Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
(makes 1 9-inch double-layer cake)
- 1 cup coconut flour
- 3/4 cup high cocoa powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon celtic sea salt
- 9 eggs
- 3/4 cup coconut oil (butter or ghee), melted (more for greasing pans)
- 1 cup plus 2 tablespoons maple syrup
- 3/4 cup brewed coffee (or water)
- 1 1/2 tablespoons vanilla extract
- parchment paper for lining cake pans
- Preheat oven to 350 degrees F.
- Grease cake pans and line the bottoms with parchment paper.
- Combine coconut flour, cacao, baking soda and salt in a small bowl and set aside.
- In the bowl of a stand mixer, with whisk attachment, whisk the eggs.
- Add the oil/butter/ghee, maple syrup, coffee and vanilla extract and continue to mix until combined.
- Add the dry ingredients into the wet ingredients.
- Mix on low speed until the dry ingredients are incorporated – about 30 seconds. Scrape down sides of mixing bowl (you may need to do this a couple of times) and beat cake batter on high speed for about one full minute so that the batter is fluffy.
- Divide batter between the two prepared pans.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool on a wire rack for about 10-15 minutes. Use a knife to loosen the sides of the cake from the pan and turn out onto the wire rack and allow to cool completely.
Recipe by Oven Love at https://www.ovenloveblog.com/paleo-chocolate-cake-with-vanilla-coconut-whip/
3.1.09