Actually for years, I went without a birthday cake and so did Kelly. I didn’t want to us to eat the usual kind of cake and get sick but couldn’t figure out how to make a cake that fit our required nutritional profile – no sugar, no eggs, no dairy, no gluten and no grains.
Then, when Kelly turned 18, we discovered Erin McKenna’s Babycakes bakery. Babycakes makes desserts with gluten free and vegan ingredients – so no dairy, no eggs, no gluten and only natural sugars – perfect for us.
While we were visiting New York City on her 18th birthday, I ordered a cake for Kelly. It was Kelly’s first birthday cake in 13 years, and needless to say she was incredibly happy. And it was good, really good. Like most cakes, the icing was the best part.
Now it has become our annual tradition to get birthday cakes from Babycakes. Even if it means a special trip into New York, it is worth it.
What about the rest of the year? Well, once I ordered jars of Babycakes icing that were shipped to our house. That was a treat but not as good as when they ice the cake for you. Now, there are other companies making a similar icing, like the one I recently saw on Shark Tank – Dollop Gourmet Frosting.
But this recipe is amazing, easy to make and much cheaper. I‘ve used it on cupcakes and whoopee pies with delicious results. Next am going to see how it is on christmas cookies 🙂
Butter cream Frosting (without the butter)
1 cup palm shortening
1/2 cup raw honey
2 teaspoons vanilla
1/2 cup arrowroot powder
1/4 cup coconut flour
4 tablespoons of melted coconut oil
Place all ingredients except the oil in a bowl. Mix with an electric mixer until smooth and blended. With mixer on high slowly pour in 2 tablespoons melted coconut oil. If icing is still too thick, add 2 more tablespoons of coconut oil. Frost cake or cupcakes and refrigerate.
Frosts 10-12 cupcakes