On January 13th my firstborn turned 4.
On January 17th my baby turned 1.
On January 19th we threw them a joint birthday party with a [party] animal theme.
Meanwhile I was working at all hours after both kids were in bed to complete my eBooks ‘Nurtured - plant based recipes for kids’.
January was nuts.
That party though!!
Lake said it was the best day of her life. And we’re pretty sure it was too!
We hired a bouncy castle for Lakey’s gang, a soft play area for Banksy’s baby crew and incredibly it all fit inside The Living Room of My Chelsea/Tanya’s!!
The entire buffet spread was 100% vegan and nut-free and the sweets were also gluten-free and refined-sugar-free in addition to that.
We ordered all the savoury yummies from My Chelsea and I did all the baking.
Lake’s grown up cake was Chocolate with Strawberry Frosting and Banksy’s baby cake was Carob with Apricot Frosting, because a). I wanted them to match and b). there’s no stimulants or caffeine in carob.
Here’s our plant based menu...
From My Chelsea Hotel:
Vegan Sausage Rolls
Hummus + crudités + pita breads
Creamy Pea Dip (Dips & Party Foods eBook)
Blueberry Ice Lollies (Shakes & Ice Creams eBook)
Breakfast Popsicles (Shakes & Ice Creams eBook)
Banana Cake Bites (Dips & Party Foods eBook)
Baked Doughnuts (Dips & Party Foods eBook)
Chocolate Cake & Strawberry Frosting (Birthday Cakes eBook)
Carob Cake & Apricot Frosting (Birthday Cakes eBook)
Lake specifically requested a Chocolate and Strawberry Cake, so that’s exactly what she got.
The end result went down an absolute treat and was very popular among all the parents as well as the kiddos.
It’s also a great staple cake recipe to keep handy and any one of your favourite frostings will go amazingly here, so have fun with it!
Aaaaand if you're looking for the perfect recipe to bake on the upcoming Love Day (Valentine's Day is this Friday people!!), then you've just found it...
VEGAN CHOCOLATE CAKE & STRAWBERRY FROSTING
For the cake:
(This recipe is enough for two 7-inch cakes just like you see in my pictures. Or you can make two slim 9-inch cakes instead.)
3 cups (440g) GF self-raising flour
3/4 cup (65g) cacao powder
2 tsp baking soda
1 tsp Himalayan pink salt
1 1/2 cup (420g) agave nectar
1 cup (200g) coconut milk from tin
1 cup (200g) light olive oil
2 tbsp apple cider vinegar
2 tbsp ground flaxseed
1 tbsp vanilla extract
For the icing:
2 cups (250g) ground xylitol
1/3 cup (70g) vegan butter or a non-dairy spread
280g jar of sugar-free strawberry jam
3/4 block (150g) creamed coconut or 1/2 cup coconut butter
optional: 2-8 tbsp coconut flour
- Preheat your oven to 200°C/180°C Fan/390°F/gas mark 6. Grease two 7 inch (18cm) removable base cake tins with some olive oil.
- Place the flour, cacao powder, baking soda and salt in a large bowl and whisk together to combine.
- In a separate bowl, whisk the coconut milk with agave, olive oil, vinegar, vanilla and ground flax.
- Pour the wet mixture into the dry and whisk again to combine, but don’t over-do it. Distribute among the two greased tins in equal amounts, tap tins on a hard surface for the mixture to even out and let them sit for 5-10 minutes at room temperature.
- Place inside the hot oven and bake for 25 minutes. Cakes are ready when a sharp knife comes out clean or with a few crumbs stuck to it, just make sure not to overcook - this recipe is better gooey than too dry. Let the cakes cool entirely before getting started on the icing.
- You can grind xylitol in your blender, simply blend on high until powdered and wait for 2-3 minutes for the dust to settle before opening the lid. Place all of the icing ingredients, except the coconut flour, into a food processor and process until smooth (You may need to open the lid and scrape everything down from the sides of the jug).
- If you are making a Victoria sandwich-style cake, the cakes will need to be levelled off before they will stack neatly (only if the cakes haven’t sunk in the middle. If they’ve sunk, leave untouched). To do this, use a sharp knife to slice off the top of both cakes where they have over-risen. Then place a scoop of frosting onto the bottom cake and smooth out to the edges giving a generous layer of filling. Flip the second cake over and place on top. Pour the rest of the frosting on top of that if your icing is thick and spreadable but not runny. If it is too runny, add 1-2 tablespoons coconut flour to thicken it up and process to combine. Continue adding more coconut flour until the desired texture for icing your cakes has been achieved, careful not to over-do it as the coconut flour has a drying effect. Spread a generous amount of icing all over the top of the cake and take your time to carefully spread it towards the sides and then down the sides to completely cover the cake. If you like the exposed look of my cake, scrape off the icing from the sides as you are turning the cake on its stand. Decorate to your liking.
If you think this recipe is pretty special, I have many many more in my new eBook series 'Nurtured - plant based recipes for kids'.
And the Launch Special 'Buy 2 eBooks, Get all 5!' is still on... check it out: