Many of you have messaged me after seeing the pictures of the finished cake for Kathy’s (co-workers) Birthday. So here is the recipe. I hope you enjoy it as much as we did!
Ingredients
Cake
2 1/2 cups gluten free flour
2 1/2 tsp baking powder
1/2 tsp sea salt
3/4 cup unsalted butter softened
1 3/4 cups coconut sugar
3 large eggs
1 TBSP fresh orange zest
1 1/2 tsp vanilla extract
1 1/4 cup unsweetened almond milk
*Note if you are not watching your sugar intake you can use a store bought Gluten Free cake mix (i.e. King Arthur mix) and add in the orange zest and vanilla.*
Frosting
10 oz. Ricotta cheese
2 x 8 oz. Mascarpone Cheese
1 1/4 cup Swerve powdered sugar
1 tsp vanilla extract
1 tsp fresh orange juice
1/2 tsp ground cinnamon
1/4 tsp sea salt
1 bag (10 oz) mini chocolate chips, I use Lily’s sweetened with stevia
Instructions
- Preheat oven to 375 degrees F.
- Butter 1 9 x 13 glass baking pan.
- Mix together flour, baking powder, and salt in medium mixing bowl until well combined.
- Beat together butter and coconut sugar in large mixing bowl with an electric mixer on medium speed until light and fluffy. Beat in eggs one at a time. Then beat in fresh orange zest and 1 1/2 teaspoons vanilla extract until well combined.
- Alternate adding the dry ingredients and milk into the butter and sugar mixture, beating after each addition until just combined.
- Pour cake batter into prepared pan, spread to form an even layer. Bake for about 20-25 minutes or until toothpick inserted into middle comes out clean.
- Cool cake completely.
- For frosting, beat together ricotta and mascarpone in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in powdered sugar, 1 teaspoon vanilla, orange juice, cinnamon, and salt until well combined.
- Top cake with frosting then sprinkle mini chocolate chips on top.
- Enjoy!