Recipes
Dark Chocolate Coconut Cake (gluten free, grain free, no sugar added)
By: The Food Lovers
Full recipe and more photos can be found here: http://www.primal-palate.com/2010/09/happy-birthday-hayley-dark-chocolate.html Enjoy!
Details
- Prep Time:
35 min - Cook Time:
35 min - Ready In:
1 hour, 10 min
Servings: 10 servings
For the icing:- 1 cup Semi-Sweet Chocolate Chips (Made by Enjoy Life)
- 1 tablespoon Vanilla Extract
- 1/2 cup Grapeseed Oil
- Kosher Salt (a pinch)
For the Cake:- 10 eggs
- 1 cup organic raw honey
- 1/4 cup unsweetened cocoa powder
- 1 tsp kosher salt
- 1 tablespoon vanilla extract
- 1 cup grapeseed oil
- 3/4 cup coconut flour, sifted
- 1 tsp baking soda
- 10 eggs
- 1 cup organic raw honey
- 1/4 cup unsweetened cocoa powder
- 1 tsp kosher salt
- 1 tablespoon vanilla extract
- 1 cup grapeseed oil
- 3/4 cup coconut flour, sifted
- 1 tsp baking soda
Directions
Making the Icing:
- On very low heat melt chocolate chips and mix with grapeseed oil.
- Stir in vanilla and salt.
- Cool in freezer about 15 min.
- Blend with a hand mixer until fluffy.
- Preheat oven to 325.
- In small bowl combine coconut flour, cocoa powder, salt, and baking soda.
- In a large bowl blend with a hand mixer combine eggs, grapeseed oil, melted honey, and vanilla.
- Add dry ingredients to wet and continue to blend.
- Grease two 9" round baking pans (we used coconut oil cooking spray).
- Pour batter into (2) 9" round baking pans. Divide evenly.
- Bake for 35-40 minutes, or until a toothpick comes out clean.
- Let cakes cool and remove from baking pans.
- Spread frosting on top of first layer.
- Lay second cake on top (frosted area).
- Frost top of entire cake, working from top down to the sides.
- Sprinkle cake with shredded unsweetened coconut.
- Sprinkle sides with left over chocolate chips.
TEN EGGS?
What can I use to substitute for coconut flour? Thanks.