5 eggs, whisked
2/3 cup unsweetened applesauce
1/3 cup coconut oil, melted before adding
2/3 cup honey
1 tbsp vanilla extract
2/3 cup coconut flour, sifted
2/3 cup tapioca flour
2/3 cup almond flour
1/4 tsp sea salt
1/2 tsp baking soda
1/2 tsp baking powder
- Mix wet ingredients in the kitchen aid mixer then add the dry ingredients
- Pour equal parts into two round greased 9 x 1.5 inch cake pans. I did not have these 2 cake pans, so I used a 8x10 pan. I grease my pans with coconut oil.
- Bake at 325 degrees for about 18-20 minutes.
- Cool for a few minutes, then flip onto wire racks and let cool completely.
- Use a serrated knife, carefully...I mean carefully, remove the bottom crust and sides of the cake.
- Lay one cake on a piece of parchment paper
- Spread a very thin coat of chocolate frosting on top. See recipe below
- Lay the second cake on top.
- Cover with chocolate frosting.
- Decorate!! I made the number "2" with strawberries and chocolate chips for my daughters birthday.
- Store in the refrigerator
Frosting from the spunky coconut:
- Melt over double boiler (I used the microwave)
- 1.5 bars of 3.2 oz dark chocolate (about 3/4 cup of chocolate chips...I used Guittard dark chocolate chips)
- 3/4 cup coconut milk (I used reduced fat)
- When the chocolate has just barely melted, remove from heat.
- Add:
- 2 tbsp honey
- 10 drops liquid stevia (omitted and used 3 tablespoons frosting)
- 2 to 4 tbsp coconut flour, sifted ( I used 2 tablespoons)
Refrigerate until the frosting has cooled, about 15 minutes.
When the cake has cooled fully, top the cake with the frosting.
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