Sunday I was all gung-ho to make another recipe from the FIXATE cookbook. I was obsessed with this cake. I kept looking at it ever since I got the cookbook. BUT in my head I was thinking "that is a lot of ingredients and a lot of directions". It looked so darn good, I just had to. I had to finally make it. That is when things got ugly.
The ingredients are listed all together for the cake and then the icing. I did not pay very close attention to this part. When it says "divided use", I jumped the gun. I started to just measure and go for it. Then I would get to the next step and realize I jacked it all up. )(%@#%@# My husband is good at math, so helped me back track and add one half more to everything. SO, I finally figured it out, had two cakes instead of one. The mess was HUGE, and to top it off, I spilled my husband's orange juice ALL OVER EVERYTHING. Sticky = messy = pi$$ed. BUT, hey, the cake was delicious! Downside was I waited to eat too long that day and had one of the worst binge eating sessions I had in a long time. I think I ate 4 pieces of cake (after the food I had eaten before). So, a fiasco, BUT I do recommend the cake! Let me know if you make it, what you think, and if you had a better experience than I did!
Vanilla Cake with Chocolate Frosting
for you Fixers, serves 12 2 yellow and 1/5 blue
Nonstick cooking spray
1 cup almond flour
1/2 cup coconut flour
2 tsp baking powder, gluten free
1/4 sea salt (or Himalayan)
3/4 cup unsalted organic grass fed butter,
DIVIDED USE
1 cup raw honey (or maple syrup)
DIVIDED USE
4 large eggs
1/4 cup + 3 TBSP unsweetened almond milk
DIVIDED USE
1 tsp pure vanilla extract
2/3 cup organic unsweetened cocoa powder, sifted
1. preheat oven to 350
2. Coat a 9 inch round baking pan with spray
3. Combine almond flour, coconut flour, baking powder, and salt in a med bowl. Set aside.
4. Cream together
1/2 cup butter and
3/4 cup honey in a med mixing bowl, beat on medium speed for one minute.
5. Add eggs one at a time
, beat until blended.
6. Add
1/4 cup almond milk and extract; beat until blended.
7. Add almond flour mixture to butter mixture; beat until creamy
8. Pour batter into prepared pan
9. Bake 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool
10. Whip
REMAINING 1/4 cup butter in a med bowl, beat on medium speed for 1 to 2 minutes, or until creamy.
11. Add remaining
3 TBSP almond milk to butter; beat until well blended.
12 Add cocoa powder, beat until well blended, scarping bowl occasionally.
13 Slowly add
REMAINING 1/4 cup honey while beating on med speed.
14. Once cake is cool, evenly spread with frosting. Cut into slices (don't eat the entire cake like me!)