Happy Birthday to the most amazing man in the world! You are such an amazing husband, mentor, and friend and your students and I are so lucky to be able to look up to you for inspiration and encouragement!
I hope your day brought you as much joy as you bring people day in and day out!
Thank you for always being such a positive influence to those around you, always loving people for who they are, and believing in them to be the best they can be!
You inspire many (including me), from your teachings, your generosity, and your willingness to lend a helping hand in any given situation!
You make people want to get better day in and day out. This day would not only be a day to celebrate your wonderful life, but a recognized holiday to demonstrate humility, leadership, and unconditional love to those around you!
Thank you for being my husband, my coach, mentor, and friend. I love you so very much and hope your day was as special as you have made my life!
Happy Birthday Cake Recipe:
1/4 cup coconut flour
2 3/4 cup rice flour
1 2/3 cup coconut palm sugar
1 tablespoon Baking Powder
1/2 teaspoon salt
3/4 cup softened grass fed butter
1/4 cup coconut oil
4 eggs
1 1/4 cups coconut half and half or almond milk creamer
2 teaspoons vanilla extract
Directions:
Preheat oven to 350ºF and grease and flour three 8 inch cake pans (I put a circle of parchment paper on the bottom of each pan to ensure easy removal). This would probably also make two 9 inch pans, one 9×13 inch pan or a couple dozen cupcakes.
Mix the flours, sugar, baking powder, and salt on low speed for a minute to fluff them up. Add the butter and oil and continue mixing for another minute until incorporated.
Add the eggs one at a time, beating well after each addition.
Add the creamer and vanilla a little at a time and then beat on high speed for two minutes. The batter should be thick and fluffy.
Divide the cake batter between the baking pans or pour into the 9×13 baking sheet pan.
Bake until the cake springs back to the touch and a toothpick or skewer inserted into the middle of the cake comes out clean, about 25 minutes for two 8-inch pans, 30 minutes for two 9-inch pans, and 35 minutes for a 9×13 baking pan. Remove from the oven and allow to cool about 8-10 minutes in the pan. Top with Chocolate Frosting and Serve.
Chocolate Frosting:
1 bag of dark chocolate cacao chips
3 Tablespoons of sunbutter
1/2 tablespoon of vanilla
1 tablespoon of coconut oil ( or grass-fed butter)
Directions:
In a separate bowl melt chocolate chips (I microwaved them for 35 to 45 seconds), when the chips are completely melted add sunbutter, oil, and vanilla and place in the freezer for 10 minutes. Take out and let thicken and then place the frosting on top of the cake.
Enjoy!
Fit Chic