Toasted Almond Layer Cake (GF, V)

Wet ingredients:

• 1 cup organic coconut milk
• 1 cup organic apple sauce
• 7 tbsp organic extra virgin olive oil
• 2.5 tsp apple cider vinegar
• 1 tbsp vanilla extract
• 7 tbsp filtered water (for flax egg)
• 2.5 tbsp ground flaxseed

Dry ingredients:

• 2.5 cups organic almond flour
• 1.5 cup organic oat flour
• 1 cup organic maple sugar
• 1/2 cup organic tapioca flour
• 1 tsp sea salt
• 1 tsp baking soda

Directions:

• Preheat your oven to 350ºF
• Prepare the flax eggs by combining the ground flax and 7 Tbs of water in a small bowl and let sit for 10 minutes.
• Add the remaining wet ingredients into a large bowl and mix together.
• Add the dry ingredients to the combined wet ingredients and mix thoroughly.
• Add in flax egg mixture and combine.
• Divide the cake batter into three 9-inch round prepared pans. (I used coconut oil and parchment to line the bottoms).
• Bake at 350ºF for 25 – 30 minutes or until firm to the touch and golden around the edges. (your house will smell like cake :))
• Remove from oven and cool completely before assembling the layer cake.

Citrus Cream Frosting

• 2 cups soaked cashews
• 1 cup coconut cream (the solid part in two cans of full fat coconut milk)
• 1/2 cup coconut oil
• 1/2 cup agave syrup or maple syrup
• Zest of two oranges
• Zest of half a lemon (optional)
• Pinch of salt to taste

Directions:

• Blend all frosting ingredients in a high speed blender or food processor until smooth.
• Place in fridge until frosting thickens. (Approximately 30 mins.)
• Once the cakes are cool and the frosting has set, layer the frosting between the cakes.
• Frost the exterior of the layers and serve!
• Store the cake in the fridge for up to a week. Serves 10.