So, it’s official: I AM BRILLIANT. Not to “toot” my own horn or anything, but this is recipe is an original Baconista creation. No one, no where has EVER attempted a Neapolitan flavored cake. This was one of my biggest successes to date. On the first try, I pretty much nailed it. You have to be patient with this recipe and have alot of time. I was doing work at home, so it was easy for me to put together all the pieces…
I recently organized my pantry and let me tell ya- it makes cooking/baking a whole lot easier. I bought clear, twistable containers in 3 various sizes, created some homemade labels, and voila! My pantry was suddenly clean as a whistle and b-e-a-utiful.
So, this is a long recipe. I swear, just stick with it, it totally pays off. I PROMISE! Both the cakes came out super moist and had great flavor. As you can tell, I’m really pattin’ myself on the back with this one. PLUS, I feel sooo cool because I think it’s super original to the paleo world.
Side tangent: I’m sorta sick right now and have this super bad head cold, but regardless of this, I tried to learn some new music today. All in all, my friday evening consisted of a 20-something makin’ some cake while singing along to her favorite MT (musical theatre) songs. #White Girl Problems.
- 1/2cup coconut flour, sifted
- 1 tsp celtic sea salt
- 1/4 tsp baking soda
- 6 eggs
- 1/2 cup Kerrygold butter, melted
- 2/3 cup of erythritol
- 1 tbsp vanilla extract
- 1 vanilla pod, seeds scraped and added to mixture
- Combine coconut flour, salt, and baking soda
- In a separate bowl blend together eggs, Kerry gold butter, Maple Syrup and vanilla
- Mix wet ingredients into dry and blend with a mixer or hand blender until smooth
- Pour batter into 1- 9 inch cake pan
- Bake at 350 for 35 minutes
- 1/3 cup coconut flour
- 1/4 cup high quality cacao powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon celtic sea salt
- 4 eggs
- 1/4 cup of Kerrygold butter, melted
- 1/2 cup erythritol
- 1/4 cup baking chocolate
- ¼ cup of water
- 1 tablespoon vanilla extract
- Preheat oven to 350° F
- Grease cake pans and line the bottoms with parchment paper
- Melt the ¼ cup of baking chocolate and ¼ cup of water in pot or in small microwave safe bowl
- Combine coconut flour, cacao, baking soda and salt in a small bowl and set aside.
- In the bowl of a stand mixer, with whisk attachment, whisk the eggs.
- Add the oil/butter/ghee, maple syrup, coffee and vanilla extract and continue to mix until combined.
- Add the dry ingredients into the wet ingredients.
- Mix on low speed until the dry ingredients are incorporated – about 30 seconds. Scrape down sides of mixing bowl (you may need to do this a couple of times) and beat cake batter on high speed for about one full minute so that the batter is fluffy
- Bake 30 minutes in 1- 9 inch pan, toothpick inserted in the center comes out clean
- Allow to cool on a wire rack for about 10-15 minutes
- Use a knife to loosen the sides of the cake from the pan and turn out onto the wire rack and allow to cool completely.
- 1 cup palm shortening
- 1/4 cup raw honey
- 1/3 cup erythritol
- 2 Tsp vanilla
- 4 Tbsp arrowroot powder
- 4 Tbsp coconut flour
- 4 Tbsp coconut oil or kerrygold butter, melted
- 1/4 tsp sea salt
- ¾ – 1 cup of ground freeze-dried strawberries (depending on how strawberry-ish you want it!)
- Take whole freeze-dried strawberries and process into a powder in your food processor
- In a mixing bowl, combine everything except the coconut oil
- Blend with a hand mixer until well combined
- Drizzle coconut oil in slowly while mixing on high
- Mix until whipped together
PUT IT TOGETHER!!! Make sure your cakes are completely cooled before you start to assemble the cake.
I sliced fresh strawberries to put in between the layers.. .YUM
Side note: If you like A LOT of frosting, I would DEFINITELY double the frosting recipe. I wish I would have because the frosting is DA-BOMB-DOT-COM. If your not a huge frosting person stay with the original recipe.