A birthday cake? Yes, a birthday cake!
Why, you ask? Because it’s the eve of my 29th birthday and I’m feeling a little sappy (and vain).
Like whoa, 29 is almost touching 30. Look out world.
First, let’s talk about the cake:
1 Bowl
Simple methods
Super chocolatey
Mega moist
Not too sweet
Adapted from this bad-boy
Summery
Brimming with coconut whipped cream
Loaded with berries
Who’s ready to party?
Second, in celebration of my birthday, I give you 29 things I’ve learned thus far in life:
- Sometimes, following your passion actually works. An obsession with food led me to create this blog (and it’s the best job ever).
- Ordering a double scoop ice cream sundae past high school is not sustainable.
- Life is about so much more than the way you look.
- Marrying your best friend is the best idea, ever.
- When in doubt, Indian takeout.
- (Cliche as it may be) dance whenever the mood strikes.
- Good friends make all the difference.
- Listen to your body and be your own health advocate – no one else will do it for you.
- Stop telling people what to do. It never works anyway.
- Always play with puppies. Especially the super tiny cuddly ones.
- Rainy days are underrated.
- Do the things that make you happy, even when you feel silly.
- Use your lady balls whenever necessary. You know what I mean, ladies.
- Travel often – it’s not good to live in a bubble. Besides, the world is pretty damn beautiful.
- Stand up for yourself even if it’s uncomfortable.
- Never go camping. Like, ever. (But do s’mores often.)
- Getting up early is overrated.
- Planning ahead really does help your workflow and sanity. (See my Editorial Calendar here.)
- Meeting internet friends in real life almost always works out.
- Writing a print cookbook will be one of the hardest (and most fulfilling) things I’ll ever do.
- Every summer, get in the water (at least once).
- When in doubt, go to the ocean (and order pizza).
- It’s OK to creep out on You Tubers (i.e. Vivianna and ImJenn). It’s my newest form of therapy.
- Dark chocolate > candy.
- Live where you love (e.g. Portland, Oregon)
- Life is too short to work at a job you hate.
- Brunch is always the answer.
- But first, coffee (so true).
- When it’s your birthday, always eat cake (it’s your one legit excuse per year – get on board).
I went with coconut whip “frosting” for summery vibes, but you could totally opt for a traditional frosting if you prefer. A few options include my Vegan Chocolate Ganache, Vegan Cream Cheese Frosting, and Vegan Buttercream. Or, keep it simple with a dusting of organic powdered sugar or cocoa powder.
The berries kind of make it, especially in summer! So whichever frosting route you decide to go, definitely consider these as a finishing touch.
Make this cake for your own birthday (like I did), or for family and friends. It’s the perfect treat everyone will be able to partake in and fully enjoy.
If you do, let us know what you think! Leave a comment below, rate it, and tag a picture #minimalistbaker on Instagram. We love seeing what you come up with. Happy baking, friends!
Gluten-Free Birthday Cake (Vegan)
A moist chocolate gluten-free birthday cake made in just 1 bowl! Three layers of fluffy chocolate cake, coconut whipped cream, and fresh berries make it the perfect summer birthday cake!
Servings 12 (slices)
Ingredients
CAKE
- 1 cup unsweetened plain almond milk (DIY recipe)
- 1 1/2 tsp apple cider vinegar
- 4 Tbsp flaxseed meal (to make flax eggs)
- 10 Tbsp water (to make flax eggs)
- 1 Tbsp baking soda
- 1/2 cup avocado oil
- 2/3 cup maple syrup or agave nectar
- 2/3 cup cane sugar (I subbed half with coconut sugar)
- 1 1/2 cups unsweetened applesauce
- 1 tsp pure vanilla extract
- 1/2 tsp sea salt
- 1 tsp baking powder
- 1 cup unsweetened cocoa powder
- 1 cup almond meal (finely ground from raw almonds)
- 1/2 cup gluten-free oat flour (finely ground from raw oats)
- 1 1/2 cups gluten-free flour blend*
COCONUT WHIPPED CREAM + BERRIES
- 2 14-ounce cans coconut cream (or full-fat coconut milk* // chilled overnight in the refrigerator)
- 1 tsp vanilla extract
- 6-8 Tbsp organic powdered sugar
- 1 cup fresh berries (strawberries, blueberries, blackberries)
Instructions
- Preheat oven to 350 degrees F (176 C) and butter three 8″ round cake pans (or line 24 muffin tins with paper liners // adjust number/size of pans if altering batch size). Dust pans with gluten free flour and shake out excess.
- Measure out almond milk in a liquid measuring cup and add vinegar. Stir and let curdle while moving onto the next step.
- Prepare flax eggs by mixing water with flaxseed meal in a large mixing bowl and let rest for 5 minutes.
- Next, add baking soda to the almond milk vinegar mixture and stir. Set aside.
- Add the oil, cane sugar, and maple syrup to the flax egg and beat/whisk to combine.
