last sunday i turned 23! what a weird age to turn. we spent the past week celebrating in amelia island, florida with frank's family and friends. we sat on the beach, played dominoes, laughed and tried to stay away from as much technology as we could for a solid refresh and let me tell ya, it felt amazing!!!
on sunday, i made my little cake and we had a sweet celebration on the deck overlooking the ocean. my parents even facetimed in from idaho to sing happy birthday! my sister bella sent me a photo with "happy birthday mina" written in the sand in tanzania. i felt all the love. thanks everyone for all the birthday wishes!!
for my birthday cake, i based it on the vanilla cake from the sweet laurel cookbook, which is my go-to for grain free and dairy free desserts. it is the best cookbook i have found so far that has a holistic and positive view of desserts for people with food intolerances and autoimmune disorders!
in between each layer, i spread a healthy helping of fig jam from the local amelia island farmers market. the woman and husband they sold SO MANY JAMS. most of them sweetened with honey and all of them 100% delicious. christmas jam. balsamic raspberry. i can't make these things up. my taste buds were freaking out.
on top of the cake, i chilled two cans of coconut milk, whipped with vanilla, topped the cake with the cream, fresh blackberries from a local fruit stand, as well as fresh flowers.
also, t-minus 3 weeks until we move into our apartment in athens! we are excited and antsy, but loving our time spent with frank's parents in atlanta.
also also also, starting this sunday is the first every sunday morning series! a weekly blog post that focuses on life, thoughts, and fun musings fit for a good sweet sunday morning. so excited to share some other projects on the horizon as well! wahooo!
vanilla cake with blackberries, fig jam + coconut whipped cream (gluten/grain free + dairy free)
adapted from sweet laurel's vanilla coconut jam cake
for the cake:
1 c coconut oil, melted, plus more for greasing pans
1 c coconut flour
½ tsp baking soda
½ tsp himalayan pink salt
1 c pure maple syrup
8 large eggs
1 tbsp vanilla extract
1 c coconut whipped cream (recipe below)
½ c fig jam
1 cup of blackberries
fresh flowers for decor
for the coconut whipped cream:
two 13.5 oz cans full-fat coconut milk, refrigerated overnight
2 tbsp maple syrup
1 tbsp vanilla extract
preheat the oven to 350 degrees.
line three 6-inch cake pans with parchment paper rounds then oil the sides of the pans with coconut oil.
in a large bowl, whisk the coconut flour, baking soda and salt together.
in a separate large bowl, whisk together the coconut oil, maple syrup, eggs, and vanilla.
add the dry ingredients a little at a time to the wet, stirring until combined.
divide the batter into the pans. bake for 25 minutes, until a toothpick comes out clean. cool cakes completely before frosting.
to make the coconut cream frosting, remove the solid coconut cream that has risen to the top of the can and spoon it into a stand mixer fitted with a whisk attachment. beat on high until it begins to thicken and peaks form. add vanilla and maple syrup, fold to combine.
place one layer down and top with 1 tbsp of jam, smoothing evenly over the surface. add another cake layer, and repeat. top the final layer with the remaining jam, coconut whipped cream, blackberries and flowers.
refrigerate until ready to serve.