Triple Black Vegan Cake

black beluga lentil cake with blackberry frosting

Celebrating birthdays with birthday cake for a child who has multiple food allergies and sensitivities can be difficult. You have to pick the best of four options:

  1. Buy a cake at your local gluten-free bakery.  This option could meet all of your child’s food requirements and save you a boat load of time, but there are downsides. It’s expensive and almost guaranteed to be loaded with sugar.
  2. Throw all health concerns out the window (because it’s her birthday). Buy a cheaper, less expensive cake at Costco with dairy, white flour, white sugar, and food dye, even though wheat gives your daughter hives and the icing most likely contains trans fats.
  3. Make a birthday cake from a GF cake mix. This would certainly save time, but most likely would have some other ingredient (or three) your daughter can’t have. Plus, the ingredients are usually some kind of refined flour and we run into the sugar problem again.
  4. Make your own lightly sweetened, allergy friendly, health-promoting birthday cake.

Which do you think I chose?

I now present to you Re’uth’s Triple Black Vegan Birthday Cake! I made this cake when she turned 1, and I made it again this year when she turned 2.

I make a breakfast soup with black beluga lentils and forbidden black rice, similar to my mung bean breakfast soup. I haven’t posted the recipe yet because I’m still living in the delusion that I can make it perfect. Its unique, sweet flavor gave me the idea to use the same ingredients to make a cake.

I use the dry container on my Vitamix to make my own flour from whole black beluga lentils and forbidden black rice. Lotus Foods sells black forbidden rice flour, but I don’t know of a source for black beluga lentil flour. Might as well grind them yourself. Look at the beautiful flours my Vitamix (dry grinder) made me!


The black pigment in both the black beluga lentils and the black forbidden rice contains proanthocyanidins. This is an antioxidant that’s fabulous for your cardiovascular system. It is especially good for vessel integrity. This same antioxidant is rich in blackberries, which are in the coconut oil based frosting. Eat this cake and prevent spider veins! (I’m not sure how much cooking destroys them, though).

This cake was baked in various sized glass pyrex bowls. I used the glass storage ones that have flat bottoms and come with a lid. I chose glass because glass = perfection when it comes to baking or cooking. It will not leach any chemicals or heavy metals into food, so it helps to keep my natural health anxiety at bay.


Sugar free coconut oil frosting can be sickeningly gross. To cut the coconut oil intensity, I blend cooked white beans into my coconut oil frostings. This trick works wonderfully if you want to sweeten a coconut oil frosting with stevia only.  You need a really good blender that’ll puree those beans to smithereens. You don’t want to find a bean chunk in the frosting!


Let me tell it to you straight: Making this cake is intense. I’ve already come to terms with the idea that you may never make this cake…unless you’re on the elimination diet. I view the recipes on this site as my own online cooking journal. You just get to see how we survive with a gazillion food ingredients eliminated from our diet.


The cake’s only flaw is that it is a little dense. I’m not sure if it’s because the lentil and rice flours are dense or because it needed a bit more liquid. Since I have a trend going with making this for Re’uth’s birthday, I will most likely be making it again when she turns 3. When I do, I’ll be attempting it with a little more coconut milk.

I love this cake so much that I want to yell. If you’re expecting sugar shocking buttercream frosting on top of toothsome white cake, you will be disappointed. Get your brain in the unsweetened department, and you’ll be surprisingly delighted. It’s earthy sweetness is powerfully satisfying. The frosting’s got a mere two tablespoons of honey and 10 drops of liquid stevia, with additional sweetness coming from cooked blackberries. Two pears and a tablespoon of maple syrup sweeten the actual cake.

This is not an imitation cake. It’s not a replica of any kind of cake. It’s a one-of-a-kind, gorgeous cake, specifically made for those seeking an allergy friendly, blood sugar friendly, lightly sweetened cake.

I love that I can give my daughter a cake on her birthday that will truly bless her body.


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4 Responses

  1. Danae

    Beautiful photos Archer! You are correct that I will likely never make this cake, but it’s very pretty! XO


  2. Chelsea

    Love this!! I can absolutely relate and I just might end up making this :)


  3. Chelsea

    Beautiful! I can absolutely relate and I just might make this :)


  4. heather

    This is awesome! I just realized that I should probably have a cake for Fox’s first birthday in less than a week and started freaking out about how hard it would be to find a recipe I could use! I think with a little tweaking I can do this one :)


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