- Next, add applesauce, vanilla, and salt and beat/whisk to combine. Then add almond milk mixture and whisk again.
- Lastly, add baking powder, cocoa powder, almond meal, oat flour, and gluten-free flour and beat/whisk to combine, making sure no large clumps remain.
- If the batter appears too thick, add a touch more almond milk, but it should be perfect. It should resemble a semi-thick batter that’s pourable.
- Divide batter evenly between the three prepared cake pans (or muffin tins). Bake cakes for 30-40 minutes (cupcakes for about 28-35 minutes) or until a toothpick inserted into the center comes out completely clean and the edges appears dry. (Time will vary if you subbed ingredients, as well as depending on the size of your pans.)
- Let cake rest in the pans for 15 minutes, then carefully run a butter knife along the edges and invert onto cooling racks. Let cool completely.
- In the meantime, prepare your coconut whipped cream. Follow these instructions to make a double batch, sweetened to taste (I found 6-8 Tbsp | 42-56 g to be the right amount // amount as original recipe is written // adjust if altering batch size). Set in the refrigerator to chill/firm up while cake cools completely.
- NOTE: Assemble just before serving so the whipped cream doesn’t over-moisten the cake.
- To assemble, lay down one cake bottom side up on a serving plate or cake stand. Spread on a semi-thick layer of coconut whipped cream and top with second cake, also bottom side up. Frost with another layer of coconut whipped cream.
- Carefully top with remaining cake (also bottom side up) and frost the top generously with remaining coconut whipped cream. (You may not use it all, which you can reserve for serving). Top with berries and serve immediately (or cover and chill in the refrigerator until serving).
- Leftovers will keep covered with a cake stand or plastic wrap in the refrigerator for 2-3 days, though best when fresh. (The unfrosted cake will keep covered at room temperature for several days.)
Notes
*For the gluten-free flour blend, I’ve tested both with my DIY Blend and Bob’s Red Mill Gluten Free 1:1 Baking Blend and found that I slightly preferred the Bob’s blend in terms of the cake’s texture. However, both will do!
*Nutrition information is a rough estimate calculated with generous amounts of coconut whipped cream and berries (calculated using coconut cream, not coconut milk).
*Prep time does not include chilling coconut cream or cooling cake.
*Adapted from my 1-Bowl Chocolate Hazelnut Cake.
*Nutrition information is a rough estimate calculated with generous amounts of coconut whipped cream and berries (calculated using coconut cream, not coconut milk).
*Prep time does not include chilling coconut cream or cooling cake.
*Adapted from my 1-Bowl Chocolate Hazelnut Cake.
Nutrition (1 of 12 servings)
Serving: 1 slice Calories: 518 Carbohydrates: 58.8 g Protein: 7 g Fat: 31 g Saturated Fat: 16.1 g Polyunsaturated Fat: 3.2 g Monounsaturated Fat: 10.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 484 mg Potassium: 342 mg Fiber: 5.9 g Sugar: 29.8 g Vitamin A: 0 IU Vitamin C: 7.8 mg Calcium: 122 mg Iron: 2.3 mg
Marc says
Thanks for the beautiful recipe. I made this for my six year old’s birthday today, and everyone loved it. Turned it really beautifully.
Following a traditional (German) birthday cake my dad used to make for us, I made some minor adjustments :
I baked the ‘sponge’ as one (thick) one, then cut it into 3 layers.
When assembling, I spread thin layers of fruit jam onto each sponge layer, to (a) give a bit of extra taste and (b) protect the sponge from becoming soggy by not allowing the cream to soak into it…
My only struggle was the coconut cream : I couldn’t get it hard, so ended up thickening it with a pectin-sugar-water mix. But in the end all turned out fantastic. Thanks so much !!!
Diana says
Ooooh looks so delicious! I’m gonna try this for my partner’s birthday in two days.
Will use 4 eggs instead of flaxseed and all-purpose flour instead of gluten free & oat flour. Also buttermilk frosting.
Wish me luck!
GraceAnne says
Thanks for this great recipe! I made it yesterday for my 20th birthday party, and it tasted delicious- my guests said it was better than the “regular” cake I made!
I wanted to share an adjustment I made for high altitude- I live in Boulder, CO, which is about 5000ft. I added and additional 1/4 cup of gluten free flour and 1/4 cup of water. This is what most box cake mixes suggest for high altitude baking, and it worked well for me with this recipe.
Daniela says
I can make this recipe in a single mold? Only whith the cream above
Laura says
This cake was fantastic! Definitely worth making for my mother’s birthday. She’s avoiding both gluten and dairy but this cake was a huge hit with the whole family. Unfortunately in the middle of making it I realized my oats were not gluten free, so I subbed equal parts almond meal and my gluten free flour blend (King Arthur). Wonderful taste, texture, and presentation. Even the family members who turned up their noses at the word “vegan” and the young kids gobbled it up. Thank you!
