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Kids No. 5 Chocolate Excavator Cake

Kids No. 5 Chocolate Excavator Cake

with Clean Greens & Thriving Protein

Difficulty

Not too tricky

Serves

15+

Ready in

4 hours

An ode to the Women's Weekly cakes of our childhoods! Worth the time and effort!

Dig in! A tasty adventure awaits with our Excavator Cake – a nostalgic nod to the classic Women's Weekly cakes of our childhoods! This cake isn't just a birthday cake; it's an edible construction site filled with chocolatey goodness and nourishing ingredients. Gluten free, dairy free, refined sugar free, it's a scrumptious cake every little builder will love. Our Clean Greens icing adds a vibrant green 'grass' layer, while mini excavators and trucks stand ready for some tasty construction action. Excavate me a slice, please!

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Ingredients

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Cake

2.5 cups Thriving Family Double Choc
2.5 cups almond flour
4.5 teaspoons baking powder
1.5 cups olive oil
1 cup coconut sugar
6 large eggs, room temperature
1 cup almond milk
1.76 oz melted dairy-free chocolate (50g)
1 tsp salt

Icing

2 heaped tsp Clean Greens
6 tbsp Collagen Beauty Vanilla
2 tbsp water
3 cups dairy free butter (softened but not room temp)
1 cup coconut cream
1/2 cup agave nectar

Coconut Grass

1 tbsp Clean Greens
2 cups desiccated coconut

Decoration

5 or so mini excavators and trucks - washed

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Method

Preheat the oven to 350F
Whisk the almond flour, Thriving Protein, baking powder, coconut sugar, and salt together in a large bowl
In a separate bowl, whisk the olive oil, eggs and almond milk together until combined.
Add the wet mix to the dry and mix together, then add in the melted chocolate and mix until fully combined
Pour into cake moulds: two 10 x 3 inch bar/loaf moulds, and one 8 inch diameter round cake mould (or ring mould), dividing the mixture evenly.
Note: We have listed moulds for making a no. 5 cake specifically but you can change the mould types to form a different number
Bake for 30-35 minutes, test with a skewer ensuring it comes out clean, then remove to cool completely
Cut out the cake shape: Trim the tops if the cakes have baked at an uneven height.Cut bar cakes in half horizontally; Carefully cut a circle shape out of the centre of the round cake (if not using a ring mould), then cut a wedge out of the left hand side to make the round bottom of the ‘5’ shape. A good idea is to draw a light line with a knife first before cutting to see if it looks right.
Join it all together onto a prepared board (being careful so they don’t break) and make any final cutting adjustments to make it look right. Keep any offcuts for the excavators
To make the icing, combine dairy free butter, coconut cream, Collagen Beauty Vanilla and mix with electric beaters until combined, then add agave nectar and beat again until smooth.
Combine Clean Greens with 2 tbsp of water, then pour into icing mixture, beat again until fully combined. Place in the fridge until required. If the mixture becomes too stiff, you can use the beaters to make it more spreadable
Make the coconut grass by adding two cups of desiccated coconut and 1 tbsp Clean Greens to a bowl and stir to combine
Ice the cake: Using a pallet knife, ice the cake leaving one or two spaces of un-iced to areas to give the excavator effect
Sprinkle over the coconut grass
Place the excavators and trucks onto the cake, putting one near the un-iced section
Get a little of the offcuts, ice one edge and sprinkle with coconut grass and place in the excavator trays to look like bits of earth
Store in the fridge until required.

Preheat the oven to 175 c
Whisk the almond flour, Thriving Protein, baking powder, coconut sugar, and salt together in a large bowl
In a separate bowl, whisk the olive oil, eggs and almond milk together until combined.
Add the wet mix to the dry and mix together, then add in the melted chocolate and mix until fully combined
Pour into cake moulds: two 25cm x 8cm bar/loaf moulds, and one 20cm diameter round cake mould (or ring mould) dividing the mixture evenly
Note: We have listed moulds for making a no. 5 cake specifically but you can change the mould types to form a different number
Bake for 30-35 minutes, test with a skewer ensuring it comes out clean, then remove to cool completely
Cut out the cake shape: Trim the tops if the cakes have baked at an uneven height.Cut bar cakes in half horizontally; Carefully cut a circle shape out of the centre of the round cake (if not using a ring mould), then cut a wedge out of the left hand side to make the round bottom of the ‘5’ shape. A good idea is to draw a light line with a knife first before cutting to see if it looks right.
Join it all together onto a prepared board (being careful so they don’t break) and make any final cutting adjustments to make it look right. Keep any offcuts for the excavators
To make the icing, combine dairy free butter, coconut cream, Collagen Beauty Vanilla and mix with electric beaters until combined, then add agave nectar and beat again until smooth.
Combine Clean Greens with 2 tbsp of water, then pour into icing mixture, beat again until fully combined. Place in the fridge until required. If the mixture becomes too stiff, you can use the beaters to make it more spreadable
Make the coconut grass by adding two cups of desiccated coconut and 1 tbsp Clean Greens to a bowl and stir to combine
Ice the cake: Using a pallet knife, ice the cake leaving one or two spaces of un-iced to areas to give the excavator effect
Sprinkle over the coconut grass
Place the excavators and trucks onto the cake, putting one near the un-iced section
Get a little of the offcuts, ice one edge and sprinkle with coconut grass and place in the excavator trays to look like bits of earth
Store in the fridge until required.

