Fixate Vanilla Cake with Chocolate Frosting
You can have your cake and eat it too! Autumn Calabrese has a vanilla cake with chocolate frosting recipe in her Fixate Cookbook. For those following the 21 Day Fix Meal Plan 1/12 of the cake is equal to 2 yellow containers and 1 1/2 purples. Not an everyday snack but it may come in handy for a special occasion! So we had to try it. Besides that we like cake!
It was our 1st venture in baking with almond and coconut flours. The cake was denser but moist. The batter resembled corn bread batter. The chocolate frosting was extra chocolatey! If you like dark chocolate you will like this frosting! Although it doesn’t sound like much, 1/12 of the cake is plenty for a serving as it is a very rich cake.
The cake came out of the oven was cooled, frosted and taste tested immediately! The consensus was it was okay. However after sitting for a day it began quickly disappearing. It was better the second day. We just may have to try other cake recipes using almond flour…..
Vanilla Cake with Chocolate Frosting
Adapted from: Fixate by Autumn Calabrese
Prep Time 20 minutes Cooking Time 30 minutes
nonstick cooking spray
1 cup almond flour
1/2 cup coconut flour
2 tsp baking powder, gluten free
1/4 tsp sea salt
1/2 cup unsalted organic butter, softened
3/4 cup raw honey or maple syrup
1/4 cup . almond milk
1 tsp. pure vanilla extract
1/4 cup organic unsalted butter, softened
3 Tbsp. almond milk
1/4 cup raw honey
2/3 cup organic unsweetened cocoa powder, sifted
Pre heat your oven to 350 degrees and spray a 9 inch cake pan with nonstick spray such as coconut spray.
Using a fork, combine all your dry ingredients for the cake in a small bowl.
Cream together the honey and butter in a medium sized bowl.
Add the eggs one at a time beating until blended, an electric mixer makes this much easier.
Little by little add the dry ingredients mixing after each addition. Beat until creamy.
Spoon the batter into the cake pan and bake for 25 – 30 minutes (or until a toothpick, knife…inserted into the middle comes out clean).
While the cake is baking prepare your frosting.
Using an electric mixer whip the butter until it is creamy.
Add the almond milk and continue to mix until well blended.
Add the cocoa powder, slowly with the beater on slow speed, scraping the sides of the bowl as needed (On high speed you just get covered in cocoa powder. Guess how we discovered that…)
Slowly add the honey, beating until all is blended.
Once the cake is cooled spread the frosting and cut the cake into 12 even slices and enjoy!