Lindsay says
Tried this as a pre-birthday attempt. Turned out great. I used a gluten-free flour blend from Costco, and quinoa flour instead of oat flour. I also made chocolate icing from icing sugar, almond milk, vanilla and vegan butter (cant’ remember the brand right now). Everyone loved it. Will definitely make for my daughter’s 4th birthday next month, but maybe try as cupcakes.
Kisha says
Made this cake for my boyfriends birthday and he loved it! Not only did it look delicious but it tasted OH SO YUMMY! Making another one this weekend for my mom to try :) So simple, so delicious. Thank you for this amazing recipe!
Nora says
Thank you so much for the recipe. I made this for my daughter’s 17th. It was a HUGE hit. The flavor is phenomenal and the cocunut cream came together beautifully.
Dowe says
I made the cake yesterday, and assembled it before serving today. It was a hit! Thank you and my Gf, Soy free, vegan friend thanks you! I have to make another for someone else:) Thank you, again for your in depth work on this lovely cake!
Lindsay says
Does this cake cut/shape easily? I’m wanting to make it for my 4 year old’s birthday but want to make a shape, not just a round or square cake.
Kisha says
Yes, it does!
Sarah says
I can’t wait to try this cake! Question though, is the flax eggs a 1:1 replacement for regular eggs? I’d like to use regular eggs if at possible. Thanks!!
Stacy says
is the almond milk the refrigerated kind or the aseptic carton kind? I’m making this for a party and really don’t want to mess up! Thanks!
Jess says
I know this is a long shot, since you posted this MONTHS ago! But I am making this for my mom who just found out her and gluten do. not. mix. I’m wondering if I use real eggs, can how many? BTW I cant wait to make this. it looks AMAZING!
Liora (Allthingsloveli) says
I just made this cake for my birthday and it was by far, the best gluten free birthday cake I have ever made!! Seriously could not be more excited about it- even my gluten eating family was impressed. My uncle, who says he doesn’t even like chocolate cake, went back for seconds! I used the chocolate icing from the one bowl vegan chocolate cake and love them together. Thank you for this amazing recipe!!!
Lanz says
If I don’t have an egg allergy how many eggs can I use for this recipe? Tnx so much!
Sophie says
Hi! I’d like to use your cake recipe to try and recreate my dad’s annual christmas log cake! I’m now vegan, and I have a gluten allergy so I thought I’d try to make a v/gf friendly version of his cake :) But I don’t know if I can roll this cake without breaking it. What do you think? And how do you suggest baking a single layer? I’ll be baking it on a tray or rectangle pan. How long should I bake it? Any advice or tips would me MUCH APPRECIATED! Thank you so much! I LOVE LOVE LOVE your recipes and my family does too!
Katja says
It’s sooo good <3<3 I took the risk to substitute some ingredients:
1:1 beet puree instead of apple made the cake beautiful dark red,
didn't have any syrup so used just cane sugar + a bit more water,
for flour I used 1½ cups oat flour and 1½ cups spelt flour and
soy milk instead of almond milk.
It worked really nice!
Alicia says
Love this recipe. If I don’t need it to be vegan can I use real eggs and whole milk?
Yes!
Erin says
Hi, this looks delicious. Would it taste the same if I didn’t make it gluten free and used regular pastry rather than the gluten free blend?
Thanks!
Erin says
Sorry, I just noticed your response to the question above. Have a great day!
Becca says
Hi Dana! Your blog is a source of weekly inspiration and recipes for my own cooking! Thanks for what you do :)
I’m vegan, but not gluten-free (mainly out of laziness). Do you have an idea of the flour measurements for this recipe if just using all-purpose flour?
Thank you, and I hope you had a rockin’ 29th!
I would keep the almond meal and oat flour, and use all purpose in place of the GF blend. Otherwise, skip the oat flour and sub the entire amount of oat flour + GF blend for all purpose. Good luck and thanks for the kind wishes!
marcia osbourne says
Just to pass on compliments from 30 people! I made this today and times the recipe by 4 – everyone loved this cake so I am passing on the blessings………….thank you.
So wonderful! Thanks for sharing!
Ana @ Ana's Rocket Ship says
Thankyou for the life lessons. And the cake. Of course the cake.
Svetlana says
Hi, this looks wonderful! I would like to make this for my son’s birthday, but slightly bigger. My baking knowledge is minimal, so I’m wondering if you maybe have any tips for making different size cakes easier? I’m willing to do the math in recalculating the amount of ingredients, but maybe there’s a quick tip on how to approach this? Or if there are any other vegan gluten free recipes for bigger gluten free vegan cake that you can recommend? Thanks in advance!
Svetlana says
I got so excited, can I say vegan gluten free cake like 10 more times in one sentence? :D Thanks again! This cake really has everything I’m looking for in a cake!
Derya says
Hey! I want to make this cake for my Chiefs Birthday in thursday-I’d like to know if there is any substitute for the applesauce, or if I can make it myself!? WE live in Germany and it’s not a common thing you can buy in our food stores:(
Derya says
I mean childs not chiefs;)
Try substituting another fruit puree!
