I hold this cake very dear to my heart and made it for my son Cooper, for his first birthday. When Cooper was born we discovered very quickly that he was allergic to dairy, soy and eggs. As I was breastfeeding, my diet had to radically change and everything needed to be home cooked as milk and soy seemed to be in EVERYTHING! I thought the pressure would get a little easier when weaning started, but then I discovered he had a sensitivity to something I had never heard of at the time called salicylates and aimines – natural occurring chemicals found in most fruit and vegetables and in high doses Cooper would get skin rashes, major tummy cramps and vomiting.
Fortunately just a few months on Cooper can now tolerate bananas, avocados and most fruit and vegetables in moderate quantities. I credit his improvements to the nutrient dense food I cook him and this cake is no exception. While I needed to remove the obvious ‘problem foods’, I wanted to focus just as much on the ingredients in the cake. Just because he reached one I didn’t want to suddenly introduce him to the world of processed sugar and flours and colorful preservatives and additives. So I researched a number of cakes and came up with this concoction – super high in antioxidants, magnesium, iron, B vitamins, omega 3’s, fibre and lots of essential fats.
Of course the last question is…does it taste any good? Much to my surprise it totally surpassed my expectations. The cake was demolished in about 10 minutes with the kids wanting seconds! I love this cake along with the icing so much that I make it regularly as brownies.
The cake however doesn’t rise so for special occasions it’s a good idea to bake two tiers. Just double the quantities for both the sponge and icing. For decorations I just iced the cake and used a Happy Birthday sign topper. This is whole food goodness and nothing else. My son Cooper loved it and I was happy he didn’t miss out on his special day. Enjoy!
Get the delicious dairy free chocolate icing recipe here.