INGREDIENTS :
Cake:
224g (2 cups) Coconut Flour
80g (1 cup) Regular Cocoa Powder
1+1/2 tsp Double-Acting Baking Powder
1 tsp Baking Soda
1/8 tsp Salt
7 Eggs
6 Egg Whites
1 cup Unsweetened Vanilla Almond Milk
1/3 cup Brewed Coffee, cooled to room temperature
308g (1+1/4 cups) Unsweetened Applesauce
1 tbs Vanilla Extract
2 tsp Stevia Extract
Frosting:
1+1/2 cups + 1 tbs Unsweetened Vanilla Almond Milk
2 tsp Butter Extract
1 tsp Vanilla Paste
2 tsp Stevia Extract
210g (10 scoops) Chocolate Brown Rice Protein Powder
Ganache:
1.5oz Dark Chocolate
1 tsp Coconut Oil
INSTRUCTIONS :
For the Cake:
Preheat the oven to 350 degrees Fahrenheit, spray three 8 inch cake pans with cooking spray and line with parchment paper circles.
In a small bowl, whisk together the coconut flour, cocoa powder, baking powder, baking soda and salt.
In a large bowl, whisk together the eggs, egg whites, milk, coffee, applesauce and extracts.
Dump the dry ingredients into the wet ingredients and whisk very well.
Pour the batter into the prepared pans and bake for 42 minutes, or until the surface of the cakes spring back when tapped. Let cakes cool in the pans for 20 minutes and then flip them over onto wire cooling racks and let cool completely.
For the Frosting:
In a small bowl, whisk together the almond milk, butter extract, vanilla paste and stevia extract.
Add the protein powder and stir together.
Layer the cakes and frost the cakes.
For the Ganache:
Break the chocolate into pieces and place in a microwave-safe bowl. Microwave at 30-second intervals, stirring between each one, until melted.
Stir in the coconut oil.
Drizzle over the cake and let it solidify.
Cake:
224g (2 cups) Coconut Flour
80g (1 cup) Regular Cocoa Powder
1+1/2 tsp Double-Acting Baking Powder
1 tsp Baking Soda
1/8 tsp Salt
7 Eggs
6 Egg Whites
1 cup Unsweetened Vanilla Almond Milk
1/3 cup Brewed Coffee, cooled to room temperature
308g (1+1/4 cups) Unsweetened Applesauce
1 tbs Vanilla Extract
2 tsp Stevia Extract
Frosting:
1+1/2 cups + 1 tbs Unsweetened Vanilla Almond Milk
2 tsp Butter Extract
1 tsp Vanilla Paste
2 tsp Stevia Extract
210g (10 scoops) Chocolate Brown Rice Protein Powder
Ganache:
1.5oz Dark Chocolate
1 tsp Coconut Oil
INSTRUCTIONS :
For the Cake:
Preheat the oven to 350 degrees Fahrenheit, spray three 8 inch cake pans with cooking spray and line with parchment paper circles.
In a small bowl, whisk together the coconut flour, cocoa powder, baking powder, baking soda and salt.
In a large bowl, whisk together the eggs, egg whites, milk, coffee, applesauce and extracts.
Dump the dry ingredients into the wet ingredients and whisk very well.
Pour the batter into the prepared pans and bake for 42 minutes, or until the surface of the cakes spring back when tapped. Let cakes cool in the pans for 20 minutes and then flip them over onto wire cooling racks and let cool completely.
For the Frosting:
In a small bowl, whisk together the almond milk, butter extract, vanilla paste and stevia extract.
Add the protein powder and stir together.
Layer the cakes and frost the cakes.
For the Ganache:
Break the chocolate into pieces and place in a microwave-safe bowl. Microwave at 30-second intervals, stirring between each one, until melted.
Stir in the coconut oil.
Drizzle over the cake and let it solidify.
