2nd Year Happy Birthday Girl Cake
6 Tbsp arrowroot starch
1 cup millet, 1/3 cup + 2 Tbsp Quinoa flakes (add in 2 Tbsp baking powder for leavening-- optional)
¾ cup coconut manna/oil (melt slightly until texture of spreadable butter)
½ cup plus 2 Tbsp sugar
¼ cup honey/nectar
1 cup + 1 Tbsp coconut milk
1 tsp vanilla extract (alcohol free)
Heat over to 350 degrees F. Sieve the flour and mix in starch with fork. Combine sugar and coconut oil in a separate bowl. Once combined, add in flour/starch mixture by sieving over the coconut manna mixture. Blend completely. Add milk or water to mixture. This should produce a thickish cake batter.
Divide between pans or muffin cups (if using metal pans, be sure to grease and flour lightly!). Bake for 25 minutes (cupcakes). Be sure to cool completely before removing from pans.
Once cool, frost with. . . .
2nd Year Happy Birthday Girl Frosting
5 Tbsp coconut oil/manna (melted slightly, consistency of spreadable butter)
2 Tbsp alternative milk (coconut for us!)
2-3 cups of confectioners sugar (for a corn free variety, you can blend coconut or beet sugar with arrowroot or potato starch in a high powdered blend/processor. I will post a recipe soon)
Blend manna and sugar in a med bowl. Add in milk and blend completely (I used a fork because I didn't want to mess up my mixer). Add more sugar or milk until you have reached desired consistency. YOU CAN PIPE THIS FROSTING!!!!!!!!!!! Add in food coloring if desired-- remember that beet juice (red and yellow) and blueberry juice (blue) make excellent dyes.