Time to Celebrate....Free Milk and Some Cake Too!
There are some occasions simply too auspicious not to celebrate....and just such an occasion is upon us. The Herd Share at Our Family Farm is one month old! Yay!!!
To celebrate I think we need presents and cake.
First, for the presents. We would like to give each of you one month of Whole Herd Share Boarding Fees for free. Just refer a friend and have them join this August.
That’s four gallons of free milk for you, and, we’ll give your friend their first gallon for free too:). The more friends you have, the more milk you can have for free. We love all of you who are apart of the Herd Share and can’t wait to meet more amazing people just like you....so please spread the word<3
Now, for the cake. There are some pleasures in life that make you close your eyes and savor the moment deeply. Raw milk is one of those pleasures, but raw milk with this chocolatey decadence....well you’re just going to have to try it for yourself.
This cake is gluten free, keto approved and so healthy you could even eat it for breakfast, but I promise you won’t be able to tell because it is the yummiest cake ever...simply my favorite.
Without further ado, here’s the recipe or you...
For the Cake:
1/2 cup almond flour
1/2 cup oat fiber
1/2 cup flax seed meal
3/4 cup Gentle Sweet Sweetener or Powdered Swerve
1 tsp baking soda
1/2 tsp Celtic or Himalayan salt
1/2 cup softened butter
1/2 cup cream
1/2 cup water
1 tsp vanilla
1 cup strong coffee (still hot)
Coconut Oil for pan
For Whipped Cream Filling:
1 cup raw cream
Sweetener of choice
1 cup softened butter
1 cup xylitol (powdered in blender)
2/3 cup cocoa powder
1/8 cup cream
1/8 cup water
For the cake:
Grease two 8” round cake pans and line with parchment paper or grease a 13x9 (omit filling if using a 13x9) and preheat oven to 350 degrees.
Place all the cake ingredients, except for the coffee, in a mixing bowel. Mix well with a hand held mixer or standing mixer.
Add in hot coffee and mix until smooth again. Batter may seem very thin, this is normal.
Pour batter into prepared pans and bake 15-20 minutes or until knife inserted into cakes comes out clean.
Let cool completely before baking. It works best if you let them sit in the fridge overnight before removing from the pans. If they do fall apart, though, don’t worry about it. Just “glue” them back together with frosting....no one will ever know:)
For the Whipped Cream Filling:
Pour cream into bowl and beat until it becomes stiff. Add sweetener of choice to taste. Click here to see a video tutorial of how to make whipped cream:)
For the Frosting:
In a bowl, place the softened butter (butter must be softened for this to work properly). Add powdered xylitol and cream together to combined. To powder xylitol, just run it in a blender on high:)
Next add the cocoa powder and mix until combined.
Scrape the sides of the bowel.
In a small dish, mix cream and water together.
Pour the cream and water mixture into the frosting and mix until smooth and combined.
Do not refrigerate the frosting before frosting the cake as it will become too hard to spread.
For Layering the Cake:
Find your prettiest plate or cake stand:)
Place the first cake round on the plate and then spread the whipped cream on top of that layer.
Place the next round on top of the whipped cream.
Now frost the top and sides of the cake with the frosting.
Hint: Letting the cake sit a while in the fridge only makes it taste better.
Enjoy friends, and truly, thank you for being you and for being apart of the community here on Our Family Farm....you are so very appreciated!