Yellow Almond Cake with Maple Cream Cheese Frosting

This recipe is gluten free and paleo friendly. 

This recipe can easily be made into cupcakes.

 

 

What you need:
Cake:
5 eggs, separated,organic, free range
1 cup almond flour
1/2 cup coconut flour
1/2 cup honey
1/2 tsp baking soda
1/4 tsp salt
1/4 cup vegan buttermilk( in a 1/4 measuring cup add 1 tsp vinegar, fill the rest of the way withalmond milk, mix)
1 Tbls vanilla extract
1 tsp almond extract

Frosting:
Two 8 ounce packages offull fat cream cheese, room temperature
1/2 cup coconut oil (donot melt)
1/2 cup maple syrup
1/2 tsp vanilla extract

What you do:

Cake:
Preheat oven to 325.
Separate eggs.
Using a mixer, cream oiland honey together.
Slowly add in egg yolksto oil and honey mixture, beat until smooth.
In a separate bowl, mixall dry ingredients.
Add and blend dryingredients into creamed oil and honey mixture.
Add buttermilk, vanillaextract and almond extra to batter, blend.
Beat, egg whites, forseveral minutes until egg whites are fluffy and come to a peak.
Gently fold egg whitesinto cake mixture.
Line two 8 inch roundpans with parchment paper and oil sides.
Pour batter, equally intothe two pans.
Bake 20 to 30 minutes oruntil check with toothpick and toothpick comes out clean.
Cool completely beforefrosting. Don't forget to place a nice amount of frosting between layers.

Frosting:
Using a mixer, cream oiland cream cheese together.
Mix in vanilla extract