1Mix dry ingredients and wet ingredients separately.
2Mix dry ingredients and wet ingredients separately.
3Mix dry ingredients and wet ingredients separately.
4Combine the wet and dry mixtures.
5Combine the wet and dry mixtures.
6Combine the wet and dry mixtures.
7Pour the combined mixture into a 9x13 pan lined with parchment.
8Pour the combined mixture into a 9x13 pan lined with parchment.
9Pour the combined mixture into a 9x13 pan lined with parchment.
10Bake at 350°F for 20-25 minutes.
11Bake at 350°F for 20-25 minutes.
12Bake at 350°F for 20-25 minutes.
13Cool the cake completely.
14Cool the cake completely.
15Cool the cake completely.
16Whip together butter, palm shortening (or more butter), powdered sugar, honey (optional), vanilla, and 2-3 tbsp milk until fluffy to create the cream filling.
17Whip together butter, palm shortening (or more butter), powdered sugar, honey (optional), vanilla, and 2-3 tbsp milk until fluffy to create the cream filling.
18Whip together butter, palm shortening (or more butter), powdered sugar, honey (optional), vanilla, and 2-3 tbsp milk until fluffy to create the cream filling.
19Spread the cream filling between cake squares and sandwich them together.
20Spread the cream filling between cake squares and sandwich them together.
21Spread the cream filling between cake squares and sandwich them together.
Ingredients
1.25 cups flour
1.25 cups flour
1.25 cups flour
0.5 cup cacao powder
0.5 cup cacao powder
0.5 cup cacao powder
1 cup coconut sugar (or cane sugar)
1 cup coconut sugar (or cane sugar)
1 cup coconut sugar (or cane sugar)
1 tsp baking soda
1 tsp baking soda
1 tsp baking soda
0.5 tsp baking powder
0.5 tsp baking powder
0.5 tsp baking powder
0.5 tsp salt
0.5 tsp salt
0.5 tsp salt
2 eggs
2 eggs
2 eggs
0.5 cup avocado oil or butter
0.5 cup avocado oil or butter
0.5 cup avocado oil or butter
1 tsp vanilla
1 tsp vanilla
1 tsp vanilla
0.5 cup milk
0.5 cup milk
0.5 cup milk
0.5 cup warm water
0.5 cup warm water
0.5 cup warm water
0.5 cup butter
0.5 cup butter
0.5 cup butter
0.5 cup palm shortening (or more butter)
0.5 cup palm shortening (or more butter)
0.5 cup palm shortening (or more butter)
1.5 cups powdered sugar
1.5 cups powdered sugar
1.5 cups powdered sugar
1 tbsp honey (optional)
1 tbsp honey (optional)
1 tbsp honey (optional)
1 tsp vanilla
1 tsp vanilla
1 tsp vanilla
2 -3 tbsp milk
2 -3 tbsp milk
2 -3 tbsp milk
Equipment
9x13 panparchment paper
Tips
Store in the fridge for 5 days or freeze for up to 2 months.