Sometimes you feel like a nut and sometimes you don’t! In my case I do feel just a bit nutty. ;)
So today I bring you my version of a classic candy bar: Almond Joy. Except it is in cake form! If you like almonds, coconut, and chocolate, than I believe this will be THE cake for you!
1 cup coconut oil
2 cup sugar
1 tbsp vanilla extract
3 tsp coconut extract
1 tsp almond extract
1 ½ tsp xanthan gum
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup buttermilk
½ cup sliced almonds
Preheat the oven to 350°F. Prepare two round 9” pans by greasing and flouring with gluten-free flour.
In a medium bowl using an electric mixer, cream the coconut oil and sugar until light and fluffy. Add in the extracts then continue whipping until fully creamed.
Gradually add the eggs, one at a time, mixing well between each addition.
In a separate bowl, combine the dry ingredients. Then stir that into the creamed mixture a little at a time, alternating with the buttermilk. Fold in Sliced almonds and coconut shreds.
Pour batter into prepared pans then bake for 20 - 25 minutes or until a toothpick comes out clean from the center and the tops are a light golden brown. Allow to cool fully before frosting.
Best Chocolate Frosting Ever!
3 cups powdered sugar
¼ cup dark cocoa
1 tsp chocolate extract
1 tsp vanilla extract
Heavy whipping cream
In a large bowl, whip the butter with an electric mixer until fluffy. Next, whip in one cup of powdered sugar, then add in the cocoa, flavorings and one tablespoon heavy cream. Keep whipping until the mixture becomes a little thinner. Then whip in the remaining two cups of powdered sugar one at a time, beating well between each addition and alternating with the additional heavy cream as needed.
Spread the frosting over the bottom layer of cake for the filling, then place the second cake on top. Finish frosting the top and sides of the cake with the rest of the frosting.