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Classic Birthday Cake With Milk Chocolate Frosting
2
6-inch layers or 1 8-inch cake
Dessert
Course
Print Recipe
Ingredients
Directions
Ingredients
½ c
coconut oil, melted, plus more for greasing the pan
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2 lg
eggs plus 1 large egg yolk
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¾ c
maple syrup
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1 tbsp
vanilla extract
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4 c
almond flour
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1 tsp
Himalayan pink salt
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¼ tsp
turmeric
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1 tsp
baking soda
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2 c
Milk Chocolate Frosting
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Milk Chocolate Frosting
8
ounces 100% cacao unsweetened baking chocolate, broken into chunks
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½ c
coconut oil, solid
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c
maple syrup
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2 tbsp
vanilla extract
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1 c
almond butter
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½ c
full-fat coconut milk, plus more as needed
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Yellow birthday cake is one of our childhood favorites. Something about it immediately feels celebratory, especially when paired with creamy milk chocolate frosting. To get our cake perfectly golden, we add a touch of turmeric powder and
get extra richness from an additional egg yolk.

Directions

Frosting
  1. Melt the chocolate and coconut oil in a double boiler over medium heat, stirring constantly. Remove from the heat when melted. Add the maple syrup and vanilla and stir to incorporate. Cool to room temperature; it should still be liquid, not solid.
  2. Transfer the mixture to a medium bowl, and with an electric mixer beat in the almond butter until a thick, whippy frosting is formed. Add the coconut milk and continue beating until smooth.
  3. For more of a sauce, use the frosting at this state. For a sturdy frosting suitable for building cakes, put the frosting in the fridge to set for at least 2 hours. Whip again until spreadable and fluffy, adding coconut milk if you need to smooth it out further. Refrigerate in a sealed container for up to 2 weeks.
Cake
  1. Preheat the oven to 350°F. Line two 6-inch cake pans or one 8-inch cake pan with parchment paper rounds, then grease the sides of the pans with coconut oil.
  2. In a large bowl, whisk together the eggs and yolk, coconut oil, maple syrup, and vanilla until well incorporated. In a medium bowl, whisk the flour, salt, turmeric, and baking soda until there are no clumps. Add the dry ingredients to the wet, stirring until a batter forms. Using a spatula, scoop the batter into the prepared pans and smooth out the tops.
  3. Bake for 35 to 40 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before removing from the pan.
  4. You can leave the cake in two layers or slice each layer in half horizontally, creating four (which we prefer, to maximize the cake-to-frosting ratio). To save for later, wrap each cake layer in plastic and refrigerate for up to 3 days; any longer and the turmeric might turn dark red as it oxidizes.

Sweet Laurel

Laurel Gallucci and Claire Thomas

Book Cover