On Tuesday, we celebrated this little pup’s birthday…
I can’t believe our first born is 4 years old.
If you didn’t know, we actually have 3 children: Radley, Summer, & Einstein.
Anyway, remember the dessert I mentioned in yesterday’s post? Well, it was actually Einstein’s birthday cake. It was both doggie and people friendly, not to mention delicious.
Almond flour cake with peanut butter frosting and banana soft serve ice-cream.
Happy Birthday Einey!
I made a vanilla almond flour cake inspired by the Very Vanilla Cupcake recipe from The Almond Flour Cookbook.
- 2 large eggs, separated
- 1/4 cup coconut oil or butter
- 1/3 to 1/2 cup maple syrup (I find if you use a really good butter like Kerrygold, you won’t need as much sweetener)
- 1 TBSP vanilla extract
- 1 TBSP apple cider vinegar
- 2 & 1/2 cups blanched almond flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- Preheat oven to 350℉. Grease round cake pan.
- In a large bowl, whisk the eggs yolks until pale yellow with a handheld mixer, then whisk in coconut oil, maple syrup, vanilla, and vinegar. In a medium bowl, whisk the eggs whites to stiff peaks with a hand held mixer. Gently fold the egg whites into the yolk mixtures.
- In a separate bowl, combine the almond flour, salt, and baking soda, then gently fold into the egg mixture. Spoon the batter into cake pan.
- Bake for 20-30 min, until the top of the cake is golden brown or a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 30 minutes; the center will sink just a bit – that is normal.
For the peanut butter frosting, I simply blended together 1/2 cup peanut butter, 1/2 cup almond milk, and 1 tsp of maple syrup. The banana soft serve consisted of frozen chopped bananas pulsed in the food processor until smooth.
All pups and adults were quite happy with the results, and baby thoroughly enjoyed her first banana soft serve experience. She’s not quite ready for cake or frosting (no nuts or peanuts yet).