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I am not into cutting corners when it comes to flavor. If I have to choose between health and flavor (which, first off, is not a choice anyone should have to encounter), I’ll usually opt for a small amount of the great tasting item over a plateful of tasteless healthy stuff. The best is when you don’t have to choose. Yes, this is a birthday cake with chocolate frosting, but it’s grain free, dairy free, refined sugar free and totally paleo. If you’re not familiar, Paleo is a lifestyle where you eat only whole ingredients, so no fillers, and are grain free, refined sugar free, and dairy free – among other restrictions. Gluten Free baking can present challenges because you’re removing the protein – gluten – that gives baked goods structure, but I’ve found success by using almond flour, coconut flour, and plenty of eggs for structure. I teamed up with Almond Breeze for today’s recipe, and noticed that the Almondmilk Coconutmilk blend not only adds flavor, but moisture too.

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For two 9 inch cakes

1/2 cup coconut flour

1/2 cup almond flour

1/2 teaspoon baking soda

1/4 teaspoon sea salt

7 eggs

1 cup melted coconut oil

1 cup maple syrup

2 tablespoons vanilla extract

1/4 cup Almond Breeze Almondmilk Coconutmilk Original Unsweetened


Preheat oven to 350F

Mix dry ingredients in a bowl. In another bowl whisk together all wet ingredients. Pour the wet ingredients into the dry mixture and mix well. Pour batter into greased pans and bake for 20-25 minutes.

When the cake is fully cooled, top with frosting. I love the look of naked cakes, so I didn’t bother with the sides. Double the frosting recipe if you want to coat the entire cake.


8 ounces unsweetened baking chocolate

1/4 cup coconut oil

2/3 cup maple syrup

1 cup almond butter

2 tablespoons vanilla extract

1/2 cup Almond Breeze Almond Coconut Milk


Melt chocolate and coconut oil in a thick saucepan or double broiler. Stir and remove from heat when melted. Stir in maple syrup. Allow to cool. Transfer mixture to mixing bowl and beat in almond butter until a thick frosting is formed. Add vanilla extract. You can add the almond coconut milk now to thin it out, or if it’s a bit loose, refrigerate it until an hour before use. An hour before frosting the cakes, remove the frosting from refrigerator and bring the frosting to room temperature. Pour the almond coconut milk into the frosting and beat into a whipped consistency.

This post is sponsored by Blue Diamond Almond Breeze Almondmilk.