A delicious paleo yellow birthday cake that is rich, moist and fluffy! The chocolate icing contains ghee but feel free to swap out for coconut oil or perhaps full coconut cream.
1 1/2 cups full fat coconut milk
1 tsp apple cider vinegar
1/2 cup maple syrup
1 tsp vanilla
4 cups almond flour
2/3 cup tapioca flour
1/4 cup coconut flour
1 cup coconut sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
8 super soft medjool dates
2/3 cup almond butter
Preheat oven to 350 F.
Whisk the wet ingredients together in a medium sized bowl. In a large bowl mix the dry ingredients. Add the wet to the dry ingredients and mix until well incorporated.
Grease two 8 inch round cake pans with coconut oil. Pour the cake batter into the two prepared cake pans evenly. Bake for 35 minutes or until golden brown and a toothpick comes out clean.
While cakes are baking make the icing. In a small, heavy bottomed pot melt the chocolate chips on low heat, stirring often. Set aside. Pit the dates and add them to the food processor (use very soft, fresh dates here!). Pulse until a paste is formed- it will likely form into a ball. Add the almond butter and ghee. Mix until combined evenly. Pour the melted chocolate chips in and blend. The icing will be more liquid at this point so let it sit in the fridge for about 10-15 minutes until thick, creamy and spreadable.
To build your cake, carefully remove the cake from the pans. Top with icing and then edible flowers of choice! Enjoy!
* You can use whatever icing you want. If you are looking for something dairy free, this Salted Almond Butter Coconut Whip would be delicious!
*if you make this icing use very fresh and soft dates! The harder dates will not blend nicely into a paste.
Keywords: paleo, gluten free, cake