Birthday Berry Cake

birthday berry cake

As a July baby, the raspberries in our backyard in my German home were ripe and ready to be enjoyed around my birthday. Therefore I grew up with my mom making a delicious raspberry layered cake to celebrate. So I made it my goal to recreate something similar, grain and dairy-free. I also decided to add other berries as well, and voila….my paleo birthday berry cake was born.

This cake has a special sentimental value for me, but besides that, it is simply delicious and so gorgeous. Perfect for any birthday dessert table or summer gathering.

Feel free to decorate the birthday berry cake with your favorite berries. Instead of using mixed berries as I did, you could use raspberries or strawberries alone. Red currents are also a great addition. Always opt for organic berries since conventional berries they tend to be heavily sprayed with chemicals.

How to choose the right coconut milk

For the frosting, it is important to use canned coconut milk. When you chill it overnight in the fridge (in the winter in cold climates this step might not be necessary) the cream will rise to the top and you can separate it and use instead of whipped cream. It should have a creamy but pretty firm consistency. This will only be possible with full fat coconut milk though, so stay away from the light version. The best coconut milk will consist of only coconut and water. Read the labels and stay away from too many additives. The shorter the ingredient list the better. Not all canned coconut milk is ideal to use as frosting because it doesn’t firm up properly (because of the emulsifiers). I have had success with the Wholefoods brand, Native Forest and Thai kitchen. Sometimes it takes some time to find the perfect brand that works for these kinds of dishes.

For questions or feedback let me know in the comment section below. I hope you love my birthday berry cake as much as I do. Also, make sure to check out my berry tart recipe (if you follow the autoimmune protocol) I have good news for since that recipe is AIP)

Happy baking

~Annika

Print Recipe
Birthday Naked Berry Cake
This grain-free berry birthday cake is a spongy, creamy deliciousness with tons of berries. It is gluten and dairy-free and Paleo-friendly.
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Prep Time 40 minutes
Cook Time 30 minutes
Passive Time 1 hour
Servings
people
Ingredients
For the cake
For the frosting
Prep Time 40 minutes
Cook Time 30 minutes
Passive Time 1 hour
Servings
people
Ingredients
For the cake
For the frosting
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
For the cake
  1. Preheat the oven to 350 degrees. In a large bowl whisk the eggs. Let them come to room temperature for a couple of minutes before adding the coconut oil to avoid hardening of the oil.
  2. In the meantime, in another large bowl, combine all the dry ingredients: almond meal, tapioca flour, arrowroot flour, and baking soda. Mix thoroughly.
  3. Scoop the coconut cream that has formed on top of the 2 coconut milk cans out and set it aside (You will use it later for the frosting). Use part of the leftover coconut milk for the dough of the cake. Store the rest in a glass jar in the fridge for a smoothie or sauce.
  4. Add the coconut milk, vanilla, honey, and melted coconut oil to the egg mix and whisk until smooth. Combine with the flour mix and whisk until you have a smooth batter. Carefully add the half cup of raspberries to the batter and stir.
  5. Grease a round 9-inch cake pan with coconut oil and flour it with tapioca flour. Pour the batter into the cake pan and make sure the raspberries are distributed evenly.
  6. Bake for about 20-30 minutes or until cake tester/toothpick comes out without batter on it. Once done let it cool off completely for about 1 hour.
For the frosting
  1. While the cake is in the oven use the time to prepare the frosting. Grabe the coconut cream that you set aside earlier and whisk or stir until it is completely smooth. Add the vanilla and the honey and mix well. Taste and check if you want to add more if you like it sweeter. Be careful not to use too much vanilla. Place the frosting in the fridge covered and chill until you are ready to decorate the cake.
  2. Once the cake has cooled off, carefully remove it from the cake pan. Use a knife to make sure the outsides of the cake are not sticking to the pan. Place a large plate on top and flip it around. Cut the cake horizontally in half using a large knife.
  3. Place the bottom on a cake platter and add half of the coconut cream on top. Make sure the cake has completely cooled off inside before you do this otherwise, the cream will melt. Distribute it evenly. Add about 1 cup of the berries on top. Cover with the top part of the cake and add the rest of the coconut cream on top. Cover with the rest of the berries. Use as many as you like and feel free to exchange the berries to your liking.
Recipe Notes

Tips:

Feel free to exchange the ratio of berries to your liking. You could also use more or fewer berries if you prefer that.

Comments

  1. Ruth Taddy

    I would like to use cream cheese for the frosting. What do you think?

    1. Hi Ruth. My apologies, for some reason I am just seeing this now. That could work, although I haven’t tried it. Did you happen to try?

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