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)