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