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Baking with a Twist

Editor: Jaiden Bluth

This is a Baking Cookbook with healthy recipes. I am donating 20% of the profits to Manna Food Bank.


Beneficiary Manna Food Bank
Publication Date 8/29/16
No. Pages 42
No. Recipes 13
Make check payable to: Jaiden Bluth

Mail Orders to:
Jaiden Bluth
14 North Kensington Road
Asheville, NC 28804
Phone 8282736978
Email jaidenbluth@gmail.com

Featured Recipe:

Triple Chocolate Cake by the Ocean

By Jaiden Bluth

3 cups almond flour
1/4 cup coconut flour
3/4 cup cacao powder
1/2 cup coconut sugar
2 tsp baking soda
a pinch salt
1/2 cup semi melted coconut oil
1 can (14 oz) coconut milk (full fat)
3 room temperature eggs
2 tsp vanilla extract
2 T coconut nectar

Chocolate Ganache:
1 can full fat coconut milk (14 oz)
2 T coconut nectar
4 T cacao powder
1/2 tsp vanilla extract

Chocolate Icing:
6 T almond milk
3/4 cup dark chocolate chips

1. Preheat oven to 350 F

2. In a medium bowl mix together the almond flour, coconut flour, cacao powder, coconut palm sugar, baking soda and salt

3. In a large separate bowl whisk together the coconut oil, coconut milk, eggs, vanilla and coconut nectar

4. Using a fork, mix dry ingredients into wet ingredients to form the batter. Don't over mix

5. Pour batter into 2 8 inch baking pans greased with coconut oil (don't skimp on the coconut oil)

6. Bake for 28 mins or until a toothpick comes out clean

7. Let cakes cool and then flip over onto 2 plates, 1 cake on each. Make sure one is upside down and one is right side up


1. Boil together coconut milk and coconut nectar

2. Mix in vanilla extract and cacao powder and stir until it thickens about 10 minutes

3. Spread ganache over the bottom cake then place top cake on top


1. Mix together chocolate chips and almond milk over low heat

2. Let cool for a 5 minutes (make sure it doesn't harden or separate)

3. Spread over entire cake

4. Enjoy!

Price $20.00
Shipping $5.00



Price: $20.00
Shipping: $5.00

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