Wendy Berkeley says
I meant to say, “not dense, nothing like a chunk of rock,” like some of the GF/vegan cakes I’ve had to endure!
Wendy Berkeley says
This turned out really fabulous! Possibly the best GF/vegan cupcakes I’ve ever tasted! Super moist, rose up great and not dense, like a chunk of rock. Saved me from making two separate versions for my kid’s birthday party: GF vs vegan, as several kids/parents at our preschool are on these diets. We are actually not GF/vegan ourselves, but trying to make sure those who need/choose to be are included, but I’d be into baking this again just because it’s really yummy, and why not?! Thank you so much for sharing this!
Roxanne says
Hi Dana! I’ve made this cake a few times already and it’s ridiculously delicious (many friends and family members agree) and so easy. Do you know what I could substitute for the almond meal to make it nut free? Thanks!
Hi Roxanne! I would recommend a mix of GF flour and oat flour to compensate for the almonds! Otherwise, you could try subbing a ground seed, such as sesame!
rachel says
question in regards to your gluten “Free Birthday cake…..
what does this mean…….. •4 flax eggs (4 Tbsp (28 g) flaxseed meal + 10 Tbsp (150 ml) water)
do you mean to add 4 eggs…… as well as 4 Tbsp (28 g) flaxseed meal + 10 Tbsp (150 ml) water
or are the 4 eggs equal to the 4 Tbsp (28 g) flaxseed meal + 10 Tbsp (150 ml) water
instead of real eggs.
Thank you
It means add the flaxseed + water IN PLACE OF eggs. See the formal tutorial here.
Ashley says
Hi Dana!
This cake just looks delicious. My 29th birthday (also!) is in a couple of weeks and I’ve been looking for a dessert to enjoy with my family with some recent health changes – this is perfect! However, I can’t have any grains at this point so I’m looking for substations for the GF Oat Flour and GF Flour Blend. Any suggestions?
Thanks so much!!
Hi Ashley! Happy early birthday. Unfortunately I haven’t tested it with any other flours. But I think you could probably double up on almond meal, and then search online for a GF blend without grains to sub for my blend. Best of luck!
Jenny says
Thanks very much for this. I’m a terrible baker. Always have been. I was stressing about my daughter’s third birthday party until I found your website and this cake.
My 1 year old son is gluten free and my daughter is egg and dairy free so I can’t just go and buy a cake… This cake was easy enough for me (though I didn’t quite bake for long enough), looked fantastic (I used chocolate ganache icing and jelly beans to decorate) and the kids loved it. A huge hit.
Thank you, thank you, thank you!
(The kids allergies are helping me learn more about food!)
KC says
one of the best birthday cakes I ever made! thank you so much for the recipe Dana!
Yay! Thanks for sharing!!
Sara says
Hey Dana! Today marks one year vegan and I want to celebrate with one of your cakes! Do you think pumpkin purée would work in place of the applesauce without giving a pumpkin flavor? If not, do you have any other cake recipes that work with pumpkin or no purée of any kind at all? Thanks so much!
I think that should work! Happy celebrating!
Channing says
This cake was so delicious! It was a total hit! The icing was a fav, but I struggled a bit with it. The cream was really hard when I took it out of the fridge. It didn’t yield that much. Suggestions?
Hmm, did you use two cans? I used coconut cream so it yielded extra. Perhaps try looking for coconut CREAM next time instead of coconut milk. It will yield more!
Caitlin says
I’ve been toying with vegan baking for a while now but have been cheating and still adding eggs. This recipe convinced me to go for it and the results were fantastic. I made the cake for a dinner party on the weekend and everyone vegan or not LOVED it. The coconut cream and berries really make it but I was most impressed with the texture of the cake. It holds together really well and although it is substantial it doesn’t feel dense. This will definitely be a go to recipe for special occasions. Thanks!
Yay! So glad everyone enjoyed it. xo!
Felicie says
Must try this cake for my daughter-in-law!! How many eggs would I use to sub in for the flax? Thank you- Hoping your birthday was special and memorable. So great to embrace each birthday as the gift that it is!!
Becky C. says
Looks fantastic, as always! My twentieth birthday is this Sunday, and I’m making your chocolate cupcakes (for the third time– yum!!) and this cake. I’m stoked! :)
P.S. I had a laugh about your “No Camping” attitude– ironically that’s how I’m spending my birthday this year lol! ;-)
Sara says
So, my mom is cane sugar and dairy intolerant, and I wanted to make something special for her birthday tomorrow. I just took the cakes out of the pans and tested a piece – it’s going to be great! I made it gluten free too, just for kicks. I subbed the cane sugar with coconut sugar (1:1 ratio) and used real eggs instead of flax eggs. I’ll admit, the batter smelled and tasted a little like dirt when I was pouring into the pans (like actual dirt from the ground) but it baked nicely and now tastes like chocolate cake! It’s on the denser side of cakes, but it’s not dry at all. Thanks for sharing your recipe, I can’t wait to add the coconut cream!
