What Robin Eats

"A Strong Body Equals a Healthy Mind."

Poppy’s Funfetti 2nd Birthday Cake!

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I’m still smiling ear to ear with how much everyone loved this cake. Especially how much Poppy kept saying “happy Poppy” the entire time she ate her mini cake!

I’m not as confident in my baked goods as I am in cooking but the outcome of this bad boy definitely helped!

Poppy’s Funfetti Birthday 2nd Birthday Cake (makes one 8” cake):

  • 2 1/2 cups almond flour
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 2 eggs
  • 1/4 cup coconut oil, melted and cooled
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 1/2 cup all-natural rainbow sprinkles
  • 1 tbsp almond flour (for dusting the sprinkles before mixing into the batter)

Birthday Cake Crumble:

  • 1/2 cup coconut sugar
  • 1 1/2 tbsp brown sugar
  • 3/4 cup gluten free 1-to-1 all-purpose flour (I did not try this with almond flour)
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 2 tbsp all-natural rainbow sprinkles
  • 1/4 cup coconut oil, melted and cooled
  • 1 tbsp vanilla extract

Frosting:

Directions:

  • Preheat oven to 350° F.
  • Prepare your 8-inch pan by spraying it first with non-stock cooking spray and then cutting a circular round of parchment paper to fit the base of your pan. Place the circular parchment round inside the cake pan.
  • Place the coconut oil, maple syrup and vanilla extract in a bowl. Whisk until well incorporated and then add almond flour, sea salt and baking soda. Mix until batter is well combined. Whisk the sprinkles together with the 1 tbsp almond flour before pouring them into the prepped batter. Then pour into prepared pan.
  • Bake for about 25-30 minutes or until toothpick inserted comes out clean. Allow the cake to cool before removing it from the cake pan.
  • Turn your oven down to 300° F to bake the Birthday Cake Crumbled and line a rimmed baking sheet with parchment paper.
  • Using a stand mixer fitted with the paddle attachment, mix together the sugars, flour, baking powder, sea salt, and all-natural sprinkles on low speed until combined. Add the coconut oil and vanilla, mix until it begins to come together and small clusters form.
  • Use your hands to make more clusters as needed, and transfer crumbs to the prepped baking sheet. Bake for 20 minutes, stirring halfway through.
  • Remove from the oven and allow to cool completely before topping on the cake.
  • Assemble your cake as desired! I cut the cake in half to make layers and left the sides a little “naked”. I just cut out two circles in one of the cakes I made to create Poppy’s small cake since I didn’t have a mini cake pan. Here’s the link to the toy I used as her cake topper and the 2 candle!

Let me know if there’s anything else you’d like linked from her birthday party. It was truly a magical day!

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Author: Robin Plotnik

Robin Plotnik is a certified nutritionist and personal trainer who has a passion for a healthy lifestyle. She has worked in gyms from San Diego to New York City and now works with clients all over the country via her website, www.WhatRobinEats.com. Robin worked as a fashion model, modeling lookbooks, editorials, and runway for over 10 years. When she’s not writing nutrition plans for her clients or creating recipes in the kitchen, you can find her with her baby girl Poppy, her husband Joel, and hairless cat Aero. Robin believes that a strong body equals a healthy mind and hopes to encourage everyone to live a more balanced life.

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