(light pop music) – Welcome back to Alt-Baking Bootcamp. – Your crash course in healthier baking. – With each episode, we
teach you how to make a healthier version of the
recipes that you already love. – I’m Mia Rigden. I’m here for the nutrition side of things to tell you what ingredients we’re using to add more nutrition, vitamins,
minerals, phytonutrients, fiber, protein, all that good stuff into our desserts and baked goods. – I’m Jenny Dorsey. I’m a professional chef and I’ll be here to talk about how things combine together, why we combine certain
things in certain ratios so you can get the best product possible. (funky music) – Today we’re making birthday
cake, or really a yellow cake, that we’ve added a funfetti
sprinkle component to. – So who really needs
an excuse to eat cake? Not me, that’s for sure. – Let’s try to original first. – Okay, this should just
give us a comparison point for when we’re making our cake. – Well I want sprinkles in
my cake, not just on my cake. – But you know, the layering is nice. It’s definitely got a cakey texture. (laughing) I mean I guess then it wouldn’t be cake. – (laughing) Yeah. – It’s pretty good.
– It’s good. – It’s really sweet. – It is really sweet. Well the frosting
especially is very sweet. – Yeah. – Like I wouldn’t be able
to eat a lot of this. – No. – And I want to eat a half of a cake. Well no, but you know, yeah.
– Right? That’s the fun of it
is to have a big slice. – Because it’s so sweet, I don’t really taste any
of the other flavors. So I don’t know if this
is like a vanilla cake, or what other things are
going on in the cake. So I would want to tone down the sweetness just so I can, you know, add
something special to my cake. Shall we? (plates sliding) (light pop music) – So let’s get started on our recipe. The recipe we have is going
to follow a similar structure of most cake recipes. However, it’s going to be gluten-free, dairy-free,
and refined-sugar free. We’re also not making this from a box, which I know a lot of people do. So here’s a great way to learn how to make a cake from scratch. – So first we’re gonna start
with half a cup of coconut oil. This is at essentially room temperature, so it’s still solid, but it’s pliable. So what we’re doing here is something called reverse creaming. Usually regular creaming you have the fat and then you add the sugar and you kind of whisk that together. In this method, you put the fat in, and then you put all your
dry ingredients first, and then add your wet ingredients. When you’re making cakes
that have gluten in them, a lot of people like to do this because it kind of reduces
the gluten formation so that the cake is more
moist and kind of tender. Even though our cake
doesn’t have any gluten, I still think this helps because the fat coats all
of the flour particles, makes sure that they’re nice and hydrated and the air that’s incorporated
is a little bit smaller so your cake doesn’t dome as much. A lot of time, if you wanna stack cake, or you just want it to be
a little bit more even, I think it’s quite nice. And the crumb, I think the texture of it is much finer and smoother. So we’re gonna go one cup of oat flour and one cup of almond flour. – Oats are a gluten-free grain,
however they are a grain. So this recipe is not grain-free, but oats are super high in fiber and have their own set of health benefits. Also, the almond flour, as
we’ve used in multiple recipes, you can look back at our banana bread, or our short cake recipe to learn more about why
we love almond flour. But it’s high in fiber, and
it’s also totally grain-free, so great to use for baking. – Next, we’re gonna add our baking powder. Baking powder in this recipe’s
gonna help leaven our cake because we don’t have the gluten to form that matrix structure
we’ve talked about before. We’re also gonna add eggs later, so the two of them combined
will really help give that nice airy feel that
we’re used to in a cake. Gonna add a pinch of salt here. Maybe a little bit more. And we’re just gonna whisk that together. (blender whirring) What you’re looking for is for everything to kind of come together
and look a little bit like soft sand, crumbles of sand. It doesn’t have to be perfect. – It’s already starting
to get really crumbly. – [Jenny] Yeah. The idea here is that you do
want to see that the flours have been coated with the coconut oil. That looks pretty good. – All right. – So now we’re gonna add in
all of our liquid ingredients. Because yellow cake has whole eggs, we’re gonna go use whole eggs as well. And I’m using honey here, a
nice golden honey, instead of, many times we used coconut
palm sugar in the past. Coconut palm sugar is awesome,
but it is darker in color, and we wanna make sure
we can see our sprinkles. – Could you also use a
light maple syrup here? – Sure. (eggs cracking) We have one teaspoon of vanilla extract. And let’s put it together. (blender whirring) One of the other things I
really like about oat flour is that it does give whatever
you’re baking with it a nice kind of like chewy
consistency which is really nice and it doesn’t taste like oats. So if you don’t like oatmeal,
don’t worry about oat flour. It doesn’t give it a weird oatmealy taste. And if you have some oats
lying around the house, you can just make your own oat flour by grinding them up. About one and a quarter cup of rolled oats will make about one cup of oat flour. So as you can see with the
consistency of the cake batter, it’s pretty smooth, it’s
definitely pourable. I wouldn’t say it’s liquid,
but it’s like a paste. You’re definitely looking
for a pourable batter texture so you don’t want it
to feel like it’s stiff and it’s kind of holding solid. – Last, but not least, we’re
gonna add the sprinkles, which is the most essential
part of a birthday cake, if you ask me. We’re making our cake
kinda funfetti style. But sprinkles is something
I wanna talk about from a nutritional perspective. What we want to avoid in any of our Alt-Baking recipes are food dyes. There’s a lot of evidence that food dyes and artificial flavoring
can lead to a host of issues that we don’t want. So we are looking for
more natural ingredients. You’re gonna have to do some digging at the supermarket or
