Recipe - Berry Cake

 

Today I am sharing one of my favourite healthier cakes; a 3 layer berry cake. It is adapted from the Healthy 1st Birthday Smash Cake from Healthy Little Foodies.

I love this cake and have been making it for my son's Birthday since he was one. I have been adding layers to it as he gets older and as each layers is quite thin, I have found 3 layers works nicely.

You can find the recipe below and also here is a PDF version of the recipe in case you prefer to print it out and add it to your recipe binder!

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INGREDIENTS

Cake

• 9 Medjool Dates, Pitted (soaked in hot water for a few minutes then drained - optional)
• 5-6 Ripe Bananas
• 9 Eggs
• 90ml (¼ cup) Coconut Oil, Melted (plus extra for greasing tins)
• 68g (½ cup) Coconut Flour
• 1/2 tsp Cinnamon
• 2 tsp Baking Powder
• 1 cup Raspberries (or other berries)

Jam

• 1.5 cups Frozen Raspberries, defrosted
• 1 tbsp Chia Seeds
• 1 tbsp Warm Water

Frosting

• 1 tub of coconut yoghurt
• 5 tbsp maple syrup
• 1 tsp vanilla extract

METHOD

1. Blitz the dates in a food processor until broken down and clumping together to form a paste. Add the bananas and continue to blend until combined.

2. Meanwhile, pre-heat oven to 170C and lightly grease three 7 inch pans with some coconut oil

3. Transfer the banana date mixture to a large mixing bowl together with the eggs and oil. Carefully mix until combined. In a separate bowl mix together the coconut flour, baking powder and cinnamon. Add to the wet ingredient and stir through. Wait for 10 mins to allow the coconut flour to expand.

4. Add the raspberries / berries and gently stir through before pouring the mixture equally into the prepared cake pans.

5. Bake for approx. 45-50 mins or until the cakes are baked through. To test for doneness, insert a toothpick into the centre of the cake. If it comes out clean, it is done. Allow cakes to cool for 10 minutes before removing from the tin. Place on a wire rack and allow the cakes to completely cool before assembling and frosting.

Chia Jam

Add all the ingredients to a blender, or food processor, and blitz until combined. Transfer to a container and allow to set in the fridge for an hour. (If you want something sweeter you can add some maple syrup or sweetener of choice)

Coconut Yoghurt Frosting

• Empty coconut yoghurt pot into a bowl and mix with an electric whisk for approx 3 minutes
• Add the maple syrup and vanilla, continue mixing for approx 30 seconds
• Frost the top half of each cake and put into the fridge for a few hours
• After a few hours, add jam to the middle layers and assemble each layer on top of each other (so that the coconut frosting it on top
• Decorate with fresh raspberries / as you wish