Cake Ingredients:
- 12 Eggs
- 4 tsp Vanilla
- 3 tsp Baking Powder
- 2 Cups Lakanto MonkFruit Powdered Sugar
- 1 large Cup Ghee
- 1 tsp Redmond’s Real Salt or Himalayan Salt (finely ground)
- 1 cup Coconut Flour
Directions:
Heat oven to 350 degrees.
In a large mixing bowl add the eggs and beat them really well for a couple minutes. Add all the remaining ingredients except the coconut flour. Mix very well with a mixer. Mix on low first and then on high to really mix well, about 3 to 5 minutes. Last, add the coconut flour and continue to mix it well for a couple minutes.
Evenly divide the batter into two round cake pans with a spatula. I like to line the bottom of the cake pans with parchment paper. I cut a circle to just cover the bottom.
Bake for 20 minutes. I use an oven with a convection setting, so your oven may take longer to bake. Just use a knife to check the center for doneness. It should come out clean, with no batter. Although there may be some moisture there, but no batter.
Allow cakes to cool completely before frosting.
Frosting Ingredients
- 4 large avocados
- 8 Tbsp organic baking cocoa
- 1.5 cups Lakanto Monkfruit Powdered Sugar
- 2 tsp Vanilla
- 1/4 cup Ghee
Frosting Directions
Mix all ingredients well with a mixer until creamy and smooth. You can refrigerate it for a bit if needed while waiting for cake to cool. If it gets too hard or stiff, just let it sit out and stir. It will perfectly spread onto a cooled cake. Frost the first layer, then add the second layer; frost it. Then frost all the sides.
The Recipe Train 