Paleo Almond Coconut Cake

Cook Time

90

Minutes

Difficulty

Medium

Serves Up To

10

Servings


Nutrition Information

Total Fat29.8 g
Cholesterol130.2 mg
Sodium199.4 mg
Potassium120.9 mg
Total Carbohydrates29.6 g
Dietary Fiber4.8 g
Sugars20.2 g
Protein7.6 g

Ingredients

Directions

  1. 1

    Preheat oven to 350F

  2. 2

    Mix dry ingredients in a bowl. In another bowl whisk together all wet ingredients. Pour the wet ingredients into the dry mixture and mix well. Pour batter into greased pans and bake for 20-25 minutes.

  3. 3

    When the cake is fully cooled, top with frosting. I love the look of naked cakes, so I didn’t bother with the sides. Double the frosting recipe if you want to coat the entire cake.

  4. 4

    Melt chocolate and coconut oil in a thick saucepan or double boiler. Stir and remove from heat when melted. Stir in maple syrup. Allow to cool. Transfer mixture to mixing bowl and beat in almond butter until a thick frosting is formed. Add vanilla extract. You can add the Almond Breeze Unsweetened Original Almondmilk Coconutmilk now to thin it out, or if it’s a bit loose, refrigerate it until an hour before use.

  5. 5

    An hour before frosting the cakes, remove the frosting from refrigerator and bring the frosting to room temperature. Pour the almond coconut milk into the frosting and beat into a whipped consistency.

Made with these products:

Almond Flour Photo

Almond Flour

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Unsweetened Original Almondmilk Coconutmilk Photo

Unsweetened Original Almondmilk Coconutmilk

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Notes

  • Makes two 9 inch cakes to stack

Courtesy of: The Kitchy Kitchen

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