Vanilla Cacao Nib Layer Cake w/ Chocolate Frosting

Dietary

Sugar Free

Low Carb

Calories per serving

315

Servings

Ingredients

1 c cashew flour (or almond flour)
1/4 c coconut flour
1/8 t salt
1/2 t baking soda
2 eggs
1/3 c unsweetened applesauce
1/3 c coconut oil
1/3 c canned coconut milk
1 T pure vanilla extract
2 T cacao nibs
1 batch Chocolate Cream Cheese Frosting

Directions

Preheat oven to 350 degrees.
Grease 2 (7 inch) round cake pans or line with parchment paper.
Combine cashew/almond flour, coconut flour, salt, and baking soda in a bowl.
In separate mixing bowl, beat eggs lightly.
Add applesauce, coconut oil, coconut milk, and vanilla and beat lightly.
Add dry ingredients and mix until just combined, being careful not to over mix.
Pour batter into cake pans.
Bake 35-40 minutes, until toothpick inserted in center comes out clean.
Flip cakes over onto cooling rack and remove from pans.
Allow to cool fully while making Chocolate Cream Cheese Frosting.
Transfer bottom cake layer onto plate and frost top.
In small bowl, mix stevia and cacao nibs together.
Sprinkle 1 1/2 tablespoons cacao nibs on top of frosting.
Place top cake layer on top and frost top. Frost sides of cake and smooth frosting.
Sprinkle remaining cacao nibs in center of cake.

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