order something online. These are called Super Natural, right? And that’s one brand that we’ve found, but I think that there
are some other ones. And they’re cute little stars – [Jenny] Yeah. – As you can see, but it’s
all natural flavorings, and there are not artificial
dyes or weird ingredients and they don’t taste like plastic. Okay, so should we dump these in? – I don’t know about the whole thing. – How much? – Maybe like half and then
we’ll save the other half to sprinkle on top. – Okay, perfect, all right. (sprinkles dropping) Is that good, or a little more? – A little more. – [Mia] All right. (sprinkles dropping) I love all the colors. – And we’re just gonna whisk
this together a little bit. You don’t wanna stir it too much, so that it blends too too together, because you want, you
know, distinct colors. – [Mia] Okay that looks good to me. – That looks good. – All right. I really wanna try this cake batter, but it has raw eggs. Whenever you’re using a stand mixer, we’d always recommend
that you just give it a good mix at the bottom just to make sure all the ingredients
are fully incorporated. – So now we’re gonna
get our cake pan ready. I have a spring form pan, which you can see the sides lift off. – I love these. – Yeah, they’re the best. You definitely don’t
have to use one of these. It’s just a little easier to
get the cake out of the pan and have perfect edges, but you can definitely
use a regular cake pan. – So we’re using coconut oil spray. I would be careful of other sprays that might have some artificial
ingredients in there. (bottle spraying) Cake liners are definitely
fun and they’re fancy, but you, again, don’t need them if you don’t have them lying around. I did not cut these, I ordered these, and they’re nice and perfect. – [Mia] I was wondering about that. – Yeah I’m just really good. – Like your cutting skills. – All right, I’m gonna do a
little spray on the cake liner. I like to dust a little flour,
it can be the almond flour, it can be coconut flour,
it can be the oat flour. Just so you line all the sides and that helps the cake kind of rise as it’s clinging onto the flour particles. – Ah. – [Jenny] You’re just sprinkling in here. You wanna shake it so
you get the whole bottom and then you shake it along the sides. This is some oat flour, so as you can see, I’m kind of just moving
it along the edges. And then we’re just gonna
give it one final shake, so we don’t have too much excess flour because you don’t want uncooked oat flour just hanging out on the edges. – All right, so now we’re
just gonna pour the batter into the cake pan and we’re gonna bake it. – We have the oven pre-heated to 350, and we’re gonna bake this
cake for about 35-45 minutes, essentially when a cake
tester comes out clean. – I can really smell the honey. That’s really nice. Love using that as a sweetener for cake. Wanna make sure to get all
of this cake batter in there and you can see that the batter goes about maybe a quarter of the way up the pan but we’ve got that baking
powder in there and the eggs so it’s going to rise
significantly in the oven. – You can also definitely
bake these as cupcakes or rectangular cakes, or
whatever shape you want. (tapping) – I always like to kind
of tap the pan down before you bake something
just to make sure there aren’t any air bubbles in there. – And you get a nice flat smooth surface. – [Mia] Exactly. – [Jenny] Look at all those
cute little sprinkles. – [Mia] I know. – And now I’m gonna go
put this in the oven for about 35-45 minutes. I’ll kind of start testing
it at the 30 minute mark with a little cake tester
just to see how it’s doing. You know some ovens run a little hotter, or perhaps there’s a spot in
your oven that a little hotter. One good rule of thumb is
that every 15 minutes or so for a cake like this, you
might want to turn it a little if your oven is not heating very evenly. (light pop music) All right, so our birthday
cake is looking pretty good. Just in case we’re gonna test
it again with our cake tester. – [Mia] Just want to stick
it in the thickest part of the cake and make
sure it comes out clean. So as you can see here, there’s
no cake on the cake tester which means we are good to go. If you’re baking a lot, and we hope that you are
watching Alt-Baking bootcamp, then this might be a
good little investment. You can buy them really cheaply online or at any sort of cooking store. – We’re gonna be frosting this cake, so we want this cake to cool completely, because if you frost a warm cake, then the frosting starts to melt. So we’re gonna take this
cake and put it in the fridge and we’re gonna make our frosting. (fun pop music) – So our frosting is actually
coconut whipped cream which you may have seen us create in our strawberry shortcake recipe, but this recipe is super versatile and can absolutely be used
to frost a cake as well. – All right, to make our
coconut whipped cream, aka our frosting this time around, you wanna make sure that
you have a mixing bowl that is very chilled. We put this in the freezer. And we also have a whisk
in here that is chilled. – So we’re using organic
unsweetened coconut milk. Again, check out our
strawberry shortcake recipe for more of an explanation on this. We had this in the fridge overnight, and what happens there is that the solids, which you can in the top here, separate from the coconut water. So we’re just gonna be
using the solid part of this coconut milk today. – Again, you can buy coconut
cream in a can by itself. – [Mia] All right, you can
really see that there’s liquid in here and solid parts as well. Today we’re not going
to use any of the liquid like we did when we made the whipped cream because we want the
frosting to be thicker. We really want it to hold. So now we’re just gonna add a little vanilla extract in here. To make it sweeter you could
put some coconut sugar, maple syrup, or honey. But coconut is naturally sweet, and the vanilla here is
just gonna accentuate the natural sweetness without
adding any actual sugar. It’s definitely coming together. As you can see, it’s
really nicely incorporated. Think I’d like to just give
this like one more second just to make sure there aren’t any lumps of coconut.
