21 Day Fix Approved Vanilla Cake with Chocolate Frosting

{21-Day Fix Approved} Vanilla Cake with Chocolate Frosting

Oh my word.  Talk about good – my family had no idea it was a healthier cake made with all clean eating ingredients!  You’ll flip over this vanilla cake with chocolate frosting!!

Fixate Chocolate Cake (5)


If you follow the 21-Day fix meal plan, you’ll be happy to know that this is 21-Day Fix APPROVED. In fact, it is from Autumn’s new cookbook called Fixate!  I adapted it slightly, replacing the almond an coconut flour with white whole wheat flour.
 Fixate Chocolate Cake (3)

I honestly don’t do much baking anymore so when this cookbook was released, with DESSERTS, I immediately had to try most of them.  And I have!  I will be sharing more of the recipes as I make them again.  In the meantime, if you’d like to purchase the cookbook itself, click HERE.  Um, did someone say Fix approved Skinny Cocktails???

Fixate Chocolate Cake (22)

{21-Day Fix Approved} Vanilla Cake with Chocolate Frosting

Yield: 12 servings

1 1/2 cups white whole wheat flour
2 teaspoons baking powder
1/4 teaspoon sea salt
3/4 cup unsalted organic butter, room temperature, divided use
1 cup of honey (or maple syrup), divided use
4 large eggs
1/4 cup + 3 tablespoons unsweetened almond milk, divided use
1 teaspoon pure vanilla extract
2/3 cup unsweetened cocoa powder

Preheat oven to 350 degrees.  Coat a 9-inch round cake pan with non-stick cooking spray and set aside.  Combine the flour, baking powder and salt in a medium bowl and mix well.  Set aside.

In a medium bowl, using an electric mixer, cream together 1/2 cup butter and 3/4 cup honey for 1 minute.  Add eggs 1 at a time, beat until blended.  Add 1/4 cup almond milk and extract, beat until blended.  Add flour mixture to butter mixture and beat until creamy.

Pour batter into prepared pan.  Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.  Cool on a baking rack.

To make the frosting: beat the remaining 1/4 cup butter in a medium bowl for 1 to 2 minutes or until creamy.  Add remaining 3 tablespoons of almond milk to butter and beat until blended.  Add cocoa powder, beat until blended, scraping down the sides of the bowl.

Slowly add the remaining 1/4 cup honey while beating on medium speed.  Once cake is cooled, evenly spread with frosting and cut into 12 slices.

(Counts as 2 yellows and 1 1/2 blues)