Mexican Chocolate Birthday Cake (Dairy & Gluten-Free)

Paleo Orange Buttercream Frosting, or your favorite frosting - 3 cups

subheading: Cake Wet Ingredients:

Large eggs at room temperature - 6

Pure vanilla extract - 1 ½ tablespoon

Apple cider vinegar - 1 tablespoon

1 large low-sugar apple (200 grams), cored and coarsely cut in chunks About 2 ¼ cups sweetener, such as Just Like Sugar Table Top natural chicory root sweetener, or your favorite dry sweetener. (I like to use half Just Like Sugar Brown chicory root sweetener in this recipe.)

Meat of 1 ½ avocados (about 200 grams)

1 cup coconut butter if soft, or 226 grams if hard. (To soften, place the container in a bowl of warm water)

subheading: Cake Dry Ingredients:

Almond meal or flour - 1 cup

Arrowroot flour or tapioca flour - ⅓ cup

Pure unsweetened cacao (or cocoa) powder - ½ cup

Mt. Hagen organic decaffeinated coffee crystals, optional - 1 ½ teaspoons

Baking soda - 1 teaspoon

Unprocessed salt - ½ teaspoon

Ground cinnamon - 1 tablespoon

Ground allspice - ½ teaspoon

Grated nutmeg - ¼ teaspoon

⅛ teaspoon cayenne pepper, optional and beware it is hot! (If you're nightshade intolerant, skip this.)

subheading: Fresh Raspberry Sauce:

Fresh raspberries, or the equivalent frozen. - 2 6-oz packages

2 tablespoons sweetener to taste such as Just Like Sugar Table Top natural chicory root sweetener, or ½ teaspoon PureLo Lo Han Sweetener by Swanson, or 2 tablespoons raw honey, or your favorite sweetener

Vanilla extract - 1 teaspoon

Zest of 1 ½ oranges, finely grated

Pulp of one orange, peeled, sliced, and seeded

Very thin slices of red beet for color (optional) - 2 to 3

Directions at justpaleofood.com

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