemon juice
1/2 tsp. vanilla

Cake Directions:

1. Preheat oven to 350 degrees. Line an 8″ round cake pan with parchment paper.
2. Combine coconut flour, arrowroot, almond flour, cacao, baking soda, salt and baking powder in a bowl and whisk to combine.
3. Add honey, eggs, coconut oil or melted butter, almond milk, lemon juice and vanilla to the dry ingredients and mix well. (I use an electric hand mixer.)
4. Pour cake batter into parchment paper-lined cake pan. Bake at 350 degrees for 17-22 minutes. Remove from oven when toothpick inserted comes out clean. Try not to overbake!
5. Cool completely and frost cake with chocolate coconut whipped cream frosting (below), if desired.

Chocolate Coconut Whipped Cream Frosting

Frosting Ingredients (I doubled the recipe for the two cakes stacked on top of each other):

1 can coconut milk (I prefer the Thai Organic coconut milk as it seems to be thicker when it separates than non-organic)
1 Tbsp. cocoa
1-2 Tbsp. honey
1 tsp. maple syrup
1 tsp. vanilla

Directions:

1. Put can of coconut milk in fridge for a few hours or a day or two. (Do not shake the can.)
2. Do NOT shake can, but open it with can opener.
3. Scoop out top “cream” layer with a spoon into a bowl. (For me it ends up being 1/3 – 1/2 can.) Save the liquid at the bottom of the can for something else.
4. Whip the cream until it becomes the consistency of whipped cream. (The first time I made it I actually had to add some of the watery liquid to thin it out a bit.)
5. Add cocoa, honey, maple syrup and vanilla if using and whip to combine. Add more sweetener or cocoa if desired!
6. Spread on cooled cake and decorate however you like!

*The cake I think is pretty self-explanatory. Just dig out a corner of the cake with a fork and pile the crumbs in another part of the cake. Place your construction toys wherever you like!

Shared at Allergy-Free Wednesdays!

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