Eileen says
My grandma’s birthday is tomorrow and this is the cake I’ve been searching for!! Is there any way for me to make this with gluten though? I don’t have the gluten-free flours (I was thinking of maybe subbing in your other chocolate cake recipe? But making it with three layers? Idk)
P.S Happy Birthday!!
I’d recommend subbing the gluten free flour blend for unbleached all purpose!
Manon says
Ah I wish I found this recipe earlier because my bithday was the 24th :’)
Well, maybe I’ll make it anyway because it looks too good not to!
Emily @ dont miss dairy says
I just turned 29 too! And I have to say, I love your list of 29 things you have learned in life. I can definitely relate. Can’t wait to make this cake–so much yum!!
Oh happy birthday to you as well! And thanks! Hope you love the cake, Emily!
Jessie Snyder | Faring Well says
HAPPY BIRTHDAY!!!! <3
Thanks lady friend!
Tammy Thiele says
Happy Birthday lady! I loved your list (so many favorites…esp. #13!) and wish you well in this new birth year! And so glad you followed your foodie dreams…you have touched so many lives in such a fun and wonderful way with your passion! All the best to you!
Thanks Tammy!! So kind. xoxo
Elizabeth @ Pineapples and Polka Dots says
This looks oh so delicious, and is so beautiful! I love the combination of chocolate, coconut, and berries. Thanks for sharing the recipe, and happy birthday!
Brian soerries says
Happy Birthay!!! We miss you guys. I’ll eat cake on your behalf.
Ha, thanks Brian! Miss you guys too. Hopefully we’ll see you sometime later this year!
jane says
Happy birthday, young lady!!! You’re still very young! Remember its just a number and vegans look and feel younger than omnivores, yay!!!!?
I love your list, I love your recipes and I love your positive attitude! Happiest 29th to you, Dana! I want your birthday cake.
thanks jane! xo
Michele @ Two Raspberries says
LOVE this! and HAPPY BIRTHDAY! I hope it’s awesome ;-) this cake is definitely the perfect b-day cake I mean helloo CHOCOLATE you can’t ever go wrong with that! ;-) and by the way loved the Edititorial Calendar link in here I hadn’t seen that yet and havn’t listened to that interview yet so I’m totally gonna do that! thanks for all the great tips your the best! ;-) hope you have a bomb weekend!
ah, thanks michele! Hope you love both – thanks for the birthday wishes!
Nicole {VeganShowOff.com} says
Happy Birthday, Dana! This cake looks ridiculously amazing! I love your list, I should make one for my b-day this year only it would have to be a bit longer haha. #9 is good advice, I really need to enforce that one : )
Thanks Nicole! You’re alway so kind to us :D Hope you do the birthday list!!
Sarah | Broma Bakery says
Happy BIRTHDAY, BEAUTIFUL! Hope you have a fantastic day and eat cake for breakfast. I love your 29 things you’ve learned thus far. Contemplating printing it out and putting it on my wall. Seriously.
Eat cake for breakfast – that should’ve been on my list! :D
Rosanna says
HAPPY BIRTHDAY DANA!!!! So happy for you and thank you for sharing the 29 life-teaching lessons so far.. I think I share like 25 of them! Your cake looks delish and so easy to assemble!.. Don’t sweat your age.. trust me I’m 53 and can’t be any happier!.. ;)
ah, thanks Rosanna! SO kind!!
Emily says
I’m allergic to nuts and gluten intolerant (I know, I know, the horror!)….is there a way to make this without anything almond-related in it?
sub rice milk for the almond milk, and for the almond meal, sub a 1/2-1/2 mix of gluten free oat flour and gluten free flour!
Emily says
Thank you!!
jenna @ just j.faye says
Happy birthday! I love your list of life lessons and the recipe for this cake – what a great way to celebrate! I hope you have a fabulous day!!
Dawn @ Florida Coastal Cooking & Wellness says
Happy birthday Dana!!! Girl. 30’s are the BEST years so don’t worry about getting closer. You’ve got such a creative gift. Thank you for bringing it to the world. What a blessing to have followed your passion and be able to make a business out of it. Something very few people can do – or have the courage to do.
Keep doing what you’re doing!
Dawn
Thanks Dawn! Sweetest comment! xoxo
Amanda @ Sweets and Greens says
Happy birthday lovely lady xx
You’ll find that turning 29 is not so bad. The 30th thing to add to your list next year is that each year gets better than the last.
I wish I could make cake to join in the celebrations with you but I’m renovating my kitchen and have no oven.
Ah, thanks Amanda! I think 30 is still a little scary, but I’m feeling more ready to embrace it all the time!
George in Quito says
Happy Birthday! #25 caught my attention. I agree. That’s why I’m in Quito. Portland? Really? That’s where I went to culinary school. Great town! Have a great 29th year.
