Vanilla Cake with Chocolate Frosting!!

Charlie actually ate 2 pieces #husbandapproved & 21 Day Fix approved! (p.s. he hates healthy food)  
One time I made chocolate chip cookies and his first question after taking a bite was "What did you make these with?"

I said "sugar, flour, butter..."

His response?? "That's why they taste so good this time!!"

I'm not gonna lie, I am ALWAYS skeptical of "healthy" desserts. Most of them just don't taste right and I'm not only left disappointed, but still in search of my sweets fix. 

The Fixate cookbook is where this recipe is adapted from and there are SOOO many more amazing recipes in that book! I love it so much that I'm giving away a few of them this month to a few new clients!

Want to get your hands on a FREE FIXATE COOKBOOK?!
email me @ rebeccahendrixfit@gmail.com And I'll Message you the details.

For now, here's the recipe to this cake!!!!

Vanilla Cake with Chocolate Frosting
(adapted from the Fixate Cookbook)

What you need:

Cake:
non-stick cooking spray
1 c almond flour
1/2 c coconut flour
2 tsp baking powder
1/4 tsp sea salt
1/2 c coconut oil
3/4 c pure maple syrup (or raw honey)
4 large eggs
1/4 c unsweetened almond milk
2 tsp pure vanilla extract

Frosting:
1/4 c butter
3 Tbs unsweetened almond milk
2/3 c unsweetened cocoa powder
1/4 c pure maple syrup (or raw honey)

Get Cookin':
1. Preheat oven to 350 degrees F.
2. Coat 9-inch round baking pan with spray. Set aside.
3. Combine dry cake ingredients; mix well. Set aside.
4. Cream together remaining ingredients. Mix well.
5. Add wet and dry mixtures together and beat until creamy.
6. Pour batter into prepared pan.
7. Bake for 35 minutes or until toothpick comes out clean. Cool on baking rack.

For frosting:
Whip butter in bowl until creamy. Add milk, blend. Add cocoa powder; beat until well blended. Add honey (or syrup) and blend well. Spread frosting on cooled cake.




Eating tip: Refrigerate overnight for an even tastier cake!

21 Day Fix Conversions: 2Y 1.5B per serving (serves 12, 1 slice each)