3 large ripe bananas
3 free-range eggs (eggs are OK for ONE year old’s – Google said so)
1/3 cup melted extra virgin organic coconut oil
1/2 cup pure maple syrup (apparently honey isn’t OK for little monsters)
2 cups of spelt flour (you can also use buckwheat, rice or quinoa flour to become GF)
1 tsp cinnamon
2 tsp pure vanilla extract
1 tsp baking soda
1 ripe avocado
1 large ripe banana
1/3 cup raw cacao powder
3 tbsp pure maple syrup
Preheat oven to 180C
Mix all cake ingredients together by hand (first wet then dry then both together)
Pour batter into two small and round greased cake tins
Bake for 30-35 minutes or until the fork comes out clean
Let cool COMPLETELY – I know this is impossible, you just wanna take the cake out, I know, I know but wait.
Once COOLED, straighten cakes by thinly slicing off cake domes
In a food processor or blender, mix all frosting ingredients together.
Slather some frosting in the middle then stack one cake on top of the other.
Here’s the moment you’ve been waiting for; spread that frosting everywhere (top of cake, sides of cake, inside your mouth etc)
Decorate! I used flowers and silvered almonds. Note: if using nuts or dried fruit beware of choking hazards
Refrigerate for at least 30 min for the frosting to harden.
For the record, it was pure bliss watching Emma sample her first taste of “chocolate” she only ate a smidgen of the frosting and maybe a little mouthful of the actual cake cake from her papa’s plate but at least, her first birthday cake didn’t contain any unnatural additives. Moreover, the remaining guests, who, who-are-we-kidding the cake was for in the first place, highly approved and so did their diets.