– Lumps. (blender whirring) – It’s really refreshing. – It’s real easy. – Do you think it’s ready? – Yeah.
– Okay. All right, do you think
the cake is chilled, maybe we can get frostin? In real life, your cake’s gonna chill for at least an hour and a half, but uh. – TV magic.
– Yeah. – You can also freeze your cake, and that’s what most bakeries do. They will freeze the cake before they frost it for a perfect crumb, but then you have to thaw your cake so that’s up to you what you want to do. All right, so our cake is totally cool. And I’m gonna take this side
off, and as you can see, it’s really easy to lift off. If you’re using a regular
cake pan, don’t worry, you can just slide a
knife around the edges and make sure that nothing’s sticking. (pan clamoring) – It’s a beautiful cake though. – It’s nice and flat, you know. So if you were gonna layer this, which we’re not gonna do today, ’cause this is cake baking 101, so we’re going back to the basics today. Boop. – Yeah.
– What should we frost with? Yeah, the spatula. – Okay, so any big frosting techniques? I was just gonna put all of it on top and then we can start smoothing it around. (light pop music) – If you are frosting a cake,
both on the side and the top, you want to frost the sides
first and then the top. This is why a lot of bakers will freeze their cake before they frost it. It’s easier not to incorporate any crumb when the cake it frozen
because it’s frozen solid. But again, we’re not trying to make the most perfect layer cake here, we just wanna add some
frosting and make it delicious. – It’s a homemade birthday cake. They’re always supposed
to be a little rustic. – Yeah. For a perfectly-layered
cake, you also do have to, you know, take this tiny
dome off and it’s just fine. – Which you could do, you
could double the cake recipe, and cut this off, the top off, and then after double the
frosting recipe as well. And then after you do this layer, you just add another
on top and do it again. – If you wanna be more precise, you can use an offset spatula, but again, not something you necessarily need because I think this looks quite nice. – [Mia] Yeah. I think it’s getting there. You have to work it a little. Lots of sprinkles on the top.
– Lots of sprinkles. – The sprinkles are good. – Oh wow those are really crunchy. – It’s crunchy. – Look at this cute candles.
– Oh my gosh. These are so cute.
– Those are so nice. – [Jenny] How many candles should we put? All of them? – I’m turning a lot older
than this this year. (laughing) – Happy birthday!
– Happy birthday! (air blowing) (light pop music) – I love this because everyone
wants cake on their birthday, but they also don’t wanna feel like crap so this is a pretty good alternative. Oh, yum. – Look at that. – Oh, it looks awesome. Oh these are so cute. All right, should we try it? – Yeah. – It is so good. Honestly, the honey, it tastes
like really like quite sweet, but in a really good way. And the honey adds a really
unexpected flavor to it, which I really enjoy. – It’s like a different,
it’s just not just sweet, there’s like a little bit of flavor, and it’s kind of, you know, it’s like a nice balanced sweetness. – It’s so good. – And the crumb on this is really nice, and you can see all the air
bubbles are really nice and even which is what we wanted. – Yeah and the frosting’s great. I feel like this is a winner. The texture is great. I mean it definitely has
a very similar texture to the original that we tried. But I can taste the dynamic
flavor of the oat flour that it just give it a
little bit more oomph than just using regular flour. So I actually prefer this. – Yeah, it’s like grown up birthday cake. – Honestly, I feel like this tastes pretty similar to the
original, but it doesn’t have that overly sweet.
– Abrasive sweet. – Yeah that was a little
bit too much for me. But this still feels really sweet to me and very celebratory. – And I feel like if
you’d serve this to a kid, he or she would be very happy. – They’ll never know the difference. – Yeah.
(laughing) – Hope you enjoyed this episode. If you want more Alt-Baking bootcamp, make sure to subscribe to
Well + Good’s channel below. – And if you have any
questions about your cake, or any other recipes that we’ve made here on Alt-Baking bootcamp,
please let us know. Jenny and I are reading the comments. We’ll be responding to you guys. If something doesn’t turn out
the way that you expected. Please, please, please, comment below so that we can help you on
your Alt-Baking journeys. All right, see ya next time. Thank you so much for watching. (light pop music)