Life without grains, gluten, dairy and refined sugar should not be boring. Or bland. Here's how.
Spicy, moist, sweet and decadent. Fun to make and sensational to have in the fridge.
In a small bowl combine the coconut milk and lemon juice. Set aside at room temperature to allow to sour.
Preheat the oven to 180C.
Grease a 13x9x2 inch baking pan with coconut oil, or two 8 1/2 inch round cake pans. Set aside.
In a medium bowl combine the almond flour, baking powder, cinnamon, soda, nutmeg, cloves and ginger. Set aside.
In a mixing bowl, beat the coconut oil on high speed for 30 seconds. Add the coconut sugar and vanilla, beat until well combined. Add the eggs 1 at a time beating well after each addition.
Alternately add flour mixture and sour coconut milk, beating on low speed after each addition just until combined.
Pour into prepared pan or pans.
Bake for 35-40 minutes for the 13x9x2 inch pan, 30-35 minutes for the round pans. Allow to cool before frosting.
Once frosted chill in the fridge to firm the frosting, at least 20 minutes.
Place all the ingredients, except the 2 tbsp coconut oil, in a mixing bowl and beat until fully combined. Scrape down the sides and beat again.
Turn the mixer on low and slowly add the melted coconut oil, mixing until smooth.
Place the frosting in the fridge for 30 minutes before using.
Store leftovers in the fridge.
Servings 20
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.