Hapee Birthdae Harry

Let me start out by saying Happy Belated Birthday (June 12) to my wonderful co-host MJ Webb! The month of June sure is lucky to have birthed some of the baddest witches!


Okay, now that that's out of the way, you can all sing ME Happy Birthday! Yes, today is my golden birthday!!! (It also just-so-happens to be the 24th anniversary of Harry Potter and the Sorcerer's Stone being published!) So naturally I thought it appropriate to feature our first recipe on the website... Harry's iconic pink and green birthday cake from Hagrid!


“Anyway - Harry,” said the giant, turning his back on the Dursleys, “a very happy birthday to yeh. Got summat fer yeh here - I mighta sat on it at some point, but it’ll taste all right.”

*This is not the official Harry Potter recipe - just our take on it!


Ingredients

Cake (GF, V)

  • 2 small ripe bananas (one large one should also do the trick)

  • 1/4 C unsweetened applesauce

  • 1 tsp vanilla extract

  • 2 Tbsp almond butter (or nut butter of your choice)

  • 3/4 C maple syrup

  • 1/3 C erythritol (or any sweetner of your choice - if using regular sugar, I suggest using 1/2 C)

  • 1 1/2 tsp baking soda

  • 1/2 tsp salt (we use the pink Himalayan)

  • 1 1/4 C almond milk (any other milk substitute would also work)

  • 1 C cacao powder

  • 1/2 C arrowroot starch

  • 2 1/2 C almond flour

Frosting (GF)

  • 2 sticks butter, room temperature

  • 4 C powdered eurythritol

  • 4 Tbsp almond milk

  • 1 tsp vanilla extract

  • Red/Pink food coloring

  • Green gel icing


Instructions

Cake

  1. Preheat oven to 350 degrees F and lightly grease two 8-in round cake pans. Dust with cacao powder and set aside.

  2. Mash banana(s) in large mixing bowl and add the applesauce, vanilla, almond butter, maple syrup, and whisk together.

  3. Next, whisk in the cacao powder, baking soda, and sea salt.

  4. Add the milk, and arrowroot starch.

  5. Fold in the almond flour, little by little until the batter has reached a pourable consistency (think of your typical pancake batter!).

  6. Divide batter evenly between the two cake pans and bake on center rack for 25-35 minutes. I always use a toothpick inserted into the center to determine whether my cake is done. If the toothpick comes out free of batter/crumbs, it is ready!

  7. Let cool in pan for 10-15 minutes before removing, and let cool completely (about 1 hour) before frosting.

Frosting

  1. Cream butter in a medium mixing bowl until smooth.

  2. Add sugar substitute, milk, and vanilla. Mix, on low speed, until smooth.

  3. Add the a few drops of the food coloring (1 or 2 should do it - especially if you're using red!) and mix well.

  4. Frost the cake - the lumpier the better (Hagrid did sit on it, you know!)

  5. Using the green gel icing, write "Happee Birthdae Eliisa" (or Harry, whatever) on the top. Don't worry about your handwriting!


Enjoy!


I started with these recipes and adjusted as we went!

https://minimalistbaker.com/1-bowl-vegan-gluten-free-chocolate-cake/

https://glutenfreebaking.com/gluten-free-vanilla-buttercream-frosting/




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