Our three and a half year old rules our life. She chose this cake for Chris’ 34th birthday. Well, she wanted a Blueberry Cake, and Chris wanted chocolate cream cheese frosting.
I didn’t have enough coconut flour to make the only Paleo recipe I could find. I had to make something up. This is one of those times where my invention came out way better than I expected.
But this recipe does take time, and forethought. As in, you need to get your cream cheese and butter to room temperature ahead of time.
In a small sauce pan, put
1 cup frozen BLUEBERRIES
cover with ¾ cup MAPLE SYRUP
Okay I didn’t measure this part. But make sure there’s enough maple syrup to barely cover the blueberries.
Bring to a boil, turn to low, and simmer until the blueberries turn really mushy and soft. Maybe 15 minutes. Then remove from heat and let cool. If you’re in a rush or just generally impatient, you can put the pot in an ice bath and stir. Then you can blend this mixture if you want to. I did, because if I don’t use my immersion blender for everything I feel like I’m missing out. If you don’t blend it, you could strain the berry skins out. Actually, just blend it.
In a medium bowl, sift
⅓ cup COCONUT FLOUR
⅔ cup ALMOND FLOUR
½ tsp BAKING SODA
In smallish bowl, beat
6 EGGS (I had more like 5.5 because I broke one and caught it before it hit the ground. My ninja skills are great.)
2 tsp VANILLA EXTRACT
½ tsp APPLE CIDER VINEGAR
Add the egg mixture to the dry mixture. Then add
1 cup of the berry maple syrup (reserve the rest for frosting)
Stir really well.
Butter and line a 6 inch pan with parchment paper. Lots of grease. You could also do something else like cupcakes but this is what I did.
Bake at 350 degrees F for about 40 minutes, until the cake is set, and a toothpick comes out clean from the middle.
Let cool.
Blueberry Cream Cheese and also Chocolate Frosting
This frosting pairing was an improvisation. I was planning on only making the chocolate kind, but the bright purple changed my mind.
Everything needs to be at room temperature or a bit warmer for this to work.
In a mixer, put
8 oz CREAM CHEESE (this is the standard pack size)
8 tbsp UNSALTED BUTTER
Mix until smooth. You’ll most likely have to scrape down the sides of the bowl if you use a stand mixer.
Add
¾ cup BLUEBERRY MAPLE PUREE (or however much is left)
Continue mixing and scraping down the sides until the mixture is smooth.
Remove about half of the frosting and set it aside.
Add to the remaining frosting
⅛ cup COCOA POWDER.
Mix. Keep mixing and scraping and tasting, adding ⅛ cup of cocoa powder at a time until the frosting tastes delicious. It gets quite stiff if you add a lot. I ended up with about a half cup total.
To assemble the cake, slice the cake into two layers using a serrated knife. Spread the chocolate frosting in the middle, put the top on, and spread the blueberry frosting on the top.
Eat immediately, or refrigerate and serve up to one day later.
