Monthly Archives: July 2015

One

Last week, on July 4th, my son Blaise turned one year old.

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I wanted to write a post about his birthday because it was such a momentous occasion. One year on this planet, 365 days shared with this tiny bright soul… but there’s so much that can’t be put into words about being a parent.

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If you’re a parent and you’re reading this, you know what I mean. Having children is such a humbling, awe-some, terrifying, heartbreaking, beautiful experience. Being Blaise’s mom has ruined my life in the best way possible.

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Our hearts are full. And that’s all I can really say.

We had a small party with our close family and friends. It was fun, and focused on celebrating Blaise, as it should be. I made a banana cake in honor of his favorite food. Everyone loved it, and I thought I’d share the recipe here.

cake

Blaise’s 1st Birthday Cake

Makes 2 6-inch cake rounds

Based on Ina Garten’s recipe forĀ Old-Fashioned Banana Cake

Cake Ingredients:

3 very ripe bananas, mashed

3/4 cup organic cane sugar

1/2 cup coconut sugar

1/2 cup avocado oil

2 tablespoons gelatin + 7 tablespoons water

1/2 cup thick coconut yogurt

1 teaspoon pure vanilla extract

2 cupsĀ Otto’s Cassava Flour

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons apple cider vinegar

“Cream Cheese” Frosting Ingredients:

1 cup palm shortening, soft

1 cup powdered sugar

1 teaspoon vanilla extract

1/4 + 1 tbsp thick coconut yogurt

*sliced bananas, toasted large flake coconut and candied violets, for decoration

Method:

1. Preheat the oven to 350 degrees. Grease two 6-inch cake pans and set aside.

2. With a hand mixer, cream together the bananas, coconut sugar and cane sugar on low speed.

3. Mix the gelatin with the water and wait 10 seconds, then pour quickly into banana-sugar mixture and blend on low speed until combined. Add in oil, yogurt, and vanilla and combine.

4. In a separate bowl, whisk together the dry ingredients. With the mixer running on low, slowly add the dry ingredients to the wet ingredients and incorporate them until smooth.

5. Tip the batter into the two cake pans. It should be thicker than pancake batter but not too stiff. Smooth out the top with a wet spatula.

6. Bake for 50 minutes, or until it passes the toothpick test. Let the cakes cool before frosting.

**To make the frosting, beat together all the ingredients on medium speed in a small bowl. Frost immediately. If you need to make it ahead of time, make sure to take the frosting out 30 minutes before frosting the cake. Re-whip the mixture if necessary to aid in the fluffy texture.