Vanilla Cake with Chocolate Frosting

We made this cake for Ziggy's second birthday, and it was perfection. No sugar required, and gluten free to boot.

1 c almond flour
1/2 c coconut flour
2 tsp baking powder
1/2 tsp sea salt

3/4 c unsalted butter, divided use
1 c honey, divided use
4 large eggs
1/4 c unsweetened almond milk + 3 Tbsp
1 tsp vanilla extract
2/3 c unsweetened cocoa powder

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Preheat oven to 350*

Coat a 9 inch round baking pan with spray; set aside

Combine flours, baking powder and salt in medium bowl. Set aside. 

Cream together 1/2 c butter, 3/4 c honey using a mixer. Add eggs one at a time; beat until blended. Mix in 1/4 c milk and extract.

Add flour mixture, beat until creamy.

Pour batter into prepared pan. Bake 25-30 minutes, or until a fork comes out clean.

Meanwhile, prepare frosting: 

Combine 1/4 c butter, remaining 3 Tbsp almond milk. Beat until blended. 

Add cocoa, beat until blended, scraping sides as needed. Slowly add remaining 3/4 c honey.

Once cake is cool, spread evenly with frosting. Top with whatever your heart desires!

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Recipe from the Fixate cookbook.

Serves 12