Yesterday was my boy’s 7th birthday. He’s a lucky boy, for many reasons, but one of them is that he has a St. Patrick’s Day birthday! How cool is that?!?!
I confess, on March 16, 2009, when I was sooooooooooooooooooooo incredibly pregnant, a week past my due date, and completely GINORMOUS (see pic below), I was less than thrilled to think that my baby might be born on St. Paddy’s Day. I don’t know why, but I just didn’t want him to have that day as his birthday.
Well, as luck would have it (haha!), I woke up at midnight that night in labor, and my not-so-little man arrived at 3:00am on the dot on March 17th — St. Patrick’s Day. My lucky day? You bet! I got to meet my brand new son, and my labor (though incredibly painful!!) only lasted 3 hours!!!
And there he is. All 10lbs 6oz of him! No wonder I was so huge!
He certainly was a big boy, and he’s always had a healthy appetite. He’s a really good eater, too. Both of my kids are. I think it has a lot to do with Jillian’s food allergies. We rarely eat out, and processed foods often aren’t safe for her. So we cook at home and bake from scratch. It’s a lot more work, but it’s cheaper and WAY healthier!
Neither of my kids has ever had a store-bought cake for their birthdays. When you’re avoiding milk, eggs, peanuts and tree nuts (plus any potential for cross-contamination with those ingredients), you just can’t find safe birthday cakes already made.
Luckily, I’ve had 10 years of experience making allergy-friendly birthday cakes, so I’m armed with all the best cake and icing recipes you could hope for!
This year, though, Trevor did something he’s never done before. He spotted a fabulous-looking cake at Fresh Market, and begged me to get it for his birthday. “Honey, I can’t buy that cake. Jillian can’t eat it. You know that.”
“But it’s not fair! It’s my birthday, and that’s the cake I want.”
I understood. He’d never been allowed to pick out his cake at a store. And he certainly could eat it. But I didn’t buy it for him. Nope, I couldn’t do that to Jillian. Sure, we pack safe cupcakes for her to eat at friends’ and relatives’ parties, when she can’t eat their cake. But not at home. At home, she eats what we eat.
“Not a problem!” I said. “I can make that cake for you myself.”
And I did. More or less. This is the cake he so desperately wanted: (Sorry for the blurry photo… I sent him with my phone to snap a pic while I waited in line.)
Mmmmmmm. That does look gooooooooooooood! But for one, it’s covered with nuts. Um, no. However…
Safe chocolate cake with chocolate fudge icing, topped with raspberries? That I can do!
This is how it turned out:
Yeah. It was GOOOOOOOOOOOOOOOOD!!! It tastes JUST as good as it looks!
Moist, melt in your mouth, deep chocolate-y, fudge-y goodness…
that makes you want to JUMP FOR JOY!!!
I’d say he was pleased. 🙂
(Although he did point out that I didn’t put my raspberries in the “tic tac toe” pattern like the original one. Sigh.)
My vegan chocolate cake recipe can be found here. You can convert a cupcake recipe to a round cake recipe by using one 12-cupcake recipe for one 8″ round cake layer. For this recipe (a two-layer 8″ round cake), I doubled the normal vegan chocolate cupcake recipe. Bake for 30-35 minutes, until a toothpick inserted into the middle of the cake comes out clean.
My vegan chocolate fudge icing recipe is below.
- 2/3 cup dairy-free margarine (I use Smart Balance or Earth Balance)
- 1 1/3 cup cocoa
- 6 cups powdered sugar
- 2/3 cup non-dairy milk
- 2 tsp vanilla
Oh, and just as a side note: Trevor has always adored having his birthday on St. Patrick’s Day! And so have I. I don’t know what I was worried about. It’s the coolest thing! He gets to dress up all in green, have a party at school, and our little Anna Maria Island even has a parade for St. Paddy’s Day each year. I mean, come ON! How cool is that?!?!