Grain Free Chocolate Cake, with Butter Cream Frosting!
This is, believe it or not HEALTHY! Yep! Oh and the frosting too! :)
This is actually high in protein, CLA (top bat burner on the market), omega 3's, low in sugar, high in antioxidants and magnesium. And sense the frosting contains xylitol (comes from birch bark, its the next thing after stevia so its REALLY REALLY LOW in sugar content! But it looks and tastes like sugar). Xylitol is actually very good for your teeth and will protect your teeth from cavities!
2 cups blanched almond flour
1/4 cup unsweetened cacao powder or cocoa
1/2 tsp. sea salt
1/2 tsp. baking soda
1 cup honey or 3/4 cup maple syrup
2 large fresh free range eggs
1 tsp. pure vanilla extract
Preheat oven to 350 degrees and grease a 9 inch cake pan with coconut oil and powder with almond flour.
In large bowl combine dry ingredients. In medium bowl combine wet ingredients. Stir dry ingredients together with the wet ingredients and beat with a hand held beater. Pour into cake pan and bake for 35-40 minutes.
Butter Cream Frosting
2 blocks of soft kerrygold organic grass-fed butter (or 2 cups of ghee to make it dairy free)
1 cup powdered xylitol (powder it in a coffee bean grinder)
1 tsp. vanilla extract
1 tbsp. arrowroot powder
Beat butter/ghee, xylitol and vanilla with a hand held beater until creamy.
I made up the frosting recipe! But the cake recipe comes from Elana Amsterdam's cook book The Gluten Free Almond Flour Cookbook
To make this a double layer cake just double the recipe. And frost top of bottom layer to have frosting in the middle!