Did I need to a reason to make a double layer cake? Nope.
Did I have a reason? I guess you could say I did Yesterday was my 27th birthday and I baked myself a vanilla cake with chocolate frosting – my all-time favorite combination.
Smiles all around on my end, I am a happy girl.
This cake is moist and springy and not overly sweet. I adore the combination of oat and coconut flours and the addition of the arrowroot results in a lighter and less dense cake
It’s also nut-free for those of you have a nut allergy. I am not sure how to make this vegan…I’ll have to work on that.
Vanilla Cake with Chocolate Frosting
Description
Did I have a reason? I guess you could say I did Yesterday was my 27th birthday and I baked myself a vanilla cake with chocolate frosting - my all-time favorite combination.
Ingredients
Vanilla Cake with Chocolate Frosting
Chocolate-Avocado Frosting
Instructions
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Vanilla Cake with Chocolate Frosting
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Preheat oven to 350°. Lightly grease two 6 inch round cake pans with coconut oil/butter and line bottom with parchment paper. Set aside.
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In a bowl, whisk together dry ingredients (flours through salt). In a separate bowl, blend or whisk together remaining ingredients.
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Add wet ingredients to the dry and stir until incorporated and well combined.
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Divide batter among the two prepared pans and tap on the counter to remove air bubbles. Bake for 25-30 minutes or until cake is cooked through and toothpick inserted comes out dry. Remove from oven and let cool for 10 minutes. Carefully remove cakes from pan and let cool completely on a wire rack
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Prepare frosting below. Assemble cake by frosting the bottom layer on a cake stand or plate. Top with remaining cake layer and finish with frosting.
Chocolate-Avocado Frosting
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Combine all ingredients in a food processor until smooth and creamy. Let sit in the refrigerator for several minutes to harden slightly (coconut oil will cool down) and frost cake.
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