In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large bowl with an electric mixer, cream the butter and sugar until fluffy. Beat in the egg yolk. Slowly stir in the beet juice, buttermilk, lemon juice, rice vinegar, vanilla, and almond extract, careful not to splash. Add the flour mixture to the butter mixture, and stir until just combined.
In a separate bowl, whip the egg white until stiff peaks form. Gently fold into the cake batter.
Using a small (2-3 tablespoon) cookie scoop, place 32 scoops of batter, about two inches apart, onto lined baking sheets. Bake 10-12 minutes, or until baked through. The cakes should spring back to the touch. Remove from oven and cool completely.
To make the filling, beat together the butter, cream cheese, and Vanilla Almond Butter until smooth. Add the vanilla, powdered sugar and a pinch of salt. Beat until smooth and fluffy.
Spread or pipe the frosting onto the flat side of one cake, then sandwich with a second cake. Repeat with remaining cakes and frosting.
Enjoy immediately, and store leftovers in the refrigerator. Bring to room temperature before serving.
When you’ve got a cake that needs an indulgent topping, try out my Chocolate Hazelnut Ganache. Just take a cup of JUSTIN’S® Chocolate Hazelnut and Almond Butter, heavy cream, and a teaspoon of sea salt, and boom—a decadent ganache that goes great over cake, ice cream, or straight into your mouth.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large bowl with an electric mixer, cream the butter and sugar until fluffy. Beat in the egg yolk. Slowly stir in the beet juice, buttermilk, lemon juice, rice vinegar, vanilla, and almond extract, careful not to splash. Add the flour mixture to the butter mixture, and stir until just combined.
In a separate bowl, whip the egg white until stiff peaks form. Gently fold into the cake batter.
Using a small (2-3 tablespoon) cookie scoop, place 32 scoops of batter, about two inches apart, onto lined baking sheets. Bake 10-12 minutes, or until baked through. The cakes should spring back to the touch. Remove from oven and cool completely.
To make the filling, beat together the butter, cream cheese, and Vanilla Almond Butter until smooth. Add the vanilla, powdered sugar and a pinch of salt. Beat until smooth and fluffy.
Spread or pipe the frosting onto the flat side of one cake, then sandwich with a second cake. Repeat with remaining cakes and frosting.
Enjoy immediately, and store leftovers in the refrigerator. Bring to room temperature before serving.
Rich almond butter, robust coffee, and a whole lot of love. Blend them together and what do you get? Almond Butter Keto Coffee in your cup! Start your morning off on the right foot with this flavorful and simple recipe.
Dessert is one of my favorite meals. But it got me thinking. How could dessert be even better? Make it a superfood! And that’s just what we did with these Raw Chocolate Hazelnut Superfood Fudge Brownies. Try them for a super dessert!
