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
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!
Recipe from the Fixate cookbook.