COCONUT FLOUR CHOCOLATE CAKE

Coconut Flour Chocolate Cake image

Provided by @MakeItYours

Number Of Ingredients 12

1 1/2 cups coconut flour (sifted)
1 1/2 cups arrowroot flour
1 tablespoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup coconut oil (melted)
1 1/2 cups maple syrup (can use honey * See notes)
1 1/2 cups cocoa powder
6 large eggs
1 1/2 cups milk of choice (I used unsweetened almond milk)
1 tablespoon vanilla extract
1-2 cups chocolate frosting

Steps:

Preheat the oven to 180C/350F. Grease 3, 8-inch springform cake pans and set aside.
In a mixing bowl, add your coconut flour, arrowroot flour, baking powder, baking soda, and salt, and mix until combined. In a separate bowl, combine your coconut oil, maple syrup, and cocoa powder and whisk together until glossy. Add the eggs in, one at a time, until combined. Add the milk and vanilla extract and whisk together, until combined.
Gently fold through the dry ingredients and mix until thick and dense. Distribute the batter evenly amongst the three cake pans. Bake the cakes for 27-30 minutes, or until a skewer comes out mostly clean.
Remove the cakes from the oven and let them cool completely. Once cool, layer the cake. Place the first cake on a flat surface. Spread it with frosting before adding the second cake on top. Spread with more frosting, before adding the final layer. Spread the top with the remaining frosting, along with the exterior of it. Let the cake sit for 20 minutes, before serving.