Difficulty: Medium
Prep Time: 30 Mins
Cook Time:
30 Mins
Total Time:
1 Hr
I made this for my partner’s birthday and it was delicious.
Ingredients
-
Dry Ingredients
- Wet Ingredients
- Cashew Buttercream Frosting Base
- Optional Frosting Flavors (mix & match as desired)
Instructions
-
Pre-Prep
- (If Necessary) Grind Almonds and Flax into flour
- Preheat oven to 375°
- Use anti stick spray or coconut oil on two round 9" pans Cashew Buttercream Frosting
- Boil a pot of water and pour enough boiling water to completely cover the cashews, then leave them to soak at least one hour
- Drain Cashews, then add to food processor along with the rest of the frosting ingredients - Coconut Milk, Maple Syrup, Coconut Oil, Key Lime Juice, Vanilla, Salt, and optional flavorings
- If the frosting is refrigerated before use, warm it gently in a pot of water while stirring constantly until it reaches desired application consistency Cake
- Heat Coconut Oil until liquid, then mix it well with the Maple Syrup, Coconut MIlk, and Lemon Juice. Set aside
- Put 1-1 Baking Flour, Almond, Flax Seed, Baking Powder, & Baking Soda in a bowl and combine well
- Combine wet and dry ingredients, then scoop or pour into the waiting pans
- Bake for 30-35 minutes, or until they has darkened a little and a knife inserted comes out clean
- Carefully remove cakes from pan and place them on a rack if possible. If it is sticking, allow it to fully cool in pan
-
If still in pan, remove cakes and place on flat surface. Frost cake with prepared buttercream frosting, both on top and between layers. Optionally, you can add loose unsweetened or sweetened coconut flakes to the top and between layers
