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Oreo Cake

Prep time 25 min
Cook time 30 min
Total time 55 min

Prep time 25 min
Cook time 30 min
Total time 55 min

About

It’s not every day that Craig Ballantyne asks you to bake him a birthday cake, so when he does you roll your sleeves up, pull out all of your best gluten-free baking techniques and head to the kitchen on a mission. A mission that results in mouthwatering Oreo Cake!!

For those of you who don’t know my buddy Craig…he’s the editor of Early to Rise, a contributing author to Men’s Health and Women’s Health magazines, the creator of Turbulence Training, a certified personal trainer with all the best certifications and (most importantly to me) he’s the guy who really pushed me to start writing cookbooks.

He’s also the guy that created the unusual “6-Minute to Skinny” Secret. Craig has helped tens of thousands of people lose weight and look great over the last 15 years. When he discovers something new and exciting – I pay attention. You should too.

==> Click here for: Craig’s Incredible “6-Minute to Skinny” Secret

Without Craig’s encouragement I never would have written The Recipe Hacker cookbook, or my Fat Burning Meals program, or my Family Friendly Fat Burning Meals program. So for that I will always be grateful. And I will always bake him awesome, gluten-free birthday cakes


Serves 24
For the Chocolate Cake:

2 teaspoons baking soda

1 teaspoon sea salt

3 eggs

1 tablespoon vanilla extract

¼ teaspoon almond extract

¼ cup raw honey

¼ cup dark chocolate chips, finely chopped

For the Whipped Cream:

2 cans (13.66oz) coconut milk, canned and full-fat, chilled

¼ cup raw honey

1 tablespoon vanilla extract

½ teaspoon almond extract

1 tablespoon coconut oil, melted

pinch of sea salt

For the Chocolate Ganache Frosting:

10 ounces dark chocolate pieces

4 tablespoons coconut oil

1 tablespoon pure maple syrup


Directions
For the Chocolate Cake:
1

Preheat the oven to 350 degrees F. Line the bottom of a 9″ cake pan with parchment paper. Grease the pan with coconut oil.

2

In a large bowl combine all of the dry ingredients. Mix will until all of the lumps disappear. In another bowl combine all of the wet ingredients. Mix well and then add the dry to the wet. Mix until fully combined and then add in the chocolate pieces.

3

Pour the batter into the prepared pan and bake for 25-30 minutes, until golden and cooked through. Remove from oven and cool.

For the Coconut Whipped Cream:
1

Chill the cans of coconut milk in the fridge overnight. Do NOT shake the cans up at all! Ever! Carefully turn the cans over and open from the bottom. Drain out the liquid and scoop the white cream into a bowl. Discard the liquid.

2

Combine the cream with the remaining ingredients in a mixing bowl. Beat with an electric whisk until creamy. Chill for 10 minutes.

For the Chocolate Ganache Frosting:
1

In a double boiler over low heat, melt the ingredients together, mixing often until smooth.

Assembling your Cake:
1

Use a long serrated knife to slice the cake in half, horizontally. Place the bottom cake piece on a cake plate. Top with the whipped cream. Top with the remaining cake piece and frost the top with the chocolate ganache. Chill until party time. Enjoy!


Nutrition

Calories: 380
Fat: 30g
Carbohydrates: 27g
Sodium: 240mg
Fiber: 4g
Protein: 5g
Sugar: 19g

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