This is not your average overly sweet, empty tasting, no one really likes, kind of birthday cake, I promise! I created this insanely delicious cake recipe for my sisters 30th birthday. Kait, my sister, is the ultimate birthday queen! She knows exactly what she wants for her special day and she isn’t afraid to express these desires to those around her (in the best way possible, of course)! After months of her sending me cake recipes and photos for inspiration I came up with this recipe and thankfully it did not disappoint. The goal was for it to be moist, fluffy, decadent and delicious with a touch of hearty-ness. We wanted it to have some depth and flavour as opposed to the “empty” quality that a lot of vanilla cakes tend to have. This recipe was exactly what we were going for! I was super relieved, Kait was thrilled, and it got 2 major thumbs up from all those who tried! I hope you enjoy making this for a special celebration (or any day for that matter)!
Ingredients for Cake
Dry
– 2 cups cake and pastry flour
– 1/2 cup oats ground into a flour
– 1/2 cup almond flour
– 1 and 1/3 cup raw cane sugar
– 2 tsp baking powder
– 1 tsp baking soda
– 1/2 tsp sea salt
Wet
– 1 and 1/2 cups almond milk
– 1 Tbsp. Apple Cider Vinegar (ACV)
– 1/2 cup canola oil or avocado oil
– 2 tsp real vanilla extract
Instructions for Cake
– Preheat oven to 325oF convection (or 350oF bake)
-Place dry ingredients in a large bowl and mix until combined
– Place almond milk and ACV in a bowl and let sit for 10 minutes
– With an electric mixer, mix almond milk/ ACV mixture with oil and vanilla
– Next add wet to dry and mix with electric mixer on low to medium until no lumps are left (try your best to mix no longer than this)
– Place in 2 round cake pans (I used 8 inch diameter) and bake at 325oF for 35 minutes
– Lightly pat the top with your hand to see if the cake springs back to you after pressing and do the toothpick test (ensuring the tooth pick comes out clean). These will help you determine if the cake is done or if it needs more time
Ingredients for Icing
– 1 cup local organic pasture raised goat butter. You could also use grass fed cows or earth balance but I recommend goats for health and environmental reasons
– 3 and 3/4 cups icing sugar (please ensure organic)
– 2 tsp vanilla
– 1 Tbsp. almond milk and more to add during mixing
Insturctions for Icing
– Let butter sit out so it softens up and becomes room temperature
– In a large bowl add softened butter, icing sugar, vanilla, and 1 Tbsp of almond milk
– Mix on medium-high with an electric mixer for 3 minutes
– Add a few more splashes of almond milk depending how thick/ runny you want it to be
– Continuing mixing until the icing is completely lump free, smooth, and creamy
– Taste testing to ensure it’s perfect is a necessity in my house 😉
Final Steps
– Once cakes have properly cooled, remove from pans and flip onto individual plates (bottom side facing up)
– Ice one cake placing by placing a thin layer of icing around the entire cake
– Then place the other cake (un-iced) on top of the lightly iced cake
– Apply a generous amount of icing to this cake and the sides of the bottom cake. I like to do the top first, then the sides, then touch up on the top (if needed)
– Top with rose petals or organic sprinkles of choice
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