For my daughter’s 1st Birthday I made this sugar and grain free butterfly cake. It turned out beautifully! The frosting was an experiment, I needed something that could hold up to piping and I couldn’t be happier with the results. Here’s the recipe and what I did to the cake to make it the butterfly shape.
The chocolate cake is a recipe from my mother-in-law.
coconut flour chocolate cake
½ teaspoon Clear Stevia
½ C Cocoa
1 Cup Xylitol
½ teaspoon REAL Salt
2 Tablespoons Arrowroot Powder
1 tsp baking soda
2 tsp baking powder
2 tsp. vanilla
2/3 Cups Coconut Flour
1½ Cups Coconut Milk
2/3 C oil (safflower, coconut or grapeseed oil)
- In mixing bowl, combine eggs, xylitol and stevia.
- Add other ingredients in the order above and mix well.
- Spray my pans with non-stick spray and lined with wax paper or grease and flour 9 in. cake pans (or a 9×13)*.
- Bake at 350 for 25 min. or until a wooden pick inserted near the center comes out clean.
- Cool 15-20 minutes and then, invert pans on wire rack to remove from pans. Cool completely.
- After baking and letting them cool completely I took the smaller round and made it into the shape of a butterfly following this bloggers instructions and placed it on top of the larger round.
*I baked this cake in two round pans of different sizes to get the desired effect.
With the frosting, I needed two batches. One to crumb coat the cakes and the other for piping.
cream cheese frosting
8 ounces of room temperature cream cheese
1 stick (1/2 cup) of room temperature butter
1/4 cup powdered Xylitol
1 tsp. vanilla extract
1 tsp of Vanilla Creme Stevia
Whip cream cheese and butter together.
Add vanilla and stevia.
Slowly add powdered Xylitol.
Whip until well combined and mixture forms little peeks.
For the pipping, I filled a piping bag with the uncolored frosting and did all the white pipping first. After I colored what was left and did the purple pipping. There was just enough to do the entire cake.
And you have a butterfly!