Description

Healthy-ish layered birthday cake. Layers made of almond flour and other good-for-you-ingredients. Fillings: Homemade blackberry jam and strawberry buttercream. Great for kids and adults. Delicious. Decorate with fresh fruit and flowers and the cake is beautiful – looks like rustic elegance.

Ingredients

For 2 cake layers (I made 4 layers for this cake)
4 cups almond flour
1 teaspoon baking soda
1 teaspoon Himalayan pink salt
2 eggs
1/4 cup melted coconut oil
½ cup organic 100% pure maple syrup
¼ cup lavender tea (soak lavender buds in 1/4 cup water 10 mins & strain) (optional); if you don’t have lavender, just use ¼ cup water instead.
1 tablespoon vanilla extract

Blackberry Jam
18 oz fresh blackberries
1 ½ teaspoons lemon juice
1/2 cup water
1 tablespoon chia seeds

Strawberry Buttercream
3/4 cup freeze dried strawberries, ground (I got mine from Trader Joe’s)
1 cup unsalted butter, softened
8 oz cream cheese, softened
2 tablespoons melted honey
1-2 tablespoons lemon juice

Toppings (decor)
beautiful flowers
4 fresh strawberries
4 fresh blackberries

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Instructions

For cake layers
Preheat oven to 350 degrees F. Grease two 9” cake pans and lime with parchment. Stir dry ingredients (flour, baking soda, and pink salt) in a bowl & wet ingredients (eggs, melted coconut oil, maple syrup, lavender tea and vanilla extract) in another bowl. Then combine. Place batter in cake pans. Cook 25 mins. Let cool. For four layers, repeat.

For the jam
In a saucepan over medium low heat, stir blackberries, lemon juice, and water for 15 minutes. Place in a bowl and stir in 1 TBSP chia seeds to thicken. Let rest and cool.

For the buttercream
In a small bowl, use a fork to stir together softened butter and cream cheese. Grind freeze dried strawberries and add to the bowl. Stir in lemon juice and melted honey.

To assemble
Assemble on cake stand or platter. Start with a cake layer, followed by jam, and then buttercream. Repeat. The top layer only has buttercream. Refrigerate 3-4 hours. Decorate with fresh fruit and flowers.

Notes

Cake layer recipe from Sweet Laurel Bakery’s Lavender Cake.
Fillings recipe adapted from Bianca Zapatka’s Strawberry Lemon Cake with Blackberry Jam (Vegan). Decor inspired by her as well.

Keywords: Cake, Birthday Cake, Layered Cake, Kid-Friendly Cake, Kid-Friendly, Healthy Cake, Healthy, Dessert