This cake is made with healthy ingredients like almond flour, coconut flour and honey. It’s a dessert you can feel good about eating! If you’re on a Paleo diet, this cake is perfect. It’s grain-free, dairy-free and refined sugar-free. Whether you’re celebrating a birthday or any other special occasion, this cake is sure to be a hit. It’s not only delicious, it looks great too.
Ingredients:
- 3 cups almond flour
- 1/4 cup coconut flour
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking powder
- 3 large eggs
- 1/2 cup honey or maple syrup
- 1/2 cup coconut oil, melted
- 1 tablespoon vanilla extract
- 1/2 cup unsweetened almond milk
For the icing:
- 1 cup palm oil shortening
- 1/2 cup honey or maple syrup
- 2 teaspoons vanilla extract
- 1/2 cup arrowroot powder
- 1 tablespoon coconut flour
Method:
Preheat the oven to 175°C (350°F). Grease and line two 9-inch cake tins with baking paper.
In a large bowl, combine the almond flour, coconut flour, sea salt and baking powder.
In a separate bowl, whisk together the eggs, honey or maple syrup, coconut oil, vanilla extract and almond milk.
Gradually add the dry ingredients to the wet ingredients, stirring until well combined.
Divide the mixture evenly between the two prepared cake tins.
Bake for 25-30 minutes, or until a toothpick inserted in the centre of the cake comes out clean.
Allow the cakes to cool completely before frosting.
To make the icing:
In a large bowl, whisk together the palm shortening, honey or maple syrup and vanilla extract until smooth and creamy.
Gradually add the arrowroot powder and coconut flour and mix well.
When the cakes have cooled, spread a layer of icing on one of the cakes. Place the second cake on top and spread the top and sides of the cake with the icing.
