Fruit-Sweetened Birthday Cake

Fruit-Sweetened Birthday Cake

Blood Sugar: 11Servings: 9Preparation Time: 25minMeal Category: Snack
Micronutrients:MagnesiumFolateCalcium

Macronutrients per 100g

Energy
236kcal
Sugar
4g
Fat
16g
Fiber
4g
Sat fat
10g
Protein
4g
Carbs
23g
Sodium
128mg

Ingredients

300g / 10.58oz Wholemeal flour, 1.5 tsp Baking powder, 1 tsp Vanilla extract, 1 tbsp Flaxseed meal, 240g / 8.47oz Apple purée, 125ml / 4.23fl oz Oat milk, 60ml / 2.11fl oz Apple juice, 60ml / 2.11fl oz Olive oil, 400g / 14.11oz solidified Coconut cream, 120g / 4.23oz Berry and pear purée, 0.5 tsp Beet powder

Preparation

1. Preheat the oven to 180°C (350°F). 2. In a mixing bowl, combine 300g / 10.58oz Wholemeal flour, 1.5 tsp Baking powder, 1 tsp Vanilla extract, and 1 tbsp Flaxseed meal. 3. Pour in 240g / 8.47oz Apple purée, 125ml / 4.23fl oz Oat milk, 60ml / 2.11fl oz Apple juice, and 60ml / 2.11fl oz Olive oil. Mix well. 4. Divide the batter between two 20-cm / 8-inch round cake pans. 5. Bake for 25 minutes. Allow to cool for 5 minutes before removing from pans. 6. For icing, blend 400g / 14.11oz solidified Coconut cream, 120g / 4.23oz Berry and pear purée, and 0.5 tsp Beet powder until smooth. 7. Spread icing on one cake layer, top with the second layer, and cover with the remaining icing. Decorate with berries and edible flowers if desired.

Micronutrients % of RDI

Iron
2% of RDI
Magnesium
39% of RDI
Vitamin C
2% of RDI
Omega 3
10% of RDI
Vitamin A
0% of RDI
Calcium
15% of RDI
Folate
17% of RDI

Good to know

Optional ingredients include berries and edible flowers for decoration. Ensure coconut cream is solidified before use.

How to Prepare

1. Preheat the oven to 180°C (350°F). 2. In a mixing bowl, combine 300g / 10.58oz Wholemeal flour, 1.5 tsp Baking powder, 1 tsp Vanilla extract, and 1 tbsp Flaxseed meal. 3. Pour in 240g / 8.47oz Apple purée, 125ml / 4.23fl oz Oat milk, 60ml / 2.11fl oz Apple juice, and 60ml / 2.11fl oz Olive oil. Mix well. 4. Divide the batter between two 20-cm / 8-inch round cake pans. 5. Bake for 25 minutes. Allow to cool for 5 minutes before removing from pans. 6. For icing, blend 400g / 14.11oz solidified Coconut cream, 120g / 4.23oz Berry and pear purée, and 0.5 tsp Beet powder until smooth. 7. Spread icing on one cake layer, top with the second layer, and cover with the remaining icing. Decorate with berries and edible flowers if desired.

Good to Know

Optional ingredients include berries and edible flowers for decoration. Ensure coconut cream is solidified before use.

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