Sweet Laurel Bakery


This cake is a festive and delicious holiday beauty. We start with our grain-free and refined sugar-free chocolate cake and then top the cake with a super simple, dairy-free cashew based frosting. The whole cake is topped with shredded unsweetened coconut to make it look fun and festive, and giving it the name Snowball Cake. We hope you can include this your holiday baking this season!

 snowball cake
snowball cake
snowball cake
snowball cake

Festive Snowball Cake

Yields one two layer 6-inch cake or one 8-inch cake


For the cake:


2 cups almond flour

1/4 cup cacao

1 teaspoon baking soda

1/2 teaspoon Himalayan pink salt

2 eggs

1 cup maple syrup

1/4 cup water

1 tablespoon vanilla extract


Preheat oven to 350.

Grease one 8-9 inch pan or two 6 inch pans with coconut oil.

Mix almond flour, cacao, baking soda and salt in a bowl. Add eggs, maple syrup, water, and vanilla. Stir until batter forms. Pour into prepared pans.

Bake for 25 minutes. Remove from oven and allow to cool completely before frosting.


For the frosting:


4 cups cashews (soaked for at least 1 hour)

1 cup water

1/4 cup coconut oil

1/4 cup maple syrup

1 tablespoon vanilla extract

1/4 teaspoon sea salt


Blend all ingredients in Vitamix or high-speed blender until smooth and creamy. Refrigerate until use.


To Finish:


Place one cake round on a cake plate. Cover with frosting. Repeat with next layer (if you chose to make a two layer cake). Smooth frosting all over cake, covering tops and sides.

Top cake with coconut flakes and sprinkle with gogi berries. Enjoy!


snowball cake


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