I love catering my own events but what I struggle a bit with is dietary requirements. I don’t think I’m too bad at gluten free now – there are so many options out there – but egg-free I struggle with when it comes to desserts. My poor egg-intolerant friend had to miss out on dessert at Bubba’s naming ceremony because my brain just wasn’t up to the challenge.
I wanted a special cake for the little guy but I didn’t want anything like a themed Birthday cake, but I did want to match the navy and lime colour theme – yay for blueberries and lime zest.
This cake was a bit of a throw-it-all-in-and-see-if-it-works and thankfully it did. I didn’t totally health-ify it but I did make some substitutions like replacing some of the butter with coconut oil. Quite a few people asked me for the recipe so I’ll take that as a win.
Mine collapsed a bit in the middle but I pretended it was meant to be that way and loaded it up with icing and blueberries and it actually looked quite pretty if I do say so myself. The lovely golden colour is from the raw sugar which I’ve started using in a lot of my baking in an attempt to cut down on refined sugar. Yes I know it’s still sugar… baby steps.
In case you are wondering, the cupcakes are mum’s carrot cake recipe and they are seriously good. I might even say they’re the best ever carrot cupcakes. But they’re not egg-free. If you have a good egg-free cake recipe, I’d love if you’d share it with me. Enjoy!
You might also like my gluten-free chocolate cupcakes.
p.s. Looking for more wholefood, kid-friendly recipes? I’d love to give you a free copy of my wholefoods kids eBook. Click here to download.
- 100g coconut oil
- 100g butter
- 125g raw sugar
- 125g coconut sugar
- 4 free-range eggs
- Grated zest of one lime
- Juice of half a lime
- 100g almond meal
- 30g coconut flour
- 20g desiccated coconut
- 2tsp baking powder
- 400g raw sugar
- 150g butter
- 1 tsp lime juice
- 40g coconut milk
- 100g blueberries
- Extra lime zest and desiccated coconut to serve
- Pre-heat the oven to 160C fan-forced and grease and line two 20cm round cake tins.
- Place the coconut oil, butter, raw sugar and coconut sugar in the bowl of a food processor and process until smooth and creamy.
- Scrape down the sides and mix again until combined.
- Scrape the sides again and add the eggs, one-at-at time making sure one is incorporated before adding the next.
- Add the lime juice, almond meal, coconut flour, coconut and baking powder and mix until combined.
- Divide between the two cake tins and bake for 45 minutes to 1 hour or until a cake tester inserted in the middle comes out clean.
- Leave the cakes to cool in the tins for 10 minutes and then transfer to a wire rack to cool completely.
- To make the icing, process the raw sugar in a high-powered blender until it is the consistency of icing sugar (alternatively use icing sugar).
- Place the butter in the bowl of an electric mixer and beat until soft then add the icing sugar and mix, slowly at first, until incorporated then add the lime juice and coconut milk and increase the speed and beat until light and fluffy.
- To serve, place one cake on the serving plate and pile with half the icing and some blueberries.
- Place the second cake on top and top with the rest of the icing and blueberries and sprinkle with lime zest and coconut.