If I had to choose one word to describe Chloe it would be a tie between sparkly and hilarious.
My girl is a force of curiosity and fun. And her favorite hangout continues to be at my side in the kitchen, mixing, seasoning, tasting and then proudly serving.
This year she’s been in the Zebra class at school, and with preschool graduation a couple of weeks away I’ve been anticipating making a treat for her class party. When I found a recipe for traditional zebra cake online I knew this had to be the treat we bring…after giving it a Real Healthy makeover of course
⅔ cup coconut flour
½ teaspoon sea salt
1 teaspoon baking powder
8 eggs
2 tablespoons vanilla extract
½ cup pure maple syrup
½ cup coconut milk, full fat
½ cup coconut oil
3 ounces dark chocolate, 72% cocoa
½ cup coconut oil
½ cup raw honey
2 eggs
1 tablespoon vanilla extract
¼ teaspoon almond extract
¾ cup blanched almond flour
½ teaspoon sea salt
1 cup palm shortening
¾ cup coconut milk, full fat
⅓ cup pure maple syrup
½ teaspoon vanilla extract
¼ teaspoon almond extract
pinch of sea salt
2 Packet Stevias
1 batch vanilla cake batter
1 batch Chocolate Cake Batter
1 batch Real Healthy Frosting
In a medium bowl combine the coconut flour, salt and baking powder.
In a medium bowl combine the coconut flour, salt and baking powder.
Add the dry ingredients to the wet ones and mix well. Slowly pour in the coconut oil and mix until all lumps have disappeared.
In a double boiler, gently melt the chocolate, coconut oil and raw honey. Remove from heat, allow to cool, add the eggs, vanilla and almond extracts.
In a medium bowl combine the almond flour and salt. Add the wet ingredients and mix well.
Combine all of the ingredients and blend with your electric mixer on low for 30 seconds.
Scrape down the sides of the bowl and beat on high until the frosting is thick and fluffy.
Preheat the oven to 350 degrees F. Generously grease 2 round cake pans with coconut oil.
Pour ¼ cup of the vanilla cake batter into the very center of the prepared cake pans. Pour ¼ cup of the chocolate cake batter slowly into the very center of the circle of vanilla. Repeat this process, slowly pouring alternating ¼ cups of each batter into the very center of the pan until you’ve used up all of the batter.
Bake for 20-25 minutes, until golden on the top and fully set. Allow to cool in the pans before transferring to a cake pan and frosting.
Calories: 312
Fat: 25g
Carbohydrates: 16g
Sodium: 116mg
Fiber: 2g
Protein: 4g
Sugar: —