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Coconut flour birthday cake with whipped cream and fresh fruit (healthy, gluten-free, low-sugar)

This 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!
Prep Time30 minutes
Cook Time40 minutes
Course: Dessert
Keyword: fruit, gluten-free, healthy birthday cake, low-sugar, whipped cream
Servings: 8

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
  • 6 kiwis
  • 1 pound strawberries
  • 2 tbsp sugar optional

Instructions

  • Preheat the oven to 350 degrees F and melt the butter (or coconut oil).
  • 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.
  • 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.
  • Let the cake cool off and then refrigerate for at least 3 hours before decorating it.
  • 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.
  • 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.
  • Once the cake is well chilled, cut it into two layers using a long knife. Spread some whipped cream over the first layer and top it your chopped strawberries and kiwis.
  • Stack the second cake layer on top.
  • 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.
  • Decorate the sides and top of the cake with the sliced strawberries and kiwis.

Notes

Double the recipe doses for a bigger cake!