Birthday Cake with Pink

Birthday Cake with Pink "Fairy Dust"

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Transform your cake creations with our "Fairy Dust" – a magical sprinkle alternative filled with natural goodness! Our founder's innovative solution, using ground freeze-dried strawberries and raspberries, ensures a delightful and wholesome surprise for any birthday celebration. Paired with our new Dark Date-sweetened Chocolate Chips, this cake caters to both gluten-free and vegan preferences without compromising on taste. Dive into the enchantment of this fairy-tale treat, where every bite is a resounding hit among happy kids. Elevate your baking game with this creative twist and discover the joy of a sugar-conscious, crowd-pleasing dessert!

  • Cook 23 min

Ingredients

  • 8 tbsp unsalted butter or Miyoko's salted vegan butter, room-temperature
  • 3/4 cup + 1 tbsp Just Date Sugar, sifted
  • 3 room-temperature eggs
  • 1 cup all-purpose flour or Bob's Red Mill 1-1 Gluten-Free flour
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 tsp vanilla powder (optional)
  • 1 tbsp vanilla extract
  • 1 squeeze lemon juice
  • 1/2 cup whole milk or Forager Project cashew milk
  • 2 cups Just Date Dark Chocolate Chips
  • 1/4 cup virgin coconut oil
  • 1/2-1 cup oat milk
  • freeze-dried strawberries
  • freeze-dried raspberries
Instructions
  1. In bowl, combine flour, baking soda, baking powder, and vanilla powder if using. Mix with fork or whisk and set aside
  2. In stand mixer, cream room-temperature butter with Just Date Sugar on low speed, then move to medium-high until fluffy
  3. Add 3 eggs and mix on low, then move to medium speed to get batter fluffy, about 2-3 minutes
  4. On low speed, add 1/4 cup flour mixture at a time until fully incorporated
  5. Add squeeze of lemon juice, then vanilla extract, then milk of choice, all on low speed
  6. Spread batter in prepared cake pan using silicone spatula
  7. Bake at 325°F on convection for 20-25 minutes until cake tester comes out clean
  8. Cool completely and flip onto serving plate
  9. In double boiler, bring water to low boil. Add chocolate chips and coconut oil in glass bowl, stir
  10. When starting to melt, add 1/2 cup oat milk and continue stirring. Add more milk until coating spoon and dripping slowly
  11. Add warm chocolate ganache between cake layers and frost entire cake
  12. Refrigerate frosted cake for 30 minutes-1 hour to set
  13. Grind freeze-dried strawberries and raspberries separately in spice grinder or blender
  14. Sprinkle freeze-dried powders all over cake to create two different pinks
  15. Place chocolate chips around frosted cake on plate to create chocolate chip rim
by Sylvie Charles