Paleo Almond Coconut Cake

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.