Easter is quickly approaching and I’m so excited…. for obvious religious reasons BUT in blog terms: for awesome recipes!! Don’t get me wrong, I love fall flavors but fresh, healthy, spring/summer dishes are my favorite! This cake would be PERFECT to serve on Easter Sunday – or any day really. It is light, fresh and uses limited ingredients. What I love most is that it features natural sugars added, beets in the frosting AND a delicious, slightly tangy, gluten free cake. I don’t do many cake recipes because frankly we don’t eat it often and I am awful at cake decorating. This beauty below is so easy to make. You can get a little sloppy with the frosting, throw on some berries in a simple pattern and viola! It’s okay to drool at pictures… Makes 10-12 servings
2/3 cup palm shortening, butter or coconut oil (I used a blend of 1/3 coconut oil, 1/3 palm)
1/2 cup honey
1 medium banana mashed
1 cup applesauce
1 tsp vanilla extract
Juice and zest from 1 lemon
2 1/2 cups all purpose flour (Paleo or GF blend)
2 tsp baking powder
1/2 tsp sea salt
1 cup milk (almond, cow, soy, coconut, etc)
Frosting *see alternate below*
1 can coconut milk
1/4 cup raw honey
1 Tbsp coconut oil, melted
1 Tbsp beet juice
1 Tbsp strawberry or raspberry juice*see note below*
2 Tbsp arrowroot starch
Mixed berries of your choice (I used strawberries and blackberries)
- In a mixing bowl, cream together palm shortening (or butter/oil) and honey.
- Add in mashed banana, apple sauce, egg, vanilla, lemon juice and zest.
- Slowly add in flour, baking powder and salt. Carefully mix in milk.
- Pour into greased cake pans and bake at 350F for about 25-35 minutes or until slightly brown and cooked through.
- Let cakes cool about 10 minutes and transfer to wire racks to finish cooling.
- Meanwhile, mix together frosting ingredients until smooth and slightly whipped. If necessary, add more starch about 1/4 tsp at a time to thicken frosting.
- Cut completely cooled cakes in half. Place one cake layer on a serving dish and spread with a thin layer of frosting. Top with remaining cake layers and frosting. Add cut berries to top of cake as desired.
*Note: To make beet juice, simply steam a peeled and diced beet until soft. Puree until smooth. To make berry juice, blend about 5 berries until smooth. You can strain out seeds if desired.
*Frosting Alternate: blend together about 2 cups powdered sugar, 1 Tbsp coconut oil, 1 Tbsp beet juice and 1 Tbsp berry juice until smooth (adding more sugar to get desired consistency).