Kids No. 5 Chocolate Excavator Cake

with Clean Greens & Thriving Protein

Difficulty

Not too tricky

Serves

15+

Ready in

4 hours

Buy The Recipe Products

View in metric

Pantry Items

View in metric

Cake

2.5 cups Thriving Family Double Choc
2.5 cups almond flour
4.5 teaspoons baking powder
1.5 cups olive oil
1 cup coconut sugar
6 large eggs, room temperature
1 cup almond milk
1.76 oz melted dairy-free chocolate (50g)
1 tsp salt

Icing

2 heaped tsp Clean Greens
6 tbsp Collagen Beauty Vanilla
2 tbsp water
3 cups dairy free butter (softened but not room temp)
1 cup coconut cream
1/2 cup agave nectar

Coconut Grass

1 tbsp Clean Greens
2 cups desiccated coconut

Decoration

5 or so mini excavators and trucks - washed

Buy The Recipe Products

Preheat the oven to 350F
Whisk the almond flour, Thriving Protein, baking powder, coconut sugar, and salt together in a large bowl
In a separate bowl, whisk the olive oil, eggs and almond milk together until combined.
Add the wet mix to the dry and mix together, then add in the melted chocolate and mix until fully combined
Pour into cake moulds: two 10 x 3 inch bar/loaf moulds, and one 8 inch diameter round cake mould (or ring mould), dividing the mixture evenly.
Note: We have listed moulds for making a no. 5 cake specifically but you can change the mould types to form a different number
Bake for 30-35 minutes, test with a skewer ensuring it comes out clean, then remove to cool completely
Cut out the cake shape: Trim the tops if the cakes have baked at an uneven height.Cut bar cakes in half horizontally; Carefully cut a circle shape out of the centre of the round cake (if not using a ring mould), then cut a wedge out of the left hand side to make the round bottom of the ‘5’ shape. A good idea is to draw a light line with a knife first before cutting to see if it looks right.
Join it all together onto a prepared board (being careful so they don’t break) and make any final cutting adjustments to make it look right. Keep any offcuts for the excavators
To make the icing, combine dairy free butter, coconut cream, Collagen Beauty Vanilla and mix with electric beaters until combined, then add agave nectar and beat again until smooth.
Combine Clean Greens with 2 tbsp of water, then pour into icing mixture, beat again until fully combined. Place in the fridge until required. If the mixture becomes too stiff, you can use the beaters to make it more spreadable
Make the coconut grass by adding two cups of desiccated coconut and 1 tbsp Clean Greens to a bowl and stir to combine
Ice the cake: Using a pallet knife, ice the cake leaving one or two spaces of un-iced to areas to give the excavator effect
Sprinkle over the coconut grass
Place the excavators and trucks onto the cake, putting one near the un-iced section
Get a little of the offcuts, ice one edge and sprinkle with coconut grass and place in the excavator trays to look like bits of earth
Store in the fridge until required.

Preheat the oven to 175 c
Whisk the almond flour, Thriving Protein, baking powder, coconut sugar, and salt together in a large bowl
In a separate bowl, whisk the olive oil, eggs and almond milk together until combined.
Add the wet mix to the dry and mix together, then add in the melted chocolate and mix until fully combined
Pour into cake moulds: two 25cm x 8cm bar/loaf moulds, and one 20cm diameter round cake mould (or ring mould) dividing the mixture evenly
Note: We have listed moulds for making a no. 5 cake specifically but you can change the mould types to form a different number
Bake for 30-35 minutes, test with a skewer ensuring it comes out clean, then remove to cool completely
Cut out the cake shape: Trim the tops if the cakes have baked at an uneven height.Cut bar cakes in half horizontally; Carefully cut a circle shape out of the centre of the round cake (if not using a ring mould), then cut a wedge out of the left hand side to make the round bottom of the ‘5’ shape. A good idea is to draw a light line with a knife first before cutting to see if it looks right.
Join it all together onto a prepared board (being careful so they don’t break) and make any final cutting adjustments to make it look right. Keep any offcuts for the excavators
To make the icing, combine dairy free butter, coconut cream, Collagen Beauty Vanilla and mix with electric beaters until combined, then add agave nectar and beat again until smooth.
Combine Clean Greens with 2 tbsp of water, then pour into icing mixture, beat again until fully combined. Place in the fridge until required. If the mixture becomes too stiff, you can use the beaters to make it more spreadable
Make the coconut grass by adding two cups of desiccated coconut and 1 tbsp Clean Greens to a bowl and stir to combine
Ice the cake: Using a pallet knife, ice the cake leaving one or two spaces of un-iced to areas to give the excavator effect
Sprinkle over the coconut grass
Place the excavators and trucks onto the cake, putting one near the un-iced section
Get a little of the offcuts, ice one edge and sprinkle with coconut grass and place in the excavator trays to look like bits of earth
Store in the fridge until required.

Kids No. 5 Chocolate Excavator Cake

Buy The Recipe Products

Ingredients

Buy The Recipe Products

Method

Kids No. 5 Chocolate Excavator Cake

Buy The Recipe Products

Ingredients

Buy The Recipe Products

Method

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