INGREDIENTS:
2/3 cup coconut flour
1/2 cup cacao powder
1/2 TSP baking soda
1/2 TSP sea salt
6 Free range eggs
1/2 cup melted coconut oil ( Butter or Ghee works too)
3/4 cup Organic raw honey ( or maple syrup)
1/2 cup brewed coffee ( or water)
1 TBS pure vanilla extract
ICING:
1 Can full fat coconut milk
1/2 cup honey
1/4 TSP vanilla extract
1/2 cup melted coconut oil
1/4 cup coconut butter
DIRECTIONS:
- Preheat oven to 360 Degrees F
- Grease two 5 Inch cake pans and coat with coconut flour
- Combine all dry ingredients and set aside
- Whisk eggs, and add melted coconut oil, honey, coffee and vanilla extract to the mix until combined (if you have a mixer you can use it to do this more easily)
- Add the dry ingredients to the wet ingredients until thoroughly mixed
- Divide batter between two pans spreading out evenly
- Bake for 25 minutes, or until tooth pick inserted in the centre comes out clean
- Allow to cook on a wire rack for about 10 - 15 min. Then use a knife to loosed the sides of the cake from the pan and turn upside down on a wire rack.
- Mix icing in a separate bowl ( If you have a mixer use it to do this and it will make it fluffy like regular icing)
- Apply to cake once it has fully cooled
