Oh my word. Talk about good - my family had no idea it was a healthier cake made with all clean eating ingredients! You'll flip over this vanilla cake with chocolate frosting!!
If you follow the 21-Day fix meal plan, you'll be happy to know that this is 21-Day Fix APPROVED. In fact, it is from Autumn's new cookbook called Fixate! I adapted it slightly, replacing the almond an coconut flour with white whole wheat flour.
I honestly don't do much baking anymore so when this cookbook was released, with DESSERTS, I immediately had to try most of them. And I have! I will be sharing more of the recipes as I make them again. In the meantime, if you'd like to purchase the cookbook itself, click HERE. Um, did someone say Fix approved Skinny Cocktails???
1 1/2 cups white whole wheat flour
2 teaspoons baking powder
1/4 teaspoon sea salt
3/4 cup unsalted organic butter, room temperature, divided
1 cup of honey (or maple syrup)
4 large eggs
1/4 cup + 3 tablespoons unsweetened almond milk
1 teaspoon pure vanilla extract
2/3 cup unsweetened cocoa powder
Preheat oven to 350 degrees. Coat a 9-inch round cake pan with non-stick cooking spray and set aside. Combine the flour, baking powder and salt in a medium bowl and mix well. Set aside.
In a medium bowl, using an electric mixer, cream together 1/2 cup butter and 3/4 cup honey for 1 minute. Add eggs 1 at a time, beat until blended. Add flour mixture to butter mixture and beat until creamy.
Pour batter into prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool on a baking rack.
Beat the remaining 1/4 cup butter in a medium bowl for 1 to 2 minutes or until creamy. Add remaining 3 tablespoons of almond milk to butter and beat until blended. Add cocoa powder, beat until blended, scraping down the sides of the bowl.
Slowly add the remaining 1/4 cup honey while beating on medium speed. Once cake is cooled, evenly spread with frosting and cut into 12 slices.
(Source: Adapted from the Fixate Cookbook)