Chocolate Cake with Cashew Icing
2/3 C Almond Flour
1/3 C Coconut Flour
2/3 C Arrowroot
1/2 C Cocoa Powder
1 1/2 tsp Baking Soda
1/2 tsp Baking Powder (Clabber Girl brand is clean)
1/2 tsp Salt
1 tsp Cinnamon
1 Very Ripe Banana
3/4 C Coconut Milk
1/4 C Coconut Oil
1/2 C Honey
2 tsp Cider Vinegar
2 Tbsp Ground Flax
1 Pkg Gelatin
Mix the dry ingredients together and add the mashed banana mixing well.
In a small sauce pan over medium heat warm the coconut milk and coconut oil, add the gelatin and let it sit and thicken off the heat for about 5 minutes.
Add the gelatin mixture and the remaining ingredients to the dry mixture and blend together.
Bake in a 350 degree oven for 25 minutes in a 9 inch round pan that has been greased well.
Cool slightly and turn out of the pan to ensure it doesn't stick.
Icing:
1 5oz Jar of Cashew nut butter
1/2 C Honey
1/3 C Cocoa Powder
blend the ingredients together and stir until it is smooth and a little glossy. Ice the sides and top of the cake with the icing.
You have put together some amazing foods, from the snacks to the main courses but this one is a topper!!! So good and moist, you've got a true talent for paleo baking, MMMMMMMMMMMMMM!!!
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