A Birthday Cake Recipe! *Plus snippets from Core’s Birthday*

Hello there Everyone!

So if you follow me on Instagram you’ll know most of this, and if you follow me on Instagram, you’ve also been waiting for this recipe… if that’s the case, you can just skip to the end…

So this past week my sweet lil angel turned ONE! yay!!! And instead of throwing a massive party with a million people, we opted for a party of 5 (hahahaha)… but literally, there were five guests(some of Corey’s cousins ) plus mom, dad and Corey’s Bibi (my mom)… And it was rad, low mess, not expensive, and most importantly low stress!

I made party packs for all the kids, and I put together snack packs that they all thought were SUPER exciting and I made an amazing cake… They all played in the garden and at 5:30 everyone went home and we started our bedtime routine!


The party packs were super simple, practical things with a little bit of fun thrown in there! We have some toy dinosaurs, because we seem to have millions of these in our house! I bought a whole bunch of random animals a few years back and I was planning on making something with them, and it never happened, so yay now we get to do something with them. Some play Dough, that we made yesterday! Some bubbles, that I also had in a box of treasures (guys, I’m like a 10 year old hoarder in a 29 year olds body). A pack of oreo’s, because i think a party pack without a treat is not cool? I’m not sure, but I love Oreo’s, so I’m sure they will too, and they’re vegan! Yay! And then I bought these awesome speech bubbles, that i repainted with chalk board paint (I think they were just painted black) and I wrote ‘thank you’ (for coming to pay at my house for my birthday) on each one with a pack of chalk.

All these goodies are stored in a little bucket (guys, I saw these around blog land/instaland, whoever came up with this idea, you’re super rad) so at first I was like, all this plastic, but most of the stuff i already had, and these buckets are going to get used all the time, my mom lives down at the coast and we’re all there all the time, so SAND CASTLES!!! I like to take a few toys for Core with when we go somewhere, but lately i cannot keep them in the nappy bag because when he wants them, he then unpack’s the whole bag, so now he can take his bucket filled with cars and blocks and go play with them without destroying my handbag (which also doubles as a nappy bag)


I made one smallish cake for Core and hubby and I and for the grown up chaperones that transported the small humans to our house, which ended up just being my mom … it was pretty healthy, delicious, but healthy… and I figured that the other kids would not be as stoked on it… they were excited for cake and then when I told them it was carrot cake they were like ‘no thanks’ so I feel pretty proud of myself for thinking ahead and preparing ‘treat/snack packs’…


Each little pack had two fresh rainbow sprinkle vegan doughnuts and a strawberry soy shake and a choc soy shake… these resulted in glee! When the kids unwrapped their little doughnut parcels they were super stoked! So glad Core was happy with his carrot cake!


So while I was baking, my hubby prepped me… he was like ‘it’s ok if Corey doesn’t like it’… hahaha! This was because Core is pretty fussy, no matter how many things we introduced Core to, how many different textures he’s tried… one day he likes hummus… a week later he thinks its cauliflower (which he has disliked since the dawn of time) hahahaha! We tried giving him some of my famous (but yet to be blogged about) triple choc chip cupcakes that are drowned in ganache and he basically acted as if we were trying to feed him cauliflower, or poo, or something gross! A kid that doesn’t like chocolate, yup… my kid, at least for now… But I guess I’m not much of a chocolate person either, so it totally happens.


My mom arrived and had to deal with a few work things (she’s a high-powered corporate powerhouse) so we had to wait a little bit before we could sing happy birthday and eat cake. I was so anxious, because as much as i was prepared mentally for him to not want to eat the cake and pull his WTF face, I also really wanted him to enjoy his cake. My first birthday cake was a pink elephant and I stood in it and there are great pics and I guess I appreciate that memory, even thought i cannot remember…


So EVENTUALLY, my mom put down her phone, closed her laptop and was ready to sing! We lit the candle, sand happy birthday, Corey was very confused and shy and sweet and snuggled in my arms and we all blew out the candle, although I think I did most of the candle blowing out-ness… I was excited! hahahaha!


I cut a thin slice for Corey, we put him in his high chair and placed the cake on his high chair tray… And the moment of truth had arrived… Hubby broke a little piece off and gave him a taste, and he was stoked!!! GUYS, MY KID LIKES CARROT CAKE… correction, my kid LOVES carrot cake!!! I was so impressed with how he managed to finish a whole slice, albeit a very skinny slice, of cake yesterday… and his gorgeous @annapatat_kids jacket was left mostly unscathed… We were prepared for there to be cake everywhere! I think that’s why we didn’t end up doing a full on cake smash… I wasn’t sure how Core would react, I was 99% sure he wouldn’t do crazy cake smashing unless it was cut up into pieces that he could hold. hahahaha! But we never knew!


