recipe by: Laura Mierzwa, Registered Holistic Nutritionist and Culinary Nutrition Expert

This Valentine's Day, why not make your sweetie (or your kids!) a treat that won't spike their blood sugar levels? This yummy cake is gluten-free, dairy-free, contains no added sugar, and is super delicious.

Yield: Makes two cakes or one double layer cake!

To make the cake:

Ingredients

1 cup brown rice flour

½ cup buckwheat flour

½ cup arrowroot starch

1 cup almond or coconut milk

1 cup coconut oil (melted)

¾ cup coconut sugar

½ cup cacao powder

3 eggs

2 tbsp maple syrup

1 tsp baking soda

½ tsp Himalayan salt

Directions

1. Pre-heat oven to 350 degrees.
2. In a large mixing bowl mix together flours, cacao powder, baking soda and Himalayan salt.
3. In a separate bowl combine coconut oil, eggs, coconut sugar, maple syrup and almond milk.
4. In a mixer or with a hand mixer slowly add the wet to the dry ingredients.
5. Pour batter into two 9 inch lightly oiled (with coconut oil) pans.
6. Bake in the oven for 25-30 minutes, until fully cooked.
7. Let cool before icing.

To make the icing:

Ingredients 

1 can coconut milk (solid part only, place can in fridge to separate solid/liquid)

2 tbsp coconut oil

¼ cup maple syrup

¼ cup cooked beet

1 tsp vanilla

optional: shredded coconut, fresh berries

Directions

1. In a food processor or high-speed blender mix together all ingredients until smooth and creamy!
2. Frost cake as desired.
3. Optional: Sprinkle with shredded coconut and/or fresh berries.

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