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.
Need dinner ideas & can't get to the shops?
Hi, I'm Claire. I'd love to send you a free copy of my eBook '12 ingredients, 11 recipes.'
Learn to to create 11 easy, tasty meals using just 12 basic ingredients from your pantry & freezer - no running to the shops.