Monday, February 15, 2016

21 Day Fix Vanilla Cake with Chocolate Frosting

I made this for a special treat for Valentine's Day for our family!  I didn't know what to expect, but I had heard it was really good!  I started making it and wondered if it was going to turn out ok.  My hubby even turned his nose up to this as I was making it and thought he'd have to go out and get a different dessert for the kids! did NOT disappoint once we dug into it!!

I will warn you, this is not your typical cake batter that you would expect.  I did have concerns that it would cook up properly as I was going through, so just know there is going to be some separation when you're mixing the honey, butter and eggs...this was normal (at least in my preparation)...however it did turn out just fine!!

I did have to add a considerable amount of time for cooking.  It called for 25-30 minutes and I probably cooked it for closer to 40-45 minutes.  It was still very moist and absolutely delicious!

21 Day Fix Vanilla Cake with Chocolate Frosting,, Julie Little

Vanilla Cake with Chocolate Frosting (Taken from the Fixate Cookbook)
Serves: 12 (one slice each) Prep Time: 20 min.  Cooking Time: 30 Min

  • 1 cup       almond flour
  • 1/2 cup   coconut flour
  • 2 tsp       baking powder
  • 1/4 tsp    sea salt
  • 3/4 cup   unsalted organic grass-fed butter (divided use)
  • 1 cup      raw honey (or maple syrup) divided use
  • 4             large eggs
  • 1/4 cup + 3 tbsp.  unsweetened almond milk, divided use
  • 1 tsp       pure vanilla extract
  • 2/3 cup   organic unsweetened cocoa powder, sifted
  1. Preheat oven to 350 degrees F
  2. Coat a 9 inch round baking pan with spray.  Set aside.
  3. Combine almond flour, coconut flour, baking powder, and salt in a medium bowl; mix well.  Set aside.
  4. Cream together 1/2 cup butter and 3/4 cup honey in a medium mixing bowl; beat on medium speed for 1 minute.
  5. Add eggs one at a time; beat until blended.
  6. Add 1/4 cup almond milk and extract; beat until blended.
  7. Add almond flour mixture to butter mixture; beat until creamy.  
  8. Pour batter into prepared pan.
  9. Bake 25 to 30 minutes (mine took closer to 40-45 minutes)
  10. Whip remaining 1/4 cup butter in a medium bowl; beat on medium speed for 1 to 2 minutes, or until creamy.
  11. Add remaining 3 tbsp almond milk to butter; beat until well blended.
  12. Add cocoa powder; beat until well blended, scraping bowl occasionally.
  13. Slowly add remaining 1/4 cup honey while beating on medium speed.  Set aside.
  14. Once cake is cool, evenly spread frosting; cut into 12 slices.

Container equivalents per serving:
2 yellow
1 blue
1 tsp

Nutritional information:
308 calories
Total Fat: 19 g
Saturated Fat: 9 g
Cholesterol: 92 mg
Sodium: 188 mg
Carbohydrates: 30 g
Fiber: 4 g
Sugars: 22 g
Protein: 6 g

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