Vanilla cake with chocolate frosting
Servings: 12 servings
21 Day Fix Approved vanilla cake with chocolate frosting.
- 1 1/2 cups white whole wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 3/4 cup unsalted organic butter, room temperature, divided
- 1 cup of honey (or maple syrup)
- 4 large eggs
- 1/4 cup + 3 tablespoons unsweetened almond milk
- 1 teaspoon pure vanilla extract
- 2/3 cup unsweetened cocoa powder
Preheat oven to 350 degrees. Coat a 9-inch round cake pan with non-stick cooking spray and set aside. Combine the flour, baking powder and salt in a medium bowl and mix well. Set aside. In a medium bowl, using an electric mixer, cream together 1/2 cup butter and 3/4 cup honey for 1 minute. Add eggs 1 at a time, beat until blended. Add 1/4 C almond milk and Vanilla extract. Add flour mixture to butter mixture and beat until creamy. Pour batter into prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool on a baking rack. Beat the remaining 1/4 cup butter in a medium bowl for 1 to 2 minutes or until creamy. Add remaining 3 tablespoons of almond milk to butter and beat until blended. Add cocoa powder, beat until blended, scraping down the sides of the bowl. Slowly add the remaining 1/4 cup honey while beating on medium speed. Once cake is cooled, evenly spread with frosting and cut into 12 slices.