Vanilla Protein Cake with Peanut Butter Frosting

Ingredients

Cake

• 1/2 cup coconut flour
• 6 tablespoons vanilla protein powder
• 4 tablespoons blanched almond flour
• 8 tablespoons coconut sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup + 4 tablesooons coconut milk*
• 2 eggs**
• 2 teaspoons pure vanilla extract
• 4 tablespoons melted coconut oil
• *full fat/ at room temperature
• **room temperature

Peanut Butter Frosting

• 1/2 cup full fat coconut milk
• 1/2 cup peanut butter
• 2 tablespoons + 1 teaspoon coconut nectar
• 1 teaspoon pure vanilla
• 4 teaspoons melted coconut oil
• 1/8 teaspoon salt

Directions

1. This recipe makes 8 large muffin sized cakes or make lots of little cakes in mini muffin cups. Alternatively you can bake in an 8" greased cake pan.

Cake

1. Preheat an oven to 325F.
2. Whisk together all dry ingredients in a bowl.
3. In a separate bowl whisk together the wet ingredients making sure all ingredients are room temperature to avoid the oil ceasing.
4. Stir the wet mixture into the dry ingredients.
5. Spoon the mixture into muffin cups, silicone cups, or greased ramekins/muffin tins.
6. Bake for 22-25 minutes or until a toothpick comes out clean.

Frosting

1. Combine all ingredients together in a blender until smooth and creamy.
2. Chill in the fridge for at least 4 hours before frosting the cakes.