Dad’s Birthday Cake – Yellow with Chocolate Frosting

Apr 9, 2015 | Cakes

Yellow Cake Chocolate Frosting (GF, SF)This was my dad’s favorite cake. We always made a boxed version for him for his birthday. When I saw this recipe on Plated with Style, I knew I was making in honor of Dad this year!

Boy, is this cake legit. I even subbed some of the ingredients for ones I had in my fridge, and it still turned out delish! Not as yellow as Sharon’s, so I’m giving you the recipe straight off her page. I seriously ate the entire cake (minus one piece I gave to my mother). Not in one sitting, crazy! It’s (of course) the chocolate frosting I couldn’t get enough of. Secret ingredient: grass-fed butter. Kerrigold. It’s in your butter section. Obviously, if you can’t do butter, you can use palm shortening. I’ve had a lot of luck with it in other recipes, but haven’t tried it in this one.

Chocolate Frosting (sweetened with only maple syrup!)

Happy birthday, Dad!

Dad’s Birthday Cake – Yellow with Chocolate Frosting
Author: Last Course Gourmet
Prep time:
Cook time:
Total time:
Serves: 6
  • The Cake
  • ½ cup almond milk (or light coconut milk)
  • 1 vanilla bean
  • 4 eggs
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • ½ cup grass-fed butter (or coconut oil), softened
  • ¼ cup honey (warmed)
  • ¼ cup coconut sugar (process if granules are large)
  • ½ cup coconut flour (sifted)
  • ½ cup arrowroot flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • Coconut oil for greasing pans
  • The Frosting
  • ½ cup grass-fed butter (or palm shortening, if you must)
  • 1 cup unsweetened cocoa powder (sifted)
  • ¼ cup arrowroot flour
  • ¾ cup grade B maple syrup (or more, depending on your preference)
To make the cake:
  1. Preheat your oven to 350 degrees.
  2. Line the bottom of two 6″ round pans with parchment paper and generously grease bottoms and sides with coconut oil. (Alternatively use one 8″ pan.)
  3. In a medium sized bowl, warm the almond milk (or coconut milk). Slice the vanilla bean lengthwise and place it in the warm milk to release the beans. Scrape if necessary and remove the pod.
  4. Separate the eggs yolks into the vanilla milk and the egg whites into a separate small bowl.
  5. Add the cream of tartar to the egg whites and beat on high speed until stiff peaks form. Set aside in the refrigerator.
  6. Add the vanilla extract to the vanilla milk mixture and whisk until combined.
  7. In a mixer with a whisk attachment (or use a large bowl and hand-held mixer), whip the soft butter (or coconut oil) until fluffy. Add the warmed honey and coconut sugar and whip on high for 1 minute.
  8. In a small bowl, whisk the coconut flour, arrowroot flour, baking soda, and salt to combine.
  9. Add half of the flour mixture to the butter mixture and whip until completely combined. Add the rest of the flour mixture and your vanilla milk mixture and whip until fluffy, scraping down the sides so everything is incorporated completely.
  10. Remove the egg whites from the refrigerator and scoop half of it into your batter. With a rubber spatula, fold in the egg whites into the batter until fully incorporated. Repeat with the rest of the egg whites.
  11. Pour the batter into your prepared pans and bake at 350 for 25 minutes or until your toothpick comes out clean.
To make the frosting:
  1. In a medium sized bowl, whip the butter (or shortening) on high speed until fluffy.
  2. Add the sifted cocoa and arrowroot flour and whip until combined.
  3. Gradually add the syrup to taste.


Products that we know you’ll surely love!

We are confident you’ll be impressed with deliciousness! Check out our Calendar page to see where you can find us!