Ah birthdays… they are so much fun, and in my family, April is full of them! We have my sister, my grandfather, mine, my nephew , my brother-in-law and my sister-in-law. Busy, busy!
April birthdays can be tough some years, with Passover changing dates on us… it’s like a game, who’s birthday will land on Passover this year?
Well, this year it was my nephew, and he was turning 2.
How can you have a birthday with no cake? Passover cakes are known to be really gross, and heavy, so I was determined to find him something good!
Since I have a ton of low carb recipes in my book, and almond flour/coconut flour are allowed on this holiday, I decided to start searching through! I found this one cake that I LOVE!! I have made myself the sugar free version before. Seriously, its so yummy, and you would never know it was low carb/sugar free!
So this is the one I went with, but instead of the sugar substitute, I used real sugar….and maybe some extra for good measure 🙂
For the frosting, I used a non dairy whipped cream (sweetened with sugar of course), and tons of sprinkles. Let’s just say, when this kid saw his cake, his smile melted my heart!
I was so excited to show him, but he was even more excited to eat it!
The Passover confetti birthday cake made its way around the Sedar table, and was enjoyed by everyone.
The recipe was adapted from this amazing blog post.
If you’re looking for another delicious (not low carb) cake recipe check this favorite out!
Ingredients:
Cake
- 1 cup Sugar
- 3/4 cup Earth Balance
- 8 large Egg
- 1/2 cup Water
- 1 tbsp Vanilla extract
- 3 cup Almond flour
- 1/2 cup Coconut flour
- 1 1/2 tbsp Baking powder
- Rainbow jimmies (optional)
Whipped Cream Frosting
- 2 containers of non dairy whipped cream
- 1/2 cup sugar
- 1/4 cup vanilla sugar
Instructions:
Cake:
- Preheat the oven to 350 degrees. Line the bottom of a 3, 9 in round pans with parchment paper.
- In a large bowl, beat together the sugar and butter, until creamy.
- Beat in the eggs, one at a time, then add the water and vanilla extract.
- Mix in the almond flour, coconut flour, and baking powder.
- Fold in rainbow jimmies.
- Pour 1/3 of the dough to each of the lined pans and smooth the top.
- Bake for 18-22 minutes, or until the tops are lightly golden and spring back when you press your finger in the middle.
Whipped Cream:
- Beat cream and sugars until stiff peaks form (3-5 minutes).
- Spread between each cake layer, and all over top and sides.
- Add jimmies to top and sides.
