Scale

For the cake:

2 large eggs

2/3 cup coconut sugar

1/3 cup coconut oil, melted and cooled

½ cup unsweetened almond milk

1 tbsp pure vanilla extract

1 tsp apple cider vinegar

1 ½ cups almond flour

1/3 cup unsweetened cocoa powder

2 tbsp coconut flour

1 tsp baking soda

pinch of salt

For the chocolate frosting:

½ cup full fat coconut milk

¾ cups dairy free chocolate chips

Preheat oven to 350°F.
Line a 6 ½” x 9 ½” baking dish or pan with parchment paper. Set aside.
Combine the almond flour, cocoa powder, coconut flour and baking soda in a bowl and set aside.
In the bowl of a stand mixer fitted with the whisk attachment beat the eggs and coconut sugar until pale and fluffy, about 3-5 minutes.
Reduce speed to low and add the melted coconut oil, almond milk, apple cider vinegar and vanilla extract.
Beat until smooth.
Slowly add the almond flour mixture and mix until well combined.
Pour the batter in the prepared pan.
Bake for 25-35 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow to cool completely.
To make the frosting, place the coconut milk in a small saucepan and heat over medium heat on until warm.
Remove from the heat.
Add the chocolate chips and stir until melted.
Refrigerate the frosting for 30 minutes, stirring occasionally or until the frosting becomes semi-stiff, but still creamy and spreadable.
Spreed the frosting over the cake and refrigerate the cake until ready to serve.

Find it online: https://misswish.com/almond-flour-birthday-cake