Claudia | Breakfast Drama Queen says
Happy Birthday for tomorrow! This cake looks incredible!
Thanks Claudia! It tastes like heaven in the mouth!
Kathryn - The Scratch Artist says
Since I was little, my father has treated Birthdays with a reverence that I still hold with me today. For me, Birthdays have always been a day to honor that a person I love began existing. Thinking of it that way is always profound for me. Although I feel a bit strange saying this to someone I have never met in person, here goes: I am grateful for the day you came to be and for all that you have done, not done, been, not been in order for you to arrive right here at this moment to turn 29 years old.
I know you will probably shrug this off (as I probably would) but you truly and significantly inspired me to start my blog. Before I stumbled across your blog I had no inclination or desire or even really knew what blogging was and then I saw what you were creating and I so wanted to be a part of it. Now I have a little, baby, infant blog that I LOVE. I have learned so much, grown in ways that I am thrilled about, and I am on my way towards continuing to build a life that I truly want and that is because of you and what you shared with the world through your blog. So, THANK YOU.
ANNNND HAPPY BIRTHDAY (I’m 29 this year too!). Digging your whole list. And feeling depressed about #2.
Ah, Kathryn – so kind! Thanks so much for sharing! I’m so glad to hear that we’ve somehow inspired and encouraged you to pursue something you love. All the hugs, coming your way! xo
Monika says
My daughter egg, gluten and milk intollerance. Everything year before her birthday I was testing recipes that she eventually did not like and eat. No one else liked what I did. Mot any more – I tested this as cupcakes plus did a whipped coco Creat with cocoa. A big hit- I will do a birthday cake next week for the actual celebration. THANK YOU!!!!!
Yay! We’re so glad to hear it, Monika! xo
Timaree says
Happy Birthday!
This cake sounds good. I’ll have to try it because:
1. It’s gluten free for my daughter and granddaughter
2. It can be soy free as long as I use your gluten free blend (Bob’s has xanthan gum
which can be soy related and it does bother my inability to handle any soy.
3. It’s vegan which my son and his girlfriend are.
So I have lots of good reasons to give this a try. I can have the cream and fruit on the side as one granddaughter doesn’t like coconut and another is allergic to raw fruits except blueberries. I could have regular whipped cream for them.
Hope you have a great day. From my perspective (almost 62) you are still a young thing even when you hit 30!
ah, thanks Timaree! Hope you and your family love it!
Lisa @ Healthy Nibbles & Bits says
Happy birthday, Dana! I absolutely loved your list of things you learned (especially #16 and #17). I’ve never been an early riser, and never will. Hope you enjoy your day!
Thanks Lisa! I used to be an early riser out of necessity (for work). But now I love easing into the mornings!
Jade Sheldon-Burnsed says
So, first off, HAPPY BIRTHDAY!!!! I hope it’s a wonderful day that is the start of the best year ever for you.
Second, we absolutely HAVE TO get together. Reading this list of yours confirms it. I’m dark chocolate over candy, always and forever. I too married my best friend and kind of can’t believe people would choose to marry someone who wasn’t (life is just too short). As someone who was sick for two years before I finally found a doctor who took me seriously, I know all too well that you have to be your own advocate. I have a secret obsession with youtube (do you watch Essiebutton?). As a native Portlander, I am made up of 63% rain so when it rains, I feel most alive. And Indian takeout, coffee & brunch!? That’s a no brainer…
I LOVE ESSIE BUTTON. This confirms it. We must meet!!
Fernando says
Can you simply omit the cocoa to make this a vanilla cake??
Mmm, not necessarily. I’ve tried it that way and it doesn’t turn out as tasty. Perhaps try this recipe?
Fernando says
Thank you Dana! Just not a big chocolate cake fan ?but everything else sounded wonderful! Will try the alternate recipe!
Cassie says
HAPPY BIRTHDAY GURL. You deserve that cake ALL to yourself <3
It looks so good!!
ALL of it? OK! Be back in 20….. ;D
Alicia says
A early happy birthday to you Dana! I always am impressed with your recipes. On a side note, I’m looking forward to the new Minimalist Baker cookbook, but I would LOVE it if you were to come out with a cookbook that sells in stores! And if you ever do, I will be purchasing it! :)
I’ll keep that in mind! It will be available on Amazon ;D
Cassidy Stockton says
I hope you have a lovely 29th birthday! I really enjoyed your 29 things I’ve learned… “don’t go camping, like ever” cracked me up.
It’s my humble truth :D Glad you liked it, Cassidy! :D
Lucie says
Happy birthday!! I’m also 29 tomorrow (24th July!) so you post really made me smile especially the 29 life lessons which inspired me to do the same all through tomorrow :) love the look of the cake and love you blog Lucie x
Yay! Hope you love this cake, Lucie!
Carey says
#16. Never go camping. Like, ever. (But do s’mores often.)
