Foodie Friday – Dirty 30 Birthday Cake


For this weeks edition of “Foodie Friday” I thought I’d share the recipes I used for the Boy’s Dirty 30 Mustache Bash!  When I started planning, I knew a mustache cake was in order!  And I knew I was going to attempt to make it in order to have a cake as “Paleo friendly” as possible!

So where did I turn for a Paleo friendly cake recipe, none other than Elana’s Pantry, of course!!  I used her Vanilla Cupcake & Vegan Chocolate Frosting recipes and I’m fairly confident they were both a big hit 🙂  Both recipes have agave, which is considered by most an acceptable sweetener for Paleo dishes, but of course should be used in moderation.  The chocolate chips I used were not dairy free, although Enjoy Life Chocolate Chips are and could be used in the frosting instead.  The sprinkles (rainbow in the cake & chocolate on top) are most certainly not Paleo, but totally allowed on birthdays 😉

So when the next birthday rolls around, rest assured you’ve got a tried & true recipe to fall back on! (Mustache shape is of course optional, but always fun!)

Vanilla Cupcakes


  • 1/2 c coconut flour
  • 1/2 tsp sea salt
  • 1/4 tsp baking soda
  • 6 eggs
  • 1/2 c grapeseed oil
  • 1/2 c agave nectar
  • 1 tbsp vanilla extract
  • 1/4 c rainbow sprinkles (optional, totally not Paleo)
  1. In a small bowl, combine dry ingredients.
  2. In your mixing bowl, blend together wet ingredients.
  3. Using a mixer, blend dry and wet ingredients together until smooth.
  4. Add in sprinkles and mix with batter.
  5. Pour batter into cake or muffin tins.
  6. Bake at 350* for 20 minutes (I made mini-cupcakes & they only needed about 10 minutes. The 9 in round cakes I made took about 20 minutes as noted.)
  7. Cool completely and frost!

Vegan Chocolate Frosting


  • 1 c dark chocolate chips
  • 1/2 c grapeseed oil
  • 2 tbsp agave nectar
  • 1 tbsp vanilla extract
  • pinch of sea salt
  1. In a small saucepan (or double boiler), melt chocolate chips and grapeseed oil over very low heat.
  2. Stir in agave, vanilla & salt.
  3. Place frosting in freezer to chill and thicken for 15 minutes.
  4. Remove from freezer & whip frosting with a hand blender until thick and fluffy.
  5. Frost away!

Happy Baking!

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