Chocolate Cake w/Peanut Butter Filling

Small Slice 

Approximately 816 Sugar Calories for the entire cake

Serves 8 large slices for approximately 102 Sugar Calories

or 

Serves 16 small slices for approximately 51 Sugar Calories

Ingredients for Cake

• 1 Cup - Almond Flour
• 1 Tsp - Baking Soda
• 1/4 Tsp - Baking Powder
• 2 Tbs - Coconut Palm Sugar (96 Sugar Calories)
• 2 Tbs - *Ground Flaxseed 
• 6 Eggs - 4 Egg Whites & 2 Whole Eggs
• 6 Tbs - Cocoa Powder
• 4 Tbs - Unsweetened Coconut Milk
• 4 Tbs - Virgin Coconut Oil
• Butter Spray

Note: (Double recipe to make 2 batches, for a bottom and top layer) if you would like to make cupcakes 1 batch makes 12.

Directions

1. Preheat oven to 350.
2. Mix together dry ingredients in large bowl.
3. Add the remaining ingredients.
4. Whisk until well combined.
5. Spray a 9" round pan with the butter spray. 
6. Pour batter into pan and bake for 20 minutes. 
7. Repeat process for 2nd batch. 

*Ground Flaxseed in a Magic Bullet or Food Processor. 

Ingredients for Peanut Butter Filling

• 1/4 Cup - Natural Peanut Butter
• 4 Oz Pkg Cream Cheese
• 3/4 Cups - *Powdered Coconut Palm Sugar (576 Sugar Calories)
• 1/2 Vanilla Bean
• 1 Tbs - Unsweetened Coconut Milk

Directions

1. Warm cream cheese in microwave for 30 seconds.
2. Mix together all ingredients until well combined

*How to make powdered coconut palm sugar: Add regular coconut palm sugar in a blender. Blend on low speed till it's a fine powder. Leave lid on for a while so the powder can settle. 

Ingredients for Chocolate Whipped Icing

• 2 Cups - Heavy Whipping Cream
• 6 Tbs - Cocoa Powder
• 1 Tbs - Coconut Palm Sugar (48 Sugar Calories)

Directions

1. Mix the cocoa powder and coconut palm sugar. 
2. Pour in heavy whipping cream.
3. Using a handheld mixer, on low speed whip up ingredients till soft peaks form. 
4. Put icing on cake before serving.

Note: The cake will need to stay in the refrigerator due to the icing being made from milk. It will melt...

Enjoy!