Fixate Vanilla Cake with Chocolate Frosting
Serves 12 Prep Time 20 min. Cooking Time 30 min.
Ingredients:
- Nonstick cooking spray
- 1 cup almond flour
- ½ cup coconut flour
- 2 tsp. baking powder, gluten-free
- ¼ tsp. sea salt
- ¾ cup unsalted organic grass-fed butter, divided use *see frosting
- 1 cup raw honey (or maple syrup), divided use
- 4 large eggs
- 1/3 cup + 3 Tbsp. unsweetened almond milk, divided use
- 1 tsp. pure vanilla extract
- 2/3 cup organic unsweetened cocoa powder, sifted
How to:
Preheat oven to 350 degrees and coat 9” round baking pan with spray. Set aside.
Combine both flours, baking powder and salt and set aside.
Cream together ½ cup butter and ¾ cup honey in a medium bowl and beat at medium speed for 1 minute. Add eggs one at a time and beat until blended. Add ¼ cup almond milk and vanilla extract and beat until blended. Add the flour mixture to the butter mixture and beat until creamy.
Pour batter into prepared pan. Bake for 25-30 minutes or until a toothpick comes out clean. Place on a cooling rack. While Cake cools, you can make your frosting!
Frosting:
Whip remaining ¼ cup butter in a medium bowl; beat on medium speed 1-2 minutes or until creamy. Add remaining 3 Tbsp. almond milk and beat until well-blended. Add cocoa powder and blend thoroughly; scraping bowl occasionally.
Slowly add remaining ¼ cup honey while beating on medium speed. Set aside.
Frost cake once cool and cut into 12 slices. Enjoy!