Our sweet baby boy was born March 13th, 2014. Which now makes him 6 weeks old, my how the time does fly. Well my water broke and I thought it imminent to whip this little baby up their first birthday cake.  There I was, anticipating his birth any minute now while puttering away in the kitchen. Little did I know, he wouldn’t join us for another 48hrs. but hey it was my first baby, I thought they just shot right out once your water breaks. I also thought I might have an orgasm, ahem, it didn’t happen.

Oh my sweet angel he finally, finally emerged to allow us to indulge in the most delicious treat after a long and crazy labor. Just in time that we could proceed with our planned home birth. His dad, Jakeob, kept insisting we eat it before hand but don’t worry I knew better than to think I’d have the energy to make another cake. Although by then it felt like Mavi might just set up camp in mommy forever. It must’ve been real cozy and warm in there.

Chocolate Almond Cake with Raspberry Cream Cheese Icing

Chocolate Almond Cake with Raspberry Cream Cheese Icing

It was worth the wait, we certainly got to have our cake and eat it too, right in the comfort of our own home. We welcomed in a strong healthy vibrant baby boy. Endlessly grateful for his presence. The first of many special birthday cakes to come Mavarek!

Here’s the recipe:


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Mavarek's Chocolate Almond Birthday Cake with Raspberry Raw Cream Cheese Icing
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 8 ounces bittersweet chocolate, chopped fine
  • 12 tablespoons unsalted butter, cut into ½-inch pieces
  • 2 teaspoons vanilla extract
  • 1 ¾ cups sliced almonds, lightly toasted
  • ¼ cup coconut flour
  • ½ teaspoon salt
  • 5 large eggs
  • ¾ cup coconut sugar
  • Raspberry Raw Cream Cheese Icing
  • 1 cup raw or regular cream cheese, softened
  • 1 cup frozen or fresh raspberries
  • 3 Tbs maple syrup
  1. side note: You can use 2 round 9-inch pans or like I did a 9x13 pyrex baking dish (didn't have the rounds)
  2. Heat oven to 325F, rack in the middle, line pans with parchment
  3. Melt chocolate and butter together over a double boiler until smooth. Remove and cool to room temperature, add vanilla.
  4. Process ¾ cup of almonds until roughly chopped in food processor or by hand.
  5. Process remaining cup of almonds until finely ground using a food processor or blender. Mix in with coconut flour. Transfer to a bowl.
  6. Process eggs in your food processor until they double in volume. Slowly add sugar.
  7. Whisk chocolate into egg mixture. Gently add in ½ of flour mixture, incorporate gently before adding the rest.
  8. Divide batter into cake pans or baking dish. Bake 15 mins or until firm, insert a toothpick to check, it's ready if it comes out clean. Allow cake to cool and loosen the sides with a knife. Invert onto a cutting board and remove parchment. Cut pyrex version in half.
  9. Icing
  10. Combine all ingredients in a food processor et voila!
  11. ps. I'll post later how to make raw cream cheese
  12. Assemble your cake by spreading icing on the middle layer and all over the sides and top.

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