Ingredients
Cooking spray
1/2 c. almond milk
2 tbsp. white distilled vinegar
3 c. almond flour
1/4 c. dutch process cocoa powder
1 tsp. baking soda
1/2 tsp. kosher salt
1 c. (2 sticks) butter, softened
3/4 c. granulated Swerve
3 large eggs
1 tsp. pure vanilla extract
3 tbsp. red food coloring
2 (8-oz.) block cream cheese, softened
1/2 c. (1 stick) butter, softened
1 1/4 c. confectioners Swerve
1/4 c. heavy cream
1 tsp. pure vanilla extract
Pinch of kosher salt
Preparation
Step 1Make cake: Preheat oven to 350°. Line two 8” round cake pan with parchment and grease with cooking spray. In a glass measuring cup or small bowl, combine almond milk and vinegar. Let sit at least 10 minutes. Step 2In a medium bowl, whisk together almond flour, cocoa powder, baking soda, and salt. Step 3In a large bowl using a hand mix, beat butter and sugar together. Add eggs one at a time until incorporated, then add vanilla. Add dry ingredients and mix until just combined. Add almond milk mixture and red food coloring and mix until just combined. Step 4Divide batter evenly between prepared cake pans. Bake until a toothpick inserted in the middle comes out clean, 35 to 40 minutes. Let cool 15 minutes, then flip onto a cooling rack and let cool completely. Step 5Make frosting: In a large bowl using a hand mixture, beat cream cheese and butter until smooth. Add confectioners sugar and beat until no lumps remain. Add heavy cream, vanilla, and a pinch of salt and beat until combined. Step 6Place one cake layer on a serving platter and frost top with about ⅓ of the frosting. Place second layer on top and frost top and sides with the rest of the frosting.
