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Last Updated on October 16, 2019
There are only a few celebrations in life where cake is necessary: weddings and birthdays. My birthday is Saturday and I’m going to be 37. Yes, 37 and I feel rather aged, truth be told. However, I think that once you get over the 30 year age hump, you start to realize that what Aaliyah said is true, “Age ain’t nothing but a number.”
So with my old age comes wisdom and that wisdom has shown me that cupcakes are far superior to cake. First, you get the perfect serving size. If you eat five of these in a row, you’ll be staring face to face with the evidence that you destroyed five cupcakes in an hour. With a cake, who knows, the dog could have eaten it.
Also, you will have fewer dishes to clean up. This ranks high on my list since I am the one with the dish-washing duties in my house.
So I’m celebrating my birthday with this Paleo yellow cake recipe. This cake is the wallflower at the dance. It’s sweet, light and fluffy. It makes the perfect base for strong flavors like berries and coconut cream. Chocolate frosting is to die for with the cake.
I plan to spend the day with family doing what I love best, eating and celebrating. I’m also crossing my fingers that one of them gets this item for me on my wish list.
- ½ cup coconut flour, sifted
- 5 large eggs
- ⅓ cup ghee
- 1 teaspoon pure vanilla extract
- 1/4 cup B grade maple syrup
- 1 cup applesauce
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Combine the coconut flour, baking powder and baking soda in a bowl and blend.
- Add in all the liquid ingredients; mix well with a spoon.
- Pour into the cupcake tins and bake at 350 degrees for 20 minutes.
- Frost and enjoy!
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