Oh wow, that is all I have to say about this recipe. I want to sit here and write you a novel but to be honest, I would prefer you make this amazingeness instead. I am sitting in Austin at my best friend Abel’s house getting ready for PaleoFX. I can’t believe it has been a year since I was here last but I love Austin. The weather is amazing this year, no sweating while walking around like last year. It makes exploring so much more fun.
So this recipe is a combination of a few things I have on my website already with some alterations to make it taste amazing. I personally love blueberries, but if you don’t, feel free to substitute the fruit. This recipe was only created because I got an amazing new toy in my kitchen and I think it will quickly become the most used appliance I own. I got this on the recommendation of the amazing Nom Nom Paleo and it was the best purchase in a while.
Honestly, I would keep writing for you, but I am sitting in Austin, enjoying one too many paleo cocktails with some nuttella stuffed chocolate chip cookies, Paleo of course ready for bed. If I keep going I am going to incriminate myself but instead I will let you enjoy this recipe. Make sure if you like it, are excited about it, or dream of eating it that you share it because that keeps this page going. I look forward to hearing your comments.
Ingredients
Method
- Preheat oven to 400 degrees Fahrenheit (205 C) and adjust rack to middle position
- Combine your eggs, honey, vanilla, butter, and applesauce in a large mixing bowl or use a stand mixer
- Sift coconut flour, cocoa powder, cinnamon, baking powder, baking soda, and salt over a medium bowl
- Add dry ingredients to wet ingredients and whisk or mix until well blended
- Fold in dried blueberries ensuring an even distribution throughout your batter
- Spoon batter into six 3.5 inch greased ramekins and place on a cookie sheet
- Bake for 15 minutes, or until a toothpick in the center comes out clean
- Remove the muffins from the oven and let cool
- Once cool, remove cakes from ramekins and let sit
- Combine palm shortening, coconut milk, and honey in a stand mixer or mixing bowl and beat on low for 20 seconds
- Scrape down the sides of your bowl and then beat on high for approximately 60 seconds until your frosting thickens
- Place your freeze dried mango in a food processor and run untll you have a powder
- Add 2 1/2 tablespoons of mango powder to your frosting as well as your cinnamon
- By hand, mix well ensuring an even distribution
- Once your cakes are completely cooled, slice them in half like you are going to make a sandwich
- Frost the bottom layer of the cakes. At this point I sprinkle some leftover blueberries and mango in the middle layer
- Place the tops back on and utilizing the remaining frosting, frost all the cakes until they are covered
- Sprinkle with some cinnamon and cocoa powder and serve
Notes
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Coconut Butter Stuffed Apples
