Moist Almond Chocolate Cake
Ingredients:
3/4 cup (12 tbps) grass-fed unsalted butter (or coconut oil)
1 cup coconut palm sugar
4 eggs-pasture-raised
1/2 cup goat milk or coconut milk
1 tsp vanilla
1 1/2 cups almond flour
1/2 cup organic coconut flour
1/4 tsp salt-fresh ground sea or rock salt crystals
2 tsp baking powder (or 1 tsp baking soda)
optional: 3 tablespoons cocoa powder
Directions:
In a bowl combine flours, salt, baking powder and optionally cocoa powder. Ensure no white balls are visible by mixing well with ball of a spoon.
In a separate bowl, cream together melted butter and sugar until smooth.
Add in eggs, one at a time, and beat until fully blended in.
Add milk and vanilla and mix until combined.
Beat the dry ingredients into the wet ingredients and beat until creamy.
Spread unto greased 9"x13" cake pan and bake at 350F (177C) for 30 minutes.
Cover with cotton towel to cool.
Serve fresh fruit/berries and optionally goat kefir or yogurt.
3/4 cup (12 tbps) grass-fed unsalted butter (or coconut oil)
1 cup coconut palm sugar
4 eggs-pasture-raised
1/2 cup goat milk or coconut milk
1 tsp vanilla
1 1/2 cups almond flour
1/2 cup organic coconut flour
1/4 tsp salt-fresh ground sea or rock salt crystals
2 tsp baking powder (or 1 tsp baking soda)
optional: 3 tablespoons cocoa powder
Directions:
In a bowl combine flours, salt, baking powder and optionally cocoa powder. Ensure no white balls are visible by mixing well with ball of a spoon.
In a separate bowl, cream together melted butter and sugar until smooth.
Add in eggs, one at a time, and beat until fully blended in.
Add milk and vanilla and mix until combined.
Beat the dry ingredients into the wet ingredients and beat until creamy.
Spread unto greased 9"x13" cake pan and bake at 350F (177C) for 30 minutes.
Cover with cotton towel to cool.
Serve fresh fruit/berries and optionally goat kefir or yogurt.
