Coconut Flour Birthday Cake with Whipped Cream and Fresh Fruit (Healthy, Gluten-free, Low-sugar)

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This healthy festive birthday cake features a coconut flour base filled and covered with whipped cream, strawberries and kiwis. It’s all-natural, gluten-free, and low-sugar, and you can easily make it all from scratch! Perfect for a spring or summer birthday celebration!

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Let me start by saying that everyone deserves a cake for their birthday. And whereas it doesn’t have to, a birthday cake CAN be healthy! This delicious and fresh cake is also perfect for anyone following a gluten-free and grain-free diet, or for a baby’s first birthday if they haven’t been introduced to grains yet. Of course, is also a great dessert for every occasion, birthdays apart!

Naturally healthy and delicious coconut flour birthday cake

This cake is made with coconut flour, which is my to-go choice for baking. It’s naturally grain-free and gluten-free, low in carbohydrates, and has a healthy fat profile. This cake also calls for 6 eggs in the recipe, adding a good amount of proteins and fats. Chose good quality pastured eggs for all the nutritious benefits! I used coconut sugar as a sweetener, which is a healtier option than white sugar, and has a lower glicemic index.

I decided to fill and top this cake with whipped cream and fruit, because I find it delicious and fresh. I prefer whipped cream over other frostings, as it is more natural and easier. I added just a little sugar to the cream to make it sweeter, but you can chose to add more or not at all according to your personal taste. If you have some local fresh cream available this is just the ultimate treat, and so full of nutrients too. If you follow a dairy-free or paleo diet, you can replace cream with coconut whipped cream and butter with coconut oil. You can use water to replace the milk in the recipe.

I chosed strawberries and kiwis for this cake. I love the combination of sweet and sour of kiwis and strawberries, and even the nice color contrast. A feast for the mouth and the eyes! You can chose any fruit you like and add even more variety of you like.

Healthy coconut flour birthday cake with whipped cream and fresh fruit ingredients

• 3/4 cup coconut flour
• 6 eggs
• 1/3 cup coconut sugar
• 1/4 cup grass-fed butter, melted
• 1/2 cup milk
• 1/2 teaspoon sea salt
• 1 teaspoon baking powder

Filling and frosting

• 1 1/2 cups heavy whipping cream
• 2 tablespoons sugar (optional)
• 6 kiwis
• 1 pound strawberries

How to make this healthy coconut flour birthday cake with whipped cream and fresh fruit

1. Preheat the oven to 350 degrees F and melt the butter (or coconut oil).
2. In a medium bowl whisk together eggs, milk, coconut sugar, milk, salt and baking powder. Add the coconut flour and keep whisking until the batter is smooth and free of lumps. Add the melted butter and incorporate it into the batter. If the batter seems very thick, add a couple more tablespoons of milk or water.
3. Transfer the batter into a greased or parchment-lined 7-inch cake pan. Bake in the oven for about 40 minutes and the edges are golden brown and pulling away from the pan.
4. Let the cake cool off and then refrigerate for at least 3 hours before decorating it.
5. In the meantime, whip the cream using an electric mixer (hand or stand-up) with whisk attachment. Add sugar (if desidered) to the cream once it starts thickening up and keep beating until firm.
6. Peel and slice the kiwis and clean and slice the strawberries. Chop about 1/3 of the fruit for the cake filling and leave the rest for the decoration.
7. Once the cake is well chilled, cut it into two layers using a long knife.
8. Spread some whipped cream over the first layer and top it your chopped strawberries and kiwis.

9. Stack the second cake layer on top.
10. Frost the cake with the remaining whipped cream. You can either use a piping bag or a spatula or butter knife to spread the cream all over the cake.
11. Decorate the sides and top of the cake with the sliced strawberries and kiwis.

Notes

Double the recipe doses for a bigger cake!

Tips for a perfect cake

• To whip your cream perfectly: start with chilled heavy cream and let the bowl and beaters chill in the fridge for at least 15 minutes as well. Chose a large bowl as the cream will whip up to at least 3 times its volume, and it tends to splatter quite a bit in the process. If you chose to, add the sugar once the cream starts to thicken up a bit, and increase the speed once incorporated. Whip until soft peaks are formed, but don’t overwhip or you’ll get butter!
• Make sure you let the cake cool off completely in the fridge for at least 3 hours before frosting. Otherwise the whipped cream will melt. If you’re in a bit of a rush, you can also put the cake in the freezer for 5 minutes after cutting it.

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