DIY HEALTHY UNICORN CAKE RECIPE {Dairy and refined sugar free}
 
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DIY healthy unicorn cake recipe (dairy free, refined sugar free, nut free, gluten free)
Author:
Recipe type: Baking
Serves: 1x 8inch cake or 24 cupcakes
Ingredients
  • 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
Instructions
  1. 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.
  2. 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).
  3. Slowly add the extra virgin olive oil followed by the vanilla extract and lemon juice and continue beating for a further 1 minute.
  4. 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).
  5. Spoon into the baking pan/cupcake moulds.
  6. Bake in the oven for 25-30 minutes (cake) or 18 minutes (cupcakes) or until a knife pulls clean.
  7. Allow cake to stand for 5 minutes before removing from pan and allowing to cool completely on a wire rack.
  8. TO ICE AND DECORATE:
  9. 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).
  10. Add the powdered stevia/icing sugar and beat for a further 2 minutes. The mixture should be thick and hold its shape when moved.
  11. 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.
  12. 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.
  13. 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.
Recipe by Her Nourished at https://hernourished.com/2019/diy-healthy-unicorn-cake-recipe-dairy-and-refined-sugar-free/