The Best Gluten Free Birthday Cake I Ever Made
- 1/3 cup ghee
- 3 eggs
- 1.6 cup coconut sugar +
- 1 tbsp coconut sugar
- 10 drops stevia OR
- 1 tsp pulverized stevia leaf powder
- 1/3 cup nutmilk (homemade tastes best)
- dash sea salt (to taste)
- 1 tbsp cacao or cocoa powder
- 1 box Simple Mills Chocolate cake mix
Pre heat oven to 350 degrees F.
Line the bottoms of two round 9 inch cake pans with parchment paper.
Lightly grease with ghee and dust with coconut flour and cocoa powder.
Put ghee, eggs, coconut sugar, stevia and nutmilk in your bowl and whisk thoroughly.
Add 1/3 of the Simple Mills mix and the remaining cocoa powder and salt.
Gently whisk to combine.
Scrape the edges of the batter then gently incorporate the remaining ingredients into the bowl.
Before dividing up the batter evenly between both pans, make sure to scrape the edges one last time to make sure all ingredients are properly incorporated- this step cannot be skipped.
Bake for 20-25 minutes, or until a knife poked in the center comes out clean.
Let cool for at least 20 minutes before it is ready to transfer.
With a knife, loosen the edges of the cake from the pan, then flip them onto separate plates and peel off the parchment paper.
When the cakes are fully cooled down, spread a thin layer of avocado frosting (use about 1/4 or 1/3 of your batch) onto the flat sides. Stick each in the freezer for 5 minutes or until slightly hardened.
Spread raspberry sauce on the bottom slice that is on your chosen serving plate and very carefully transfer the other layer, frosted side down on top of the raspberry frosted layer. Place back in the freezer for 5 more minutes.
Take your cake out and finish frosting the outside with the remaining chocolate frosting.
Again, freeze and once set, drizzle almond butter around the sides.
Freeze for 15 minutes for your almond butter drizzle to set. Then add more raspberry sauce on top- you want to make sure your almond butter has set so that your raspberry sauce does not drip down the sides.