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Paleo Vanilla Yogurt Cake & Salt Chocolate Frosting
A Paleo retro vanilla sheet cake to further weaken the knees with a salted chocolate frosting. Gluten-free, grain-free, with a dairy-free option.
Prep Time 10 minutes
Cook Time 18 minutes
Softening Butter + Cooling Cake Time 1 day 2 hours
Total Time 1 day 2 hours 28 minutes
Servings 10 slices
Ingredients
DRY
- 1.5 c almond flour
- 3/4 c + 2 T tapioca starch
- 1/4 c + 1/3 c coconut flour
- 1/4 c coconut sugar
- 1/2 c finely ground maple sugar
- 1 tsp baking soda
- 1/4 tsp sea salt
WET
- 2 eggs
- 1/2 cup coconut milk yogurt
- 3/4 c water
- 1/2 T ACV
- 1 tsp pure vanilla extract
FROSTING
- 12 ounces 1.5 c grass-fed salted butter (like Kerrygold), softened overnight at room temp (sub 1.5 c palm shortening + 3/4 tsp sea salt for dairy-free)
- 1 tsp pure vanilla extract
- 1 c finely ground maple sugar
- 1/2 c + 3 T cocoa powder
Instructions
CAKE
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Heat oven to 350 F. Grease a 9x13 glass baking dish.
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Mix together dry ingredients in stand mixer or large mixing bowl.
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Whisk together wet ingredients separately in large mixing bowl, then slowly pour wet into dry while beating on low.
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Stir batter well, scraping bottom thoroughly, then pour into baking dish.
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Bake 18 to 25 mins, or just until toothpick inserted in center comes out with a few moist crumbs. Do not over bake or it will be dry due to the coconut flour. (Under-bake when in doubt, because gooey cake is better than dry cake!)
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Cool completely (about 2 hours), then make the frosting.
FROSTING
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Beat butter and vanilla together until smooth, then beat in the maple sugar.
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Beat in the cocoa until creamy, then slather over tops of completely cooled cakes.
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Serve at room temperature. Store covered well in the fridge for up to 5 days. Thaw leftovers on countertop for 30 minutes to 1 hour before serving to soften the frosting and cake.