Bah! Could not agree more! Ugh, my idea of camping is more in line with “Troop Beverly Hills” style, hahaha! I hate being sticky, sweaty, dirty and riddled with bug bites. Plus, I’m pretty much allergic to all plant life :P
My birthday is coming up in August, and I may just have to make this for myself! Yum!
haha, me too! allergic to all plant life. Nature hates me ;D Happy early birthday, Carey!
Carey says
Thank you so much! Hope you are enjoying your birthday weekend!
Lauren P. says
Happy Birthday! My 28th is tomorrow, so I’m very happy about the timing of this recipe ;) Also, your list is fabulous. <3
Happy birthday!!!!!
Susan Pantle says
So wise beyond your years at 29 – way to go niecee! I may have to make this beautiful cake for your Aunt Donna when she visits for her 60th birthday this month!! HAPPY BIRTHDAY – so proud of you!
Oh yes! Do it! She’d love it. Thanks Auntie! xo
Charlie (@charlielbl) says
Happy birthday! 29 is a great age (I just turned 29 too!), you know who you are and what you want and also what you don’t want! I love your list of 29 things you’ve learned, thanks so much for taking the time to share this, it is very sweet and SO true, so listen up younger ones out there ;) This woman is wise! Your birthday cake looks divine, I agree with cooking with berries for dessert – just in the passed two weeks I’ve made a light-ish blueberry/strawberry cobbler and also buttery crispy strawberry shortcakes
haha, thanks Charlie! And happy birthday to you, too!
Haricha says
Wow. That cake looks amazing! :D And Happy Birthday!^^
Thanks Haricha!
Abby says
HAPPY (almost) BIRTHDAY, DANA! This cake is stunning, and I’m loving your ‘life lesson’s. XOXO <3
Thanks Abby! It’s been a good one so far!
Justine | Slice of Kitchen Life says
Happy Birthday, Dana! Have a fantastic day and I hope all your birthday wishes come true!
Thanks Justine! xo
Jen and Emily @ Layers of Happiness says
In love with this cake, those beautiful photos, and that scary accurate list of truths! Seriously though, each fact I read, I thought to myself – hey that’s true!! And that’s true! And especially number one is true… follow you passions! End of story. Pinned! :)
Thanks Jen + Emily!
Valerie says
Happy birthday!
This is a week late for my own birthday, but I can totally make this for a family member’s in a couple of weeks. It looks delicious. Bookmarked!
DO IT. I hope everyone loves it!
Valerie says
I ended up making your no-bake chocolate cheesecakes instead (I wanted to avoid the oven) and they loved them—as did I! But I’ll definitely keep this recipe in mind—being surrounded by dairy-loving vegetarians means I have to make cakes myself or I’ll never get to eat any (which, clearly, is out of the question).
Heather Mason @Nutty Nutrition says
Happy birthday Dana! That cake looks gorgeous!!
Thanks Heather! xo
Margaret @ Veggie Primer says
Happy Birthday! Ah… to be 29 again. ;-)
I’m starting to collect GF cake recipes for my daughter’s 15th birthday… This one is definitely a contender – although I may need to go the vegan butter cream icing route – she’s been craving cake with icing. It’s tough to be a gluten-free, dairy-free teen.
Thanks for inspiring me!
Buttercream would work well with this, too! See my links to the recipes in the post.
Charlotte Pollanen says
Happy Birthday, so glad we share the same birthday month (except I turned 40 this year!). For the gluten free flour blend, can you sub Bob’s Red Mill regular gluten free flour or the 1 to 1 Baking Flour Blend? The cake looks delicious and I want to try it “just because”!
Hi! I don’t think Bob’s original gluten free flour will work the same as it’s bean based. Their 1:1 blend really is ideal.
Charlotte Pollanen says
Fantastic, thank you!!!!
Katie (Veggie and the Beast) says
Haaaaappy (almost) birthday! This cake looks perfect with all those chocolate layers and coconut whip. I love a lot about this post, but first: that pink background always makes your food look so happy, and second: NEVER GO CAMPING. you just get me.
Ah, thanks friend! Camping isn’t for us! I will hike, I will swim in a lake, but then I will go home and shower and sleep in my bed ;D
Carol says
This looks amazing. I especially like the photo of the slice – so you can see the layers with the coconut whip cream. That’s also a great frosting idea. I always have trouble with a good healthy frosting that is not too sweet – so this is perfect!!! Oh, and…. IT’S GLUTEN FREE!!!! THANK YOU SO MUCH DANA! I love your blog.
Ah, thanks Carol! Hope you love this one!
Theresa says
Could anything be substituted for the applesauce?
Perhaps another fruit puree, such as beet? Use this as a guide!
Sarah | Well and Full says
So it’s your birthday tomorrow??
Sarah | Well and Full says
Well if today is your actual birthday, then HAPPY BIRTHDAY!!!!!! :)
haha, thanks friend!
dixya | food, pleasure, and health says
happy birthday!! i love your list and so many things i am nodding my head right now..brunch is always the answer to everything :) i have just started kinda doing editorial calendar and its awesome. thanks for the whole post on it.
