Creamsicle Cake

Pre-heat and Bake @ 325

for

35 minutes

Cake

• 3 Cups Almond Flour
• 2 Tbs Baking Powder
• ¼ Cup Vanilla Whey Protein Powder
• 6 Tbs Swerve Sweetener
• 3 Tbs Stevia
• Zest from 1 Orange
• ¾ Cup Coconut Butter Softened
• 6 Large Eggs
• Buttermilk - 1 Tbs Vinegar mixed with Unsweetened Vanilla Almond Milk to equal 1 Cup
• 2 Tbs Orange Juice
• 1 Tsp Orange Extract 

Whisk dry ingredients together till well combined. Beat in eggs, orange juice, orange extract and buttermilk. Then add softened coconut butter until well combined. Pour into a 9x12 glass dish (spray with coconut oil first). Once done cooking, poke holes throughout and poor orange jello. Let cool, then add icing and place in refrigerator for a couple hours or overnight.

Orange Jello 

• ¼ Cup Orange Juice
• 1 Packet Knox Gelatin
• 1 ½ Tbs Swerve
• 1 Tbs Stevia
• 1 Cup Boiling Water
• 3 drops Orange Food Coloring 

Combine orange juice and gelatin in a bowl and let sit until thickened. Add boiling water, sweetener and orange food coloring, and stir until sweetener and gelatin are completely dissolved. Let cool until beginning to thicken. Pour all over the top of the cake, letting jello sink down into the holes of the cake. 

Orange Cream Cheese Icing 

• 8 oz Cream Cheese
• 8 Tbs Coconut Butter
• 2 Tbs Fresh Orange Juice
• Zest from 1 Orange
• ½ Tsp Orange Extract
• 1 Cup Powdered Swerve
• ½ Cup Stevia 

Soften cream cheese in microwave or have at room temperature. Mix the remaining ingredients until well combined. Then beat with a hand held mixer until creamy. Make sure cake is cool before icing.