Paleo Almond Coconut Cake
Nutrition Information
| Total Fat | 29.8 g |
| Cholesterol | 130.2 mg |
| Sodium | 199.4 mg |
| Potassium | 120.9 mg |
| Total Carbohydrate | 29.6 g |
| Dietary Fiber | 4.8 g |
| Sugars | 20.2 g |
| Protein | 7.6 g |
Directions
Preheat oven to 350F
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.
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.
Melt chocolate and coconut oil in a thick saucepan or double broiler. 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 coconut milk now to thin it out, or if it’s a bit loose, refrigerate it until an hour before use.
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
Featured In: Food Blogger
Courtesy of: The Kitchy Kitchen
Ingredients
- 1/2 cup coconut flour
- 1/2 cup 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 Almond Coconut Unsweetened Original
- 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 Almond Coconut Original
Included in this recipe
