Grain Free Birthday Cake

1. Preheat oven to 350F
2. Combine the coconut flour, cocoa powder, espresso powder, baking soda, salt and salt in a medium mixing bowl. Whisk to combine.
3. In a separate bowl, combine the eggs, coconut oil, honey, almond milk, vanilla extract and lemon juice.
4. Add the dry ingredient to the wet and mix to combine into a smooth batter.
5. Fill each of three round cake pans half way up, distributing the batter equally among the pans.
6. Place pans on a cookie sheet in the oven and bake for 18-20 minutes or until a toothpick inserted into the center of each cake comes out clean.
7. Allow to cool until ready to fill and layer. Once cool, invert cakes on a wire baking rack to release the pans.

For Filling:

1. Place all ingredients into the bowl of your food processor and blend until smooth, stopping to scrape down the sides.
2. Using an offset spatula, spread filling to about ¹⁄₄” thickness onto the flat side of 2 cakes, leaving about ¹⁄₄” from the outer edge of cake all around. Stack one on top of the other, and top with the last cake.

For Frosting:

1. Whip all ingredients in a mixing bowl with a hand blender until fluffy.
2. Chill in refrigerator until ready to use.
3. Whip again before frosting the cake.

I like to top my cake with raw unsweetened cacao nibs, you could also do toasted coconut flakes!