Paleo Almond Coconut Cake
Cook Time:
90
Minutes
Difficulty:
Medium
Serves Up To:
10
Servings
Nutrition Information
Total Fat | 29.8 g |
---|---|
Cholesterol | 130.2 mg |
Sodium | 199.4 mg |
Potassium | 120.9 mg |
Total Carbohydrates | 29.6 g |
---|---|
Dietary Fiber | 4.8 g |
Sugars | 20.2 g |
Protein | 7.6 g |
Ingredients
Cake:
1/2 cup coconut flour
1/2 cup Blue Diamond Almond Flour
1/2 teaspoon baking soda
1/4 teaspoon sea salt
7 eggs
1 cup melted coconut oil
1 cup maple syrup
2 tablespoons vanilla extract
1/4 cup Almond Breeze Unsweetened Original Almondmilk Coconutmilk
Frosting:
8 ounces unsweetened baking chocolate
1/4 cup coconut oil
2/3 cup maple syrup
1 cup almond butter
2 tablespoons vanilla extract
1/2 cup Almond Breeze Unsweetened Original Almondmilk Coconutmilk
Directions
- 1
Preheat oven to 350F
- 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
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
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
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.
Notes
- Makes two 9 inch cakes to stack
Made with these products:
Notes
- Makes two 9 inch cakes to stack
Courtesy of: The Kitchy Kitchen
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