I have been waiting to finalize and share my Paleo Birthday Cake with Rainbow Unicorn Frosting recipe since Isaiah’s first birthday.
On my 34th birthday today, I figured now was the best time to do so. Mostly so that I could eat it along the way, and enjoy the entire process from start to finish, uninterrupted.
Paleo Birthday Cake with Rainbow Unicorn Frosting
Click HERE to save this recipe for later.
This Paleo Birthday Cake with Rainbow Unicorn Frosting is everything. And I’m not even kidding a little bit. Samarah, Isaiah, Ryan, my new nanny, and I all just had a piece.
Nanny asked, “Do you take orders?”
I laughed. “No. This is what I do for work and for fun.”
Truth is, creating this recipe, playing with it several times over the past year, and then watching it come to beautiful life today had me giddy like it was my 10th birthday.
Just ask Ryan. Or my mom.
Or the kids, who looked at me like, “Who is my crazy mama that makes us this totally legit cake for breakfast?!”
I don’t believe in feeling guilty for eating all the birthday cake when it’s your birthday, but there are people like me who can’t have wheat, gluten, dairy, soy, refined sugars, etc., etc. And so making something that’s not only stunning and vibrant but tastes amazing is kind of necessary, and also my mission with food.
The average day is filled with the mundane food choices, and this has helped me heal my gut immensely.
But today? And special days? Give me the sparkling, sprinkling, glitter, colorful, and shine!
Are you ready to join me for Paleo Birthday Cake with Rainbow Unicorn Frosting? (Click HERE to save this Paleo frosting recipe for later!)
Good! Because I’m so glad to have you! 33 might have been tough, but 34 is starting off with all the rainbow unicorns.
Paleo Birthday Cake with Rainbow Unicorn Frosting Recipe
- 2 ripe plantains
- 5.5 tablespoons Nutiva Organic Coconut Flour
- 3 tablespoons 100% raw cacao
- 2 tablespoons vanilla extract
- 2 tablespoons Nutiva Organic Coconut Oil
- 3 tablespoons Nutiva Organic Coconut Sugar
- ½ cup unsweetened applesauce
- ½ tablespoons + ½ teaspoon baking soda
- 3 tablespoons gelatin (+ 14 tablespoons warm-to-hot water) (my favorite gelatin found HERE)
- 1 cup Nutiva Organic Coconut Manna
- ½ cup + 2 tablespoons Full-Fat Coconut Milk
- 2 teaspoon vanilla extract
- ¼ teaspoon Himalayan salt
- 2 tablespoons + 1 teaspoon Monk Fruit
- Decorative Food Colors from Nature
- India Tree Nature's Colors Carnival Mix
- Preheat oven to 400 degrees.
- Place all ingredients, except gelatin in a food processor (or good blender).
- Place 14 tbsp warm-to-hot water in a jar. Add the gelatin, and shake vigorously until completely dissolved.
- Add gelatin mixture to your blender.
- Blend entire mixture until completely blended together.
- Pour batter into 3 mini cake pans. (Mine are similar to THESE and/or THESE.)
- Bake for about 20-23 minutes, making sure to begin checking on them at minute 20 since every oven is different.
- Remove and allow to completely cool before removing.
- Once completely cooled, remove from pans and "frost."
- Soften (but don't completely melt to 100% liquid state) the Coconut Manna, and place it in a large mixing bowl.
- Add ¼ c. of the full-fat coconut milk, Himalayan salt, and vanilla.
- With a hand mixer, mix until completely blended together.
- Then, add
in the rest of the full-fat coconut milk and the Monk Fruit. - Continue mixing until it reaches a creamy consistency.
- Using whatever colors desired, add "rainbow unicorn" coloring to the mixture, and stir by hand.
- Top the cake with frosting and sprinkles to your heart's desire.
Xox,
SKH
You will heal. I will help.
Happy birthday, Sarah! That cakes looks amazing, enjoy each bite.
*cake, not cakes :0
Thank you! It was SO good:)
Great recipe, Sarah! Hope you have a great year and hope you had a lovely birthday!!! ????
Thank you!