(*free from refined sugar)
Last Saturday, we celebrated our daughter’s second birthday, and I am sharing with you the cake which I made: a sugar-free(*) birthday cake with Greek yogurt cream cheese frosting!
I called the theme for our 2nd birthday party „TWO happy“, as my aim was to end the dark, cold, wet and boring Corona winter. Instead, we wanted colours! Balloons! Pompons! Sprinkles! The good life! And I do have the feeling, I met the theme! You may find inspiration for decorations, invites, cakes and more on Pinterest (@iamlealou), check the TWO happy board.
As far as the cake is concerned, it was a hit, not only for Antonia, but also for us parents and grandparents. Plus, our nursery children and nursery care workers LOVED it, as they kept mentioning several times!
You will find instructions for a two-tiered cake (18cm) as well as for a one-tiered cake (28cm). I made both! And both went super well!
Please do send me a message on Instagram with further questions about the cake. I am very happy to answer them, as well as to see the results of your own baking experiences!
Love,
Lea Lou
Sugar-free birthday cake (free from refined sugar) with yogurt creamcheese frosting
For the cake:
2 big ripe bananas
1/2 teaspoon lemon juice
75 g apple sauce
50 g whole milk yogurt
100 ml (oat, almond, coconut) milk OR coconut water (for a coconut aroma)
1 teaspoon vanilla essence (or core of 1 vanilla bean)
3 eggs, whisked
100 g melted butter or coconut oil (for a coconut aroma)
100 g wholemeal spelt flour
175 g wheat flour
100 g ground almonds
1 tablespoon baking powder
To spread the cake:
2-3 tablespoons maple syrup
For the frosting:
200 g Greek yogurt
125 g cream cheese
50 g whipped cream
1 vanilla bean
3 tablespoons sprinkles
Method:
Preheat oven to 180 degrees (fan). Slightly grease two baking tins (18 cm) (or one baking tin, 28 cm) and line with baking paper.
Peel and mash bananas, mix with lemon juice.
Mix banana with apple sauce, (plant based) milk (or coconut water), eggs and butter (or coconut oil).
Stir in vanilla essence or vanilla pulp.
In a second bowl, mix flour with almonds and baking powder. Mix flour and banana mixture until a sticky dough remains.
Divide the batter evenly between the two baking tins (or fill into one) and bake in the oven for approx. 30 minutes. A wooden skewer inserted into the cake should come out clean as soon as the cake is done!
Allow the cake to cool in the baking tin, remove baking tins as soon as it has cooled down.
Prick both cakes several times with a wooden skewer, then carefully spread the maple syrup over both cakes with a spoon or brush.
For the frosting, mix Greek yogurt with cream cheese. Whisk cream until very stiff, carefully fold cream into the yogurt mixture. Remove vanilla pulp from the vanilla bean, stir into the frosting.
Spread your two cakes with half of the frosting, then assemble the cakes to one cake, and spread the outsides of the cake with the remaining frosting. Sprinkle the cake with your sprinkles.
Allow the cake to cool in the fridge until served.
