When I was pregnant with Summer, and we found out she was a girl, I made this cake to share the news with family…
And in honor of our baby girl, Carolyn, one of my best buds, made the infamous VaJayJay Cake…
Note to self: buy Strawberry Whoppers. Those were good!
Today, I present you with our second gender cake…
We found out today that we’re having a boy and a girl, and we could not be more excited!
Vanilla Almond Flour Cake (adapted from The Almond Flour Cookbook’s Very Vanilla Cupcake recipe)
- 4 large eggs, separated
- 1/2 cup butter (1 stick), softened
- 3/4 cup maple syrup
- 2 TBSP vanilla extract
- 2 TBSP apple cider vinegar
- 4 cups blanched almond flour
- 3/4 tsp sea salt
- 1 tsp baking soda
- Preheat oven to 350℉. Grease two round cake pans.
- In a large bowl, whisk the eggs yolks until pale yellow with a handheld mixer, then whisk in butter, 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 pans.
- 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 pink layer I mixed half the cake batter with 5 large strawberries in the food processor, and for the blue layer, I stirred in 1/2 cup of frozen blueberries after letting them thaw for a bit.
The frosting was easy. Using a mixer, combine 2 sticks of softened butter with 8 ounces cream cheese, 1 1/2 cups powdered sugar, and 2 tsp vanilla extract.
And yes, we have the names picked out, but they’re top secret.
Oh, and just because Carolyn dared me, I christen the above cake The Peengina. 😉