Sprinkled Birthday Cake

It’s official, lil’ ZoZo has turned 3!  It’s hard to believe for many reasons.  Firstly, I feel like she seems so much older than 3, probably because she is super sassy and can do everything the big kids do (except chew gum, which she reminds me about all the time).  Secondly, I feel like I have to officially stop saying that I have a baby!  She’s all grown up!!

I typically don’t do a true birthday party for my kids until they turn 5 years old (too much work, plus I don’t love the hype of birthday parties starting so young!).  This year, as we are in Boulder, we were so lucky to be able to have a not just immediate family birthday “party” with her older cousin, Lucie, who just turned 18!  It was very casual and chill, and since it is Boulder and family, I got to try out a grain-free cake that I had been eyeing from Savory Lotus (Boulder because it is the epicenter of people being into healthy, different foods, and family b/c if it flops, they don’t care!).  This cake was so moist, delicious, and easy to make.  It is sure to be a staple in my house!  Check out the recipe:


1/2 cup coconut flour
1/2 tsp baking soda
1/4 tsp unrefined sea salt
3 eggs
1/2 cup of ghee or coconut oil, melted
1/4 cup full fat coconut milk
1/3 cup real maple syrup or honey
2 tsp vanilla extract
2 egg whites
coconut oil for oiling pan


Preheat oven to 350ºF.  Oil a 9″ round cake pan and line bottom of pan with unbleached parchment paper cut into circle to fit the bottom. In a large bowl, sift together coconut flour, baking soda, and salt. Set aside. In another bowl, whisk together 3 eggs, ghee or coconut oil, coconut milk, maple syrup/honey, and vanilla until foamy. Add wet to dry and mix well to combine In another large bowl, beat the egg whites with a hand mixer until thick soft peaks form. Fold gently into cake batter. Pour into prepared cake pan. Bake for 25-28 minutes, until toothpick inserted into center comes out clean and cake is golden.

*since I am at altitude, I bumped up the temperature to 365F and it baked perfectly!!


(1 min to get the ingredients out and 1 min to make the frosting!… How can you go wrong??)

⅓ cup almond milk
⅓ cup coconut oil
1 ¼ cups coconut sugar
1 teaspoon vanilla
1 cup dark semi-sweet chocolate chips

Combine the oil, almond milk, and coconut sugar together in a small saucepan.  Bring to a boil for 45sec-1min over medium-high heat.  Remove from heat and whisk in the chocolate chips and vanilla until smooth.  Immediately frost cookies or pour over cakes or brownies.  Let it cool to completely set.

Top with dye free sprinkles before the frosting cools, so they stay on nicely.

** Paleo-ish because I used regular semi-sweet chocolate chips, but if you do dairy-free chocolate chips, it would be paleo!

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