Oh good! Glad you liked it!
Brittany says
Gah! I LOVE all 29 of the things you’ve learned. From someone who turned 30 earlier this year, 30 isn’t that bad. Pinky promise.
Enjoy that cake!
Thanks for the wisdom friend! xo
Hannah Elizabeth says
Thank you for sharing your list of lessons! I think it’s always interesting to see what other people put on their current life lessons list…such good reminders. Also – HAPPY BIRTHDAY!!! I am totally a birthday person, and am always trying to remember/acknowledge other people’s birthdays, wishing more people recognized mine, and, of course, looking forward to mine, no matter how old I get (I totally lol’d when you said at the beginning of the month that it was like every day was ramping up towards your birthday, because that is SO like me!)! So, anyhow, even though I’m just a crazy blog-fan (if this isn’t too weird…), here’s a giant birthday hug, and a wish that you a terrific day, and are able to kick back, relax with your favorite peeps, and enjoy all the birthday food!!
Ah, thanks Hannah! I’m still a big birthday person and I hope I stay that way – I’m with you!
Carole says
WHOA…. that looks like PERFECTION! Berries and chocolate and coconut whipped cream… JAZZZZ HANDS!
Quick question… if I wanted to use regular flour would I use roughly 2 cups of AP or cake flour?
Love your blog… I look forward to reading it all the time and HAPPY BIRTHDAY!!! :) :)
You could use all purpose or cake flour, I think. And the amount depends on how many flours you’re subbing. If you’re still adding oat flour, then you only need to add 1.5 cups to replace the GF flour. Hope that helps. Let me know how it goes!
Sydney | Modern Granola says
I love your list of lessons! I feel like “Don’t go camping” has an interesting story behind it. This cake looks so happy and delicious. I hope you have a blast of a celebration, you deserve it!
Happy Birthday!
xx Sydney
haha, mostly just that I prefer sleeping in an actual bed ;D
Erin @ The Almond Eater says
Happy birthday! This cake looks and sounds like the perfect way to celebrate!
Thanks Erin! xo
Kathryn says
Happy birthday! Those pictures are gorgeous. Maybe…just maybe…I should start celebrating my half birthday. With cake. That cake.
That sounds like a perfectly good idea to me ;D
Samantha says
Happy Birthday Dana!! This cake looks like the perfect addition to your celebration!
It was! Already wishing I had a back up because that one’s gone!
holly says
hey girl hey…happy early birthday! #19. yesyesyesyesyes.
You da best. Thanks friend!
Eve @ Baking the Day says
Happy Birthday Dana! I hope you have a great one! This cake looks amazing, chocolate and coconut were meant to be x
Thanks Eve! So kind. I agree chocolate + coconut = perfection ;D
Liz S. says
Wishing you a very happy birthday!!!!
Thanks Liz! xo
Luiza says
Hi! Can Can coconut cream be substitured for a cashew cream frosting? Also from your site.:)
Sure!
Ana | Espresso My Kitchen says
Happy Birthday Dana! What a gorgeous cake!
Love that list and couldn’t agree more with it! especially –> But, First Coffee (a must!) and Do Things that make you happy. :)
I need a shirt with that on it – seriously. Thanks for the love, Ana!
Kate says
Looks really delicious! wouldn’t mind to taste it :)
Laura | Liefde voor bakken says
It looks gorgeous! I need that cake! Happy birthday :)
Jess Lively says
Happy Birthday, Dana!!!
Hugs and celebration high fives from Austin!
Love,
Jess!
Thanks lady! And thank YOU for all the amazing work you do!
xo
Alexa [fooduzzi.com] says
“Do the things that make you happy, even when you feel silly.” Such an important lesson to learn! This is the single best thing that I’ve learned, too. Being happy should trump anything else :)
Also, this cake. Girl. Done. I’m making this PRONTO. Who’s birthday is next so that I can make this cake for you, come over, and eat all of it?!
Happy birthday, Dana! I hope you have a wonderful day!
haha, yes! You get me. Hope you love this cake! I shared it with friends – there’s no way I could finish it myself!
Lauren says
Happy Birthday!!!!! I agree with so much on your list smart lady, especially the beach, always the beach. This cake looks awesome, cannot wait to make it! Enjoy your day :)
Tom ~ Raise Your Garden says
Happy Birthday! Who’s ready to party with cake. Yup Yup. Ocean and pizza really struck a chord with me!!!! Bring it. And yes, that double scoop of ice cream after 30 can’t happen, you’re metabolism can’t do it. And wife says Man Spanx (and Man Uggs) aren’t going to happen in our home!!
Chandler says
Happy 29th!! What an exciting birthday :) close to 39, but not quite there yet. This cake sounds wonderful! If only I had a birthday to celebrate.
Thanks all! So many warm fuzzies. Hope you love the cake!