For my birthday in August, I called, emailed, and texted nearly 30 bakeries, restaurants, and juice shops to make me a birthday cake that was allergy friendly and I could NOT find one.
As soon as I said "refined sugar free," the places dropped off. So I decided to make my own cake! I was really craving a chocolate - chocolate cake!
I used Simple Mills Chocolate Muffin / Cake mix, which I loved!
2 boxes Simple Mills Chocolate Muffin / Cake Mix
2 cans of Full Fat Coconut Cream
2 tsp Honey
1/2 cup Desired Chocolate - I used Hu
1. Bake cake as directed.
2. Chill coconut cream over night.
3. Melt chocolate in a microwave safe bowl.
4. Whip coconut cream (discard the excess water from can). Add melted chocolate and honey to desired taste. Put in fridge to reharden for 20 minutes.
5. Whip frosting again, frost cake as desired and keep in fridge.