Creamcheese Frosting Coconut-Almond Cake

Last night I felt like baking, so I decided to make a cake with some new organic products I purchased last week from WholeFoods-really awesome stuff! Anyway, I wasn’t too sure about how it’ll turnout, so I mixed everything together and prayed for the best. My prayers worked because my cake is delectable! I hope yours comes out just as good, so here we go…


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2 cups Nutiva coconut sugar, 3/8 cups Bob’s Red Mill almond flour, 3/8 cups Bob’s Red Mill coconut flour, 3/4 cups 365 Organic all-purpose flour, 1 1/2 tsp baking powder, 4 Eggs, 1 1/2 Philadelphia cream cheese, 1/3 cup Olive oil, 1 tsp Lemon, 1 pinch Salt, Vanilla Bean, Water, baking pan (13″) and a Large bowl. *Use more or less ingredients to suit your desired cake size*

Directions: Add 1/4 cup almond flour, 1/4 cup coconut flour, 2/3 cup all-purpose flour, 1 1/2 tsp baking powder, 1 1/2 cups sugar, pinch of salt, vanilla bean or essence to taste, 3 eggs, and 1/3 cup olive oil into large bowl and mix well. Add water as needed. Pre-heat oven at 350 degrees. When finished mixing, add contents into baking pan (don’t forget to oil pan), place pan into oven for about 40 minutes or until thoroughly cooked. While cake is in the oven, start prepping your frosting. Mix cream cheese, lemon juice and egg together until it becomes creamy then start adding flour to solidify base. When it reaches your desired consistency, place it aside and wait for cake to finish baking. After you remove cake from the oven, let it cool out and then begin icing. When you’ve completed this process, place cake back into the oven for about 20 minutes at 250 degrees. Your cake should be ready by then and your last step is to place it in the refrigerator to chill for about 1-2 hours. Enjoy! FYI: Cake gets its natural caramel color from the sugar.

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Cake after icing.
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