I loathe making birthday cakes. Normally I get someone else to do it for me and I do the food. This year my friends who usually help are too far away as I've just moved states and I've been filled with dread that it will fall on me to do it all. It has. I rang about 20 places to try to get them to make it, but they all used ingredients I'm just not comfortable with feeding kids.
My boys talk for months about their cakes and then talk about it for months afterwards. Alot of PRESSURE not to F it up!!!!
I find it hard to make healthy versions that compete with bright coloured cakes my boys see other kids having. They have chosen the most unhealthy looking cakes you can imagine this year (bright green alien and purple spider) and now I will get to work to find ways to do whole food versions of what they have asked for. I will not use any artificial colours, flavours or refined sugar for the cake.
These were my boys cakes from last year. I didn't make them. Yes they were amazing!! All organic and GF too! If you want to see what I made for their food last year all the info here on healthy b'day parties
However, this cake is so easy that I know at least the cake the part will be a hit. The cake bit is the easy bit. This recipe is super high protein with some good fats to keep kids calm at parties. This is what kids need. Not cakes filled with artificial colours, flavours and additives and refined sugar.
High protein, high fat and no additives means kids will be nourished and not hyper. The decorating still might be a disaster but I know the actual cake is sorted. Delicious, simple and nourishing.
This cake is nut free so can be made for school lunch treats, gluten free & can be made dairy free. Enjoy! Alisa xx
Ingredients
- 1 can (400g) organic kidney beans
- 2 tbs magic seed mix (ground flaxseeds, sunflower seeds & chia seeds)
- 2 tbs desiccated coconut
- 40 grams organic raw cacao (not cocoa powder - spelt similarly but very different)
- 1 tsp baking powder
- 1/2 tsp bicarb
- 3 tbs water, coconut milk or almond milk
- 5 organic eggs
- 125 grams organic butter or organic coconut oil (solid)
- 120 grams rapadura sugar (also called organic panela sugar from woolies)
- 1/4 tsp salt or veggie stock
Directions
- Heat oven to 180 degrees celsius and line and grease cake tin
- Drain and rinse kidney beans removing all liquid then place in food processor and blend until smooth
- Add solid butter or coconut oil and blend again
- Add all other ingredients and blend until smooth
- Cook for 30 - 40 minutes until skewer comes out clean
- Turn out to cool on a wire rack
