- 3/4 cup coconut flour
- 1/3 heaping cup brown rice flour
- 1/2 heaping cup tapioca flour
- 1 cup raw cacao powder
- Sprinkle of sea salt and cinnamon (adds sweet touch to everything!)
- 1 tsp baking powder
- 1 tsp baking soda
- 9 eggs
- 1/2 cup coconut oil, melted
- 1 cup agave nectar (adjust depending on your preferred sweetness; less if you like more chocolate richness)
- 1/2 cup warm water
- 3 tbsp high quality vanilla extract
1. Preheat your oven to 375 F.
2. This recipe makes two small cakes to be layered with chocolate frosting in-between and on top (or for two separate cakes if you have a divorced family like me! If you only have one 9-inch pan, that's fine, it will just make a taller cake).
3. This step is key: cut out parchment paper to line the bottom so they don't stick!
4. Then use a bit of the coconut oil to grease the sides of the pans.
6. With an electric whisker, add in the eggs. Once whisked, add the oil, agave, water, vanilla extract and mix until combined. You may have to stop it and scrape off the edges a bit.
*Also, I would recommend slowly adding in the wet ingredients, mixing, and adding more if needed to get your desired thickness.*
Ingredients for the Chocolate Frosting:
- 1 bag Enjoy life chocolate chips
- 1/2 cup coconut milk
- 1/3 cup raw honey
- 1 tbsp vanilla extract
- Pinch sea salt
1. In a saucepan heat up the coconut milk and chocolate chips on medium-high together, mixing continuously until melted.
2. Add in the rest of the ingredients and stir constantly for 3-5 minutes.
4. Once thick, spread on top of both cakes and stick in the fridge to set until you serve. (Saves well in the freezer too)
Voila, you're done and have a beautiful masterpiece! It seems like a lot of steps, but if you grab a partner it really isn't that difficult, especially if you make the frosting while the cakes are cooking.