Fixate Vanilla Cake with Chocolate Frosting

We have been really enjoying ourselves here with the BRAND-NEW "Fixate" Autumn Calabrese cookbook from Team Beachbody!  Each of the recipes contain a key to describe the container usage to align with the popular 21 Day Fix program.  BUT, even if you are not in the midst of doing the 21 Day Fix, this is an excellent clean eating cookbook which is fantastic for ANYONE!  There are 101 recipes and quite a few are marked as gluten-free, vegan, vegetarian and paleo-friendly.  I am a coach with Team Beachbody and this cookbook Fixate is currently available only through coaches!  Find me on Facebook at https://www.facebook.com/jeanette.paradis to learn more!

Contrary to what you may be guessing from the image above, no one here is actually celebrating age 86 (or age 92 with bonus pink candles!) this evening.  Those just so happen to be the "special candles" that the kids saved from their birthdays this year.  It is SO RARE that we bake a cake around here that they felt as though it must be some special occasion and so they decorated!  We turned down the lights and lit the candles and sang.  Memories being made.  Speaking of memories, I went on to share my own former restaurant-world experience with the term "86" which means "hold the, no, or get rid of the" whatever!  My husband told the kids how 1986 was a banner year for his favorite teams - the NY Giants, the NY Mets, the Hartford Whalers and even his own Little League.  Sweet!

Fixate Vanilla Cake with Chocolate Frosting

Serves 12   Prep Time 20 min.   Cooking Time 30 min.

Nonstick cooking spray

1 cup almond flour

½ cup coconut flour

2 tsp. baking powder, gluten-free

¼ tsp. sea salt

¾ cup unsalted organic grass-fed butter, divided use

1 cup raw honey (or maple syrup), divided use

4 large eggs

1/3 cup + 3 Tbsp. unsweetened almond milk, divided use

1 tsp. pure vanilla extract

2/3 cup organic unsweetened cocoa powder, sifted

1)      Preheat oven to 350.

2)      Coat a 9” round baking pan with spray and set aside.

3)      Combine both flours, baking powder and salt and set aside.

4)    Cream together ½ cup butter and ¾ cup honey in a medium bowl and beat at medium speed for 1 minute.

5)      Add eggs one at a time and beat until blended.

6)      Add ¼ cup almond milk and vanilla extract and beat until blended.

7)      Add the flour mixture to the butter mixture and beat until creamy.

8)      Pour batter into prepared pan.

9)    Bake for 25-30 minutes or until a toothpick comes out clean.  Place on a cooling rack.

10)  Whip remaining ¼ cup butter in a medium bowl; beat on medium speed 1-2 minutes or until creamy.

11)   Add remaining 3 Tbsp. almond milk and beat until well-blended.

12)   Add cocoa powder and blend thoroughly; scraping bowl occasionally.

13)   Slowly add remaining ¼ cup honey while beating on medium speed.  Set aside.

14)   Frost cake once cool and cut into 12 slices.  Enjoy!