Ingredients
- 3 cups almond flour 270 grams
- 1 1/4 cups tapioca starch 152 grams
- 1 cup coconut sugar packed
- 5 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsweetened coconut flakes
- 1/2 cup pecans diced, plus additional for garnish
- 1 cup carrot baby food
- 1/2 cup crushed pineapple drained well
- 1/4 cup coconut oil melted, plus extra for greasing cake pans
- 2 tablespoons apple cider vinegar
- 2 teaspoons vanilla extract
- 1/4 cup water
- 2 cans Miss Jones dairy-free cream cheese frosting
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line two 8-inch cake pans with parchment paper, greasing the sides with coconut oil.
- In a large bowl, stir together all the ingredients up to the pecans (including the pecans) until well mixed. Add the baby food and pineapple into the bowl, but don't mix. Let them sit on top of the dry ingredients.
- Make 3 wells in the dry ingredients and put the coconut oil in one, the apple cider vinegar in another, and the vanilla in the third. You don't want them to mix together yet.
- Pour the water over top of everything and use a fork to stir everything together until well mixed.
- Divide between the two cake pans, spreading out evenly. Bake until golden brown and a toothpick inserted in the center comes out clean, about 33-35 minutes. Let cool completely in the pan.
To Frost:
- Invert one of the cakes, bottom side up, onto a cake dish. Gently spread 1 cup of the frosting all over it with an offset spatula, letting some frosting hang off the sides. Gently place the second cake, bottom side-up, on top and gently press to secure.
- Spread a heaping 3/4 cup of frosting very thinly over the rest of the stacked cakes to seal in the crumbs. (It doesn't have to look pretty yet.) Refrigerate for 20-30 minutes or until the frosting is hard.
- Spread the rest of the frosting all over the cake and decorate with pecans.