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  7. Lockdown Birthday Cake

One of the good things about being in lockdown is that families can spend more quality time together. For us it means celebrating three birthdays during April plus the Easter festivities. With plenty of time on everyone’s hands, we are having fun with taking cake making to new healthier levels.

We have been researching and learning a lot about viruses and immune responses and one of the facts we have discovered is that viruses don’t survive in an alkaline environment. So adding Spirulina to the cake seemed like a good idea – a cake that has an alkalizing ingredient! In addition, Baobab powder for an extra vitamin C boost and slightly tart flavour. Along with a gluten-free base to cater for a family member who is gluten-intolerant.


Sponge Cake Base:

Green Layer:

  • 250ml Double Thick Yogurt
  • ½ can organic Coconut Milk
  • 4 tablespoons Organic Coconut Blossom sugar
  • 2 tablespoons Organic Spirulina Powder
  • 2 tablespoons Organic Baobab Powder
  • 3 tablespoons Gelatine
  • 4-5 tablespoons boiling water (or more if needed)

Yellow Layer:

  • 500ml Double Thick Yogurt
  • ½ organic Coconut Milk
  • 1 large mango, peeled and chopped
  • 3 bananas, chopped
  • 4 tablespoons Gelatine
  • 6-7 tablespoons boiling water (or more if needed)

Top Glazing Layer:

  • 1 cup Gooseberries
  • ½ cup filtered water
  • 4-5 tablespoons organic Maple Syrup
  • 2 tablespoons gelatine
  • 4 tablespoons boiling water (or more if needed)


  • 4-5 kiwis
  • Raspberries (or any other fresh fruits such as berries, peaches, or grapes)


  • Start with making the sponge base. Mix the eggs with coconut blossom sugar until the sugar has dissolved. Add baking powder and cacao powder. Continue to mix. Add flour and mix well.
  • Prepare a small round baking tray (25cm diameter), oil it and dust with gluten-free flour (cassava flour). Pour the sponge cake mixture and bake in preheated oven at 180 degrees Celsius for about 15min.
  • When it is ready take the cake out of the tray and leave to cool down on a rack.
  • For preparing the green layer start by blending the yogurt, coconut milk and sugar. Make sure the sugar has dissolved before adding the Spirulina and Baobab powder.
  • In a separate bowl, dissolve the gelatine powder with 4-5 tablespoons of boiling water.
  • Add the gelatine solution into the yogurt mixture and continue mixing for another 30-40 seconds.
  • Start arranging the cake in a spring-form pan (25cm diameter).
  • Lay the chocolate sponge cake layer at the bottom. If your sponge cake is larger than the cake form, cut it to fit the exact size.
  • Pour the Green Yogurt Mixture on top and put the spring-form pan in the fridge to set for about 30min.
  • Start making the yellow layer after the green layer is set in the fridge.
  • Blend the yogurt, coconut milk, mango and bananas until completely smooth in a blender. No need to add any type of sweetener as the fruits are sweet enough. Dissolve the gelatine powder the same way as with the green layer, but add 1-2 more tablespoons of boiling water. Add the gelatine solution to the yellow yogurt mixture and blend well.
  • Take the cake out of the fridge. Arrange half-sized slices of kiwi by the wall of the spring-form pan. Slowly pour the yellow yogurt mixture making sure the kiwi slices don’t move out of place. The yellow layer should cover the kiwi slices completely. Put the spring-form pan back in the fridge for another 30 minutes.
  • While waiting for the second layer to set, start preparing the glazing layer. Using a small cooking pot bring to boil the gooseberries, maple syrup and water. Reduce the heat and simmer for about 10 min. Leave to cool down.
  • Prepare the gelatine the same way as with previous layers and add to the gooseberries mix. Stir well.
  • Make sure the yellow fruit layer is set before pouring the glaze layer on top. Note that the glazing layer will start setting quicker than the yogurt layers. Arrange the cooked gooseberries towards the sides of the cake shape, making space in the middle for decoration with the fresh fruits.
  • Decorate as desired – we chose to make the number 23 with kiwi slices and put raspberries on the side. You can decorate it according to your personal preference.
  • Place the cake in the fridge and leave overnight.
  • When ready to serve, dip a long knife in a glass filled with hot water and drive the blade around the edge of the spring-form pan. This will help gently separate the cake from the form. Remove the spring-form and put the cake on a cake holder.

This cake can be sliced into 8, 10, 12, or even 16 slices.

Enjoy it!

It is gluten-free, refined sugar free & delicious!