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Ingredients
- 2 cups raw pecans (or 1 cup pecans and 1 cup walnuts)
- 1 teaspoon baking powder (aluminum free)
- 2 scoops of ML Perfect Protein (Chocolate)
- ¼ teaspoon sea salt
- ½ cup xylitol
- ½ cup butter
- 2 squares of unsweetened chocolate
- 1 teaspoon pure vanilla extract (no sugar - check the label)
- 4 organic free range eggs
- ½ cup unsweetened almond milk or ½ cup of full-fat organic yogurt
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Heat oven to 350 F. Grease and flour (use coconut flour) two 9” pans.
Step 2
Process nuts in food processor pulse until they are meal.
Step 3
Add all dry ingredients to nut mixture and pulse.
Step 4
Heat butter and chocolate in double-boiler until melted. Add in vanilla.
Step 5
In separate bowl combine eggs, almond milk and/or yogurt. Add in butter/chocolate mixture.
Step 6
Add the dry ingredients to wet ingredients and blend together with mixer until smooth. If needed add more almond milk until it’s a smooth pourable batter.
Step 7
Pour cake mixture into pans and bake for30-35 minutes or until toothpick inserted in center comes out clean.
Step 8
Whipped Cream Cheese Frosting
1 cup organic (raw if possible) whipping cream
4 ounces organic (raw if possible) cream cheese
¼ cup xylitol*
½ tsp of vanilla extract
1 cup of organic raw coconut flakes
Berries (raspberries, blueberries, blackberries, etc.)
Step 9
1. Beat whipping cream until stiff peaks form.
2. In a separate bowl, beat cream cheese, xylitol, vanilla until smooth.
3. Gently fold in the whipped cream into the cream cheese mixture until mixed. Frost cake.
4. Sprinkle on coconut and berries. If making a two-layered cake spread a layer of frosting, coconut and berries between layers.
Double the recipe if making two layers!
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