Our daughter is three (what!) and of course she requested a unicorn birthday, complete with unicorn headbands, decoration and cake!
I contemplated ordering a cake for her birthday but because she has diagnosed Cow’s Milk Protein Intolerance (side note, reintroduction is going really well for her) it can be tricky to find store-bought alternatives that are still within my values of ‘healthy-ish’.
After watching countless unicorn cake tutorials (this one was my favourite) I felt confident to tackle it myself, and I am SO pleased I did!
Not only do I have a new found confidence in my skills as a baker, but I’ve created the PERFECT healthy cake and cupcake recipe for you! It took three attempts and I am so proud of the result.
I hope the video tutorial and recipe below are helpful for anyone looking to make a healthier cake for their child (or themselves) and I hope that you can see just how easy it is to create a DIY healthy unicorn cake at home! The result is a beautiful sponge-like cake that doesn’t look or taste ‘too healthy’. I can confirm that all 10 children (and the mums and dads) who attended the party ate the cake and loved it!
To make it easier to find some of the ingredients I used I’ve linked them below via an organic health food store that I love. You can get a further 5% off your online order using the code ‘KRISSY5‘.
The below recipe details how to make ONE 8 inch cake or 24 mini cupcakes. I used double to create a two-layer cake.
VIDEO (continue scrolling for recipe):
I used a Thermomix with the butterfly attachment to make the batter and icing for this cake. Thermomix instructions are included. If you do not have a Thermomix you can use a cake mixer or electric beater.
Note: My cake isn’t store-bought-perfect, but it’s perfect for a DIY 😉
- 3 eggs
- ½ cup rice malt syrup
- ½ cup extra virgin olive oil
- 1 tsp vanilla extract
- Juice from ½ lemon (approximately 1 tbsp)
- 1½ cups gluten free all purpose flour
- 2 tsp baking powder
- Pinch salt
- FOR THE BUTTERCREAM ICING
- 100g nutalex (dairy free spread)
- 50g (1/4 cup) granulated stevia, blitzed into a powder/icing sugar
- 2-4 drops of natural food colouring in colours of choice
- Preheat oven to 180 degrees celsius on fan bake and prepare a lined 8 inch baking tin. Alternatively, prepare 24 mini cupcake moulds or 12 regular cupcake moulds.
- Using a Thermomix with butterfly attachment, cake mixer or electric beater, beat the eggs and rice malt syrup for approximately 5-8 minutes until the mixture is silky smooth and pale yellow (Thermomix speed 3.5).
- Slowly add the extra virgin olive oil followed by the vanilla extract and lemon juice and continue beating for a further 1 minute.
- Sift the flour and baking powder into the bowl and add the pinch of salt. Gently mix for approximately 30-60 seconds until the mixture is just combined (Thermomix speed 3-4).
- Spoon into the baking pan/cupcake moulds.
- Bake in the oven for 25-30 minutes (cake) or 18 minutes (cupcakes) or until a knife pulls clean.
- Allow cake to stand for 5 minutes before removing from pan and allowing to cool completely on a wire rack.
- TO ICE AND DECORATE:
- Using a Thermomix with butterfly attachment, cake mixer or electric beater, beat the butter for 5-8 minutes or until white (Thermomix speed 3.5).
- Add the powdered stevia/icing sugar and beat for a further 2 minutes. The mixture should be thick and hold its shape when moved.
- Halve the mixture and use the first half to cover the cake. Divide the second half into two and place in separate bowls. Add 2-4 drops of colouring and stir through buttercream.
- Scoop the colours into a piping bag (one colour on each side) and gently pipe flowers/stars using a star tip in the shape of a mane.
- Store cake in fridge. Cake will stand at room temperature and in fridge. Avoid direct sunlight or warm rooms. Cake will store in fridge for 3-4 days or freeze for 2-3 months.
The only part of this cake that is not refined sugar free is the store bought fondant. I used the brand ‘Satin Ice’ found at Spotlight.
I show in the video how to create the horn and ears using fondant and draw on the eyes using a gel decorating pen.
I hope you enjoy this recipe and I would LOVE to hear from you if you make this! Tag me on Instagram (@her.nourished) so I can come and say hi and check out your creations!
For more SUPER easy, kid-friendly meals made using easy-to-find ingredients you’ll LOVE my new recipe book HER NOURISHED KIDS! Her Nourished Kids is available in printed and ebook format. It’s a must-have for any parent!
Learn more about Her Nourished Kids and my meal time success program for babies and children HERE.
Krissy Ropiha is a Certified Nutrition and Health Coach specialising in early childhood nutrition and a Psychology graduate (BScPsycHons). She is passionate about supporting, inspiring and empowering busy mums to take back control of their family’s health, get nourishing meals on the table in less than 30 minutes and achieve happy and successful family meal times.
Strive for nourishment, not perfection.
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