Peanut Flour Cake

Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch cake pans. In a medium bowl, stir together the sweetener, peanut flour, cocoa, baking soda, baking powder, and salt. Add the eggs, macadamia milk, coconut oil and vanilla, mix for 3 minutes with an electric mixer. Pour evenly into the two prepared pans.
Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.

To make the frosting, use the second set of ingredients. Cream butter and cream cheese until light and fluffy. Stir in the cocoa and sweetener alternately with the macadamia milk and vanilla extract. Beat to spreading consistency.

Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.

TO ASSEMBLE CAKE POPS: Crumble cake into a large bowl. Add 1/3 cup frosting and mix completely. Tip: If you don’t mind getting a little messy, push up your sleeves and use your hands to mix the cake and filling! Be careful not to add too much frosting. You want the consistency to be sticky, not soggy. Roll the mixture into balls and place on cookie sheet. Dip the ends of the lollipop sticks into melted chocolate like The Good Chocolate and insert it into the balls. Stick the handle/pop stick into the chocolate and then into the ball and place in freezer for 5-10 minutes until chilled. Then bring the pops back out and dip them in the chocolate and then place them in styrofoam to set or can put in freezer/fridge for faster cooling/set. Chill the pops in the freezer for 15 minutes.