Caroline'S Birthday Cake Recipe

Name: Caroline'S Birthday Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cake; Room temperature butter or vegetable shortening, for greasing pans; 2 cups cups all-purpose gluten-free flour, homemade or store-bought, plus more for pans; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 cup unsweetened applesauce, at room temperature; 1/4 cup liquid honey; 4 large eggs, at room temperature; 1/4 cup melted coconut oil or butter; 1/2 cup apple juice concentrate, thawed and at room temperature; 1 recipe carob frosting, follows; For the frosting; 2 cups ground carob, toasted preferred; 1 1/2 cups melted coconut oil; 1/2 teaspoon kosher salt; 2 pinches ground cinnamon; 1 cup almond butter, raw preferred; 2 teaspoons pure vanilla extract

Servings: persons

For the cake
Room temperature butter or vegetable shortening, for greasing pans
2 cups cups all-purpose gluten-free flour, homemade or store-bought, plus more for pans
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup unsweetened applesauce, at room temperature
1/4 cup liquid honey
4 large eggs, at room temperature
1/4 cup melted coconut oil or butter
1/2 cup apple juice concentrate, thawed and at room temperature
1 recipe carob frosting, follows
For the frosting
2 cups ground carob, toasted preferred
1 1/2 cups melted coconut oil
1/2 teaspoon kosher salt
2 pinches ground cinnamon
1 cup almond butter, raw preferred
2 teaspoons pure vanilla extract

1
Preheat oven to 350u00b0 F. Grease and flour two (8-inch round) baking pans.
2
In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda and salt. In a separate medium bowl, whisk together the wet ingredients-- applesauce, honey, eggs, coconut oil and apple juice concentrate-until well combined. (Add the coconut oil slowly while whisking, so it doesn't re-solidify.) Whisk together the wet and dry ingredients, then divide batter between prepared pans.
3
Bake cake layers until they begin to pull away from the sides of the pan and a skewer tests clean when inserted into the center of a layer, about 30 to 35 minutes. (They will not dome or become uniformly golden.)
4
Let layers cool in their pans set on a wire rack 5 minutes, then invert to release them from their pans. Cool cake layers completely before frosting.
5
In a large bowl, stir together carob and coconut oil until glossy and smooth. Set aside in refrigerator, stirring occasionally, until it thickens and the top layer hardens slightly, a little like a frozen lake (about 30 minutes).
6
Add almond butter; use a handheld mixer set on high speed to whip until it pales slightly and glossy peaks form, about 1 minute. (If it gets too soft, chill in the refrigerator for about 5 minutes.)

1859

kcal

Calories

150

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For the cake, Room temperature butter or vegetable shortening, for greasing pans, 2 cups cups all-purpose gluten-free flour, homemade or store-bought, plus more for pans, 1 teaspoon baking powder, and more.

Yes, Caroline'S Birthday Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Caroline'S Birthday Cake

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