Chocolate Almond Butter Cake with Coconut Fudge Frosting

Surprisingly light and chocolatey this torte is made without grains and topped with deliciously gooey chocolate coconut fudge.

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Servings

  • 2 cups almond butter

  • 4 eggs

  • 2/3 cup melted coconut oil

  • 2/3 cup maple syrup

  • ½ cup coconut sugar

  • ½ cup cocoa powder

  • 4 tsp vanilla extract

  • 1 tsp almond extract

  • 1 tsp baking soda

  • ½ tsp sea salt

  • Coconut Fudge Frosting:

  • 6 Tbsp coconut oil

  • 3 oz 100% liquor chocolate discs

  • ½ – ¾ cup coconut sugar

  • 3 Tbsp arrowroot powder

  • 1/3 cup coconut cream

  • 2 tsp coconut vinegar

  • 1 pt strawberries, sliced

Instructions

For the Torte: Preheat oven to 350°F. Like bottoms of 2 – 9” round cake pans with parchment paper. Place all ingredients in a mixing bowl and mix until well blended. Pour batter into cake pans, spreading out evenly. Bake for 30-35 minutes or until knife inserted in center comes out clean. Let cool in pans on cake rack for 10 minutes. Remove from pans and cool completely on racks.

For the Frosting: In a small saucepan combine coconut oil, chocolate and coconut sugar. Whisk over very low heat until chocolate is melted. Whisk in the arrowroot powder, coconut cream and vinegar. Pour mixture into a blender and blend on high for 60 seconds. Refrigerate frosting until thickened; spread between 2 layers of cake and over top of cake, allowing frosting to run down sides of cake, if desired. Top with sliced fresh strawberries.