Category:
Dessert

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Notes:
Adapted from Elena's Pantry

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Ingredients:
For Cake:
3/4 c coconut flour
1/4 c cacao powder
1t celtic sea salt
1t baking soda
10 eggs
1 c grapeseed oil
1 1/2 c honey
1t vanilla extract
juice squeezed from half of an orange

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Directions:
1. In a small bowl, combine flour, cacao, salt and baking soda
2. In a large bowl, using an electric hand blender, blend eggs, oil, honey, vanilla and orange zest
3. Add dry ingredients into large bowl and continue to blend
4. Oil (2) 9-inch cake pans and dust with coconut flour {I use a spray coconut oil from Whole Foods for greasing}
5. Pour batter into pans and bake at 325* for 35-40 minutes
6. Remove from oven, allowing to cool completely then remove from pans

For frosting:

1c dark chocolate chips
1/2 c grapeseed oil
2T honey
1t vanilla extract
pinch celtic sea salt

1. In a small saucepan over very low heat, melt chocolate and grapeseed oil
2. Stir in honey, vanilla and salt
3. Place frosting in freezer for 15 minutes to cool {I had to do close to 30 to get it to whip properly}
4. Remove from freezer and whip frosting with a hand blender until it is thick and fluffy
5. Frost over cake and serve
*I would DOUBLE the entire recipe for ample frosting. I barely had enough to cover it in just a thin coat, and some areas were still spotty.

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