A Gluten and Dairy Free Birthday Cake for Ida
Our daughter Ida's birthday is December 27th. Although I must admit I was completely exhausted after having the house full of guests for several days around christmas, I pulled myself together and made a delicious gluten and dairy free cake that she would be able to eat without any risk of stomach pains. Since we were quite a big party I also made a regular birthday cake with vanilla frosting and fondant snow flakes. But the healthy cake was the absolute favourite and I will definitely be making that again as soon as our new kitchen is done and I can start spreading my cooking wings again :-)
You can see the recipe after the images.
- The almond base layers or sponges (with this I was able to make 3 layers, and I saved one of them for our dessert on new year's eve):
6 small eggs
300 g sugar
200 g almond flour
2 tblsp rice flour
3 tsp baking powder
Whisk eggs and sugar until it is white and fluffy. Mix flours and baking powder and turn it into the sugar masse slowly. Bake each ... for 12-15 minutes at 200 degrees celcius. I just lined my cake tins on the inside with baking parchment, to get an uneven rustic look. But if you want perfect smooth edges put paper only on the bottom of the tin and grease the sides instead.
- The chocolate mousse/frosting (this is largely based on Deliciously Ella's avocado chocolate mousse recipe I just made roughly 4 times the amount to have enough for both cakes):
4 ripe bananas
4 ripe avocados
24 pitted dates that have been soaked in water for about an hour
6 tblsp agave syrup
100 ml almond milk
A pinch of salt
Raw cacao powder to taste
Blend all the ingredients together in a food processor or similar and chill.
- I made a fruit salad for the middle layer and topping. I am sure any fruit will do great, but bananas will probably get brown and slimy so I would avoid those. I used pineapple (which complimented the sweet of the mousse very well with its freshness), pear, apple, and a few berries we had leftover from breakfast.