For my daughters 4th birthday, she wanted a rainbow unicorn cake.
I did make that cake happen (you can check it out here) and this is the cake recipe I used.
It is a crap free whole foods cake, but it does have lots of nuts in it. This recipe will make 2 layers in an 18cm cake tin and they will be thin. You can make as many batches as you want and bake them separately to make your cake as high as you would like it to be. This is a plain vanilla cake but you could flavour it anyway you like with spices or dried fruit like freeze dried strawberries.
Paleo Vanilla Layer Cake
100g almond meal
80g brazil nuts
80g of cashews - raw
1/2 cup olive oil
1/3 cup raw honey
3 tablespoons lemon juice
1 teaspoon of vanilla
1 teaspoon of baking soda
Food processor or thermomix
2x 18cm round cake tins lined with baking paper
Make me up
Pre heat your oven to 160degC.
Place all of your ingredients in your food processor or thermomix and blitz together till you have a smooth batter (speed 10/5 min).
Divide your cake batter in 2 and transfer it into your prepared tins. Smooth out the top as best you can, taking teh time now will help you get a more even finished product that will layer better. Place your cake into the oven for 40-50min, it's ready when the top is springy and golden and a cake skewer comes out clean.
Allow to cool in the tin for 5 min (this allows steam to build up under the cake so it tips out easier) and then carefully tip the cake out onto a wire rack to cool completely. Once your cakes have cooled and you have the desired number of layers, you can start to layer your cake. You could use chocolate mousse or a ganache or fresh cream and chia jam or a raw cashew cream.
Love cake? Have you checked out my paleo cake e-cookbook? Get the recipes for a lamington cake, a humming bird cake and a double chocolate cake, complete with icings and decoration tips here.