Prepare time: 25 min
Cook: 25 min
Ready in: 50 min
Ingredients
- 3/4 cup unsweetened almond milk , room temperature
- 1/2 tablespoon apple cider vinegar
- 2 cups super-fine blanched almond flour
- 1/4 cup coconut flour
- 1/2 cup unsweetened high-quality cocoa powder , (can also use cacao powder if preferred)
- 1/4 teaspoon espresso powder , optional but highly recommended for extra richness – can also try to sub with unsweetened dark cocao powder or cacao powder if preferred
- 2/3 cup powdered monk fruit sweetener , sifted (or your favorite confectioners’ style sweetener)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 4 large eggs , room temperature, slightly beaten
- 1/2 cup melted coconut oil , can also use melted grass-fed butter
- 2 teaspoons pure vanilla extract
FOR THE BUTTERCREAM:
- 2/3 cup grass-fed unsalted butter OR ghee, softened
- 3 cups powdered monk fruit sweetener , sifted (or your favorite confectioners’ style sweetener)
- 1/2 cup unsweetened high quality cocoa powder , sifted
- 2/3 teaspoons pure vanilla bean paste or 2 teaspoon vanilla extract
- 2-3 tablespoons unsweetened almond milk , plus more as needed to thin out frosting to desired consistency
- 1/8 teaspoon fine sea salt
Instructions
FOR THE CAKE:
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Preheat your oven to 350 F degrees. Lightly coat two 8-inch round cake pans or three 6-inch cake pans with nonstick baking spray and line the bottom with parchment paper rounds. Set aside.
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Add almond milk and apple cider vinegar to a large measuring cup. Set aside and allow to sit (and curdle) for 5 minutes while you mix the other ingredients.
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Meanwhile, in a separate large mixing bowl, add the almond flour, coconut flour, cocoa powder, espresso powder, sweetener, baking powder, baking soda and salt and whisk to combine.
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Add the beaten eggs, coconut oil, and vanilla extract. Pour in the curdled milk and mix until thoroughly combined.
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Full recipe Here
