Paleo Almond Coconut Cake

Name: Paleo Almond Coconut Cake
Cook time: 90 min
Total time: 90 min
Yield: 10
Ingredients: 1/2 cup coconut flour; 1/2 cup Blue Diamond Almond Flour; 1/2 teaspoon baking soda; 1/4 teaspoon sea salt; 7 eggs; 1 cup melted coconut oil; 1 cup maple syrup; 2 tablespoons vanilla extract; 1/4 cup Almond Breeze Unsweetened Original Almondmilk Coconutmilk; 8 ounces unsweetened baking chocolate; 1/4 cup coconut oil; 2/3 cup maple syrup; 1 cup almond butter; 2 tablespoons vanilla extract; 1/2 cup Almond Breeze Unsweetened Original Almondmilk Coconutmilk

Cook Time:: 90 Minutes
Difficulty:: Medium
Serves Up To:: 10 Servings

Nutrition Information

Total Fat: 29.8 g
Total Carbohydrates: 29.6 g
Cholesterol: 130.2 mg
Sodium: 199.4 mg

Potassium: 120.9 mg
Dietary Fiber: 4.8 g
Sugars: 20.2 g
Protein: 7.6 g

Directions

Cake

Step 1 complete
Preheat oven to 350F
Step 2 complete
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.
Step 3 complete
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.

Frosting

Step 4 complete
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.
Step 5 complete
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.