Last week was my Birthday and I would love to share with you the recipe for my Plantbased Birthday Cake today. I can’t remember my Birthday cake from last year and so I’m making sure that I’ll remember this one by dedicating this post to it.

I’m hoping it’ll bring me some lovely memories in years time and that getting one year older can be great if you have a good cake and some wonderful people around to share it with.

This cake is a mix of all of my favourite ingredients – beetroot, carrot, buckwheat, teff, cinnamon, cardamom, coconut and walnuts. I’ve used the same frosting as in my most popular Blueberry Cake with Coconut Frosting recipe. It’s super wholesome and got some great reviews from my friends and family, so it can’t be that bad!

For decoration I wanted something girly and simple and have used few blackberries, thyme sprigs and pansies to top the cake. One thing worth mentioning is that the pigment from the root vegetables seem to come through into the frosting after some time and the white part of the frosting became peachy after few hours. I thought it looked pretty, but you might not like that.

The cake on the pictures is three layer cake, but the recipe below is for two layers, because I wanted to make it easier for you if you only want to bake two layer cake or have two 6″ tins. Happy baking & let me know what you think!

Much Love! Hx