*You may have to add more almond milk depending on your protein powder. If the batter is really thick, add a splash more

**For the Vanilla Buttercream Frosting from Juli Bauer's Paleo Cookbook (if you don't own this cookbook, you need too!)

Ingredients:
•1 cup (2 sticks) unsalted butter, softened
•1 teaspoon vanilla extract
•1 tablespoon full-fat coconut milk
•1 cup organic powdered sugar, divided

Method:
•Place the softened butter in a stand mixer fitted with the flat beater attachment (I used a mixing bowl and hand mixer). Whip on high speed until fluffy, scraping down the sides every minute or so, about 5 to 7 minutes - the longer, the better.
•Add the vanilla extract and coconut milk and beat for another 2 to 3 minutes, until fully combined.
•Turn the mixer off, add 2 tablespoons of the powdered sugar, and then turn on the mixer and process to combine. Repeat until all the powdered sugar has been added and the frosting is thoroughly whipped.
•If not using immediately, store in a closed container in the refrigerator for up to 1 week. For the best consistency, bring the buttercream to room temperature and rewhip it in a stand mixer before using.