I was planning on making one ahead of time, for us to test it out… because, well it was a brand new untried recipe… and I was nervous. But it came out so well! Yay! The small human loved it, the big humans loved it… like my mom was seriously stoked, and so was my husband who has the ultimate sweet tooth.. And I was stoked because it worked… I have been experimenting with home made barley flour the last couple of months, and Barley flour seems to be the gift that keeps on giving… it is really LOWGI, so one of the healthiest grains available. and that’s why we have been trying to use it more. and use less wheat. I’m not anti wheat, I love bread, but bread does not love me… So If I can find an alternative then thats awesome, and I think barley may be it. So a few things to note, barley flour works very differently to wheat flour. So don’t expect it to look and feel the same way.


Barley is low gluten, super high in fibre, low in starch and has a slightly sweet nutty flavour, which is why It works so well in this recipe, and in others like my Banana Bread recipe.. And whats awesome, is I’m a banana bread, carrot cake, bran muffin kinda girl… so Barley flour is like the greatest thing in the world for me!!! Now in the wonderful world of vegan baking, particularly vegan cakes is that eggies are required, or something as a binder riser kinda thing… In this cake, I did a little combo, bananas (because they really add to the moist-ness of a cake) and the baking soda/vinegar combo… I did both because I knew one would work, so if I added both, I would have better chance of success and it worked, so now I don’t want to try any other way… hahahaha!


I chose carrot cake because I have been wanting to try carrot cake for months, I found an epic raw vegan carrot cake recipe a little while back and it looked amazing but was nut heavy, and I didnt think it would be easy for Core to eat… so I thought finding an alternative would be great… but my searches just didnt do it for me, so I decided to experiment! Yay! Then came the frosting… what to do what to do… So traditionally Carrot cake is frosted with cream cheese frosting, I’ve made a ton of those, so that was easy peasy, and i wanted it to have a bit of a lemoney coconuty flavour which i thought would compliment the flavours in the cake well! And Core actually likes lemons! so Yay again!


And for look and feel of the cake, well I went for something casual and cool and rustic and just pretty… I like simple looking cakes, and I don’t do plastic icing, its gross… So yeah, Roughly iced, sprinkled with some crushed walnuts (remember to remove big chunks of walnut before giving to a baby or toddler) and a some lemon zest topped with a gold painted ellie (We have a bunch of these animals and dino’s in Core’s room.. I was going to use them for another project but that never happened, so now they’re just toys) And I painted a ‘1’ candle with chalk board paint and dusted it with some chalk to look ‘chalky’… which i think came out really awesomely!


I sliced into cake, and pulled out a slice and I was sooooo relived! It looked PERFECT! exactly the way carrot cake is supposed to look, the density was perfect, the icing and cake combo! Guys, I was pretty stoked… Yay!!! Soooo, the moment you have all been waiting for… the recipe!!!!!

Carrot Cake (makes 12 cupcakes and a 20cm double layer cake) 


  • 360g barley flour (barley grains ground sifted)
  • 180 g oat flour (oats ground and sifted)
  • 1/2 cup raisins
  • 1/2 cup dried cranberries
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 4 tsp mixed spice
  • 2 tsp salt
  • 400g mashed bananas
  • 400g grated carrot
  • 4 tsp vanilla
  • 2 cup soy milk
  • 1 cup maple syrup
  • 1/4 cup vinegar


  • Preheat your oven to 220c
  • Mix all the dry ingredients together in one bowl and all the wet ingredients in another bowl
  • Before you mix the two together make sure your tins are lined and your oven is ready.
  • Line and spray your cake tins with baking paper and spray and cook or coconut oil
  • So this is where it gets a bit tricky. I set the timer to 25 minutes and after 25 minutes the cupcakes were ready but the cake needed to go a bit longer. So I set the timer for 10 minute intervals and at 55 minutes the layers were ready. Keep in mind that i filled the cake tins quite a bit, hence the timing.
  • My recommendation is 20 minutes for cupcakes (on their own in the oven) and 30 minutes for a regular 30cm double layer cake. But I think its best if you check with a skewer and if it comes out very wet its not ready and wait another 5 minutes. also, it wont come out completely clean when its done, but instead slightly sticky, but we’re using barley flour, its different to wheat.

Cashew cream cheese frosting


  • 2 cups raw cashews soaked overnight
  • 1/3 cup maple syrup
  • 2 tablespoons fresh lemon juice to taste
  • Lemon zest
  • 3/4 cup coconut cream (chilled and use the thick part and leave the water behind)
  • 1 tsp vanilla extract
  • 2tbs coconut butter/oil
  • 1/8 tsp sea salt
  • 1 cup desiccated coconut  (optional)


  • Blitz all the ingredients (except the coconut cream and the desiccated coconut) together in your food processor until smooth.
  • In a separate bowl whip your coconut cream until fluffy.
  • Then fold in the cashew mixture into the coconut cream, and gently mix in the desiccated coconut.
  • Chill in the fridge for a few hours and ice your cake! This is my favourite icing! Mmmmm!


I hope you have all enjoyed reading this super long and long anticipated post, I hope it was worth it! If you try out the recipe, please let me know what you think? Too healthy for you? or just right?

I hope you all have the best Monday!


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