The Birthday Cake

After spending much time in the “art studio office creative space”, without a stove or an oven, I decide to stay in Los Angeles and get an apartment. An apartment with a working stove and oven for starters. The whole quarantine thing also made this necessary. This being worth the mention here. I have become proficient in using the electric one plate burner and making an apple ginger tatin in a rice cooker but the stove top and oven really do make all the worlds of difference for proper cooking and baking. Especially for someone that has a blog with the majority of the contents, food.

It is my birthday. I declare to play. One of my most favorite places to play is my kitchen. Testing this and that making that and the other. I try a new recipes often. Experiment with ingredients is fun. As much as I do it, I should have a book of my own. Often, I am most certain a six year old Master Chef would have done whatever I have been doing better, this cake included in that category. I am proud of myself as the flavors are beyond better than I expected. The presentation lacking. I could say I was going of the ugly pretty. The texture that of a cake more breakfast bread than fluffy cake and I have made fluffy vegan cakes or two. That’ll be later this week. This cake inspired by the Scandinavian “princess cake”. This is a non-sponge cake, these are the ingredients I have and can eat today (I hope), vegan version. For one cake round, I substitute castor sugar and use palm coconut sugar. I use coconut oil instead of the what I think is meant to be vegetable. The recipe reads, oil. The closest oil I have to vegetable in my cabinet is avocado oil. I go with a coconut. At first I think this will be a grand cake and then I scale back. I stop caring about the presentation and work on the flavors. Finesse along with bells and whistles can come later. I said play. Not necessarily pretty. My need to have perfection tendencies start to creep. I ignore them.

My oven is tilted. The first round, I make in a spring form pan, is lopsided. The seconds and third don’t cook entirely. I am not sure all pilot lights are lit? Sounds like it but the cooking time is extended. These rounds take well oven an hour. At least I have an oven.

I had fun making a mess in my kitchen. Great things can happen in small spaces. I will make another cake. And another and another. I hope you go to your kitchen and experiment with ingredients and make a mess. Play. Have fun! And don’t forget to share.

after sitting in the refrigerator for two days
aqua faba whipped cream
marzipan colored with food coloring and rolled out
lace placed on top and rolled over with a rolling pin and then powdered sugar
remove the lace and the design is formed
marzipan soaks the powdered sugar more than a traditional fondant

The Inners

Each layer is soaked with the lavender nectar. The thinnest layer cake is with jelly and coconut cream filling.

The build overall is like the Scandinavian Princess Cake

Vanilla Oat Custard

Lavendar Simple Syrup

Peach Jelly


Aquafaba Whipped (top whipped under the marzipan)

Coconut Whipped Cream (with jelly layer)

Food coloring for the marzipan, I used red beet juice. If you want to use yellow, this is a goodie. Turmeric works great. Here’s how-turmeric food coloring.

The Cake

**I made this cake as the recipe as written and then I substituted Castor Sugar for Coconut Palm Sugar. I also used apple cider vinegar in the coconut palm sugar cake. The oil for both cakes I used was unrefined organic coconut oil.

224 grams or 1 3/4 cups of all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

200 grams or 1 cup water

80 ml or 1/3 cup oil (I used coconut for this one)

1 tablespoon vinegar

1 teaspoon vanilla extract


Cake 1

  1. Preheat your oven to 180 C/350 F
  2. Grease and flour a 7 inch cake pan. Line the bottom with parchment paper.
  3. Whisk together the flour, soda and salt in a bowl.
  4. In another bowl, whisk together the sugar, oil, water, vanilla and vinegar.
  5. Mix the wet ingredient mixture into the dry ingredient and whisk together. Make sure there is now more visible.
  6. Pour into prepared pan immediately.
  7. Bake at 180C/350F for 30-35 minutes until cake springs back when pressed and a toothpick inserted in the center comes clean.
  8. Cool in pan for 5 minutes and then remove from pan, cool completely on a wire rack.

Notes: This cake can be stored at room temperature for 3 days in an airtight container.

You can make castor sugar by pulsating in a food processor to make smaller granules.

Until Next Time…