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Alicia’s Perfect Cake
Ingredients:
- 1 ½ cups Whole Wheat Cake Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Iodine Free Salt
- 1 cup Raw Sugar
- 2 Eggs
- ¼ cup Greek Yogurt
- 1 tablespoon Vanilla Extract
- 1 cup Almond Milk
Frosting:
- 1 cup Almond Butter
- 3 tablespoons Maple Syrup
- ½ cup Cocoa Powder
- 1 cup Almond Milk
- Rainbow Sprinkles
- Non-stick Cooking Spray
Directions:
- Preheat oven to 350°F. Prepare 4 small heart shaped cake pans by spraying them with non-stick cooking spray.
- Sift the flour, baking powder, baking soda, and salt with a large sifter and set aside.
- To make the cake batter, combine the sugar and eggs in a large bowl and whip with a hand mixer on medium speed until the mixture has doubled in size.
- Slowly add the yogurt and the vanilla extract. Continue to whip for an additional 3 minutes.
- With the mixer on low speed add the almond milk and the sifted flour mixture. Mix until just combined.
- Portion the cake batter into the prepared heart shaped cake pans about ¾ of the way to the top.
- Bake the heart shaped cakes for 10-15 minutes. Allow the cakes to cool at room temperature then unmold them from the cake pans.
- For the frosting, combine the almond butter, maple syrup, cocoa powder, and almond milk in a bowl and whisk until well combined.
- Decorate the cooled cakes with the frosting and the rainbow sprinkles.
Equipment:
- Heart Cake Pans
- Flour Sifter
- Mixing Bowls
- Hand Mixer
- Measuring Cups
- Measuring Spoons
- Spatula