Coconut Flour Chocolate Cake
Ingredients
-
1½
cups
coconut flour, sifted
-
1½
cups
arrowroot flour
-
1
tablespoon
baking soda
-
1
tablespoon
baking powder
-
½
teaspoon
salt
-
⅔
cup
coconut oil, melted
-
1½
cups
maple syrup
-
1½
cups
cocoa powder
-
6
large
eggs
-
1½
cups
milk of choice
-
1
tablespoon
vanilla extract
-
1-2
cups
chocolate frosting
Instructions
- Preheat the oven to 180C/350F and grease three 8-inch springform cake pans.
- In a mixing bowl, combine the coconut flour, arrowroot flour, baking powder, baking soda, and salt.
- In another bowl, whisk together the melted coconut oil, maple syrup, and cocoa powder until glossy.
- Add the eggs one at a time, mixing until combined, then add the milk and vanilla extract.
- Gently fold in the dry ingredients until you have a thick batter.
- Distribute the batter evenly among the three cake pans.
- Bake for 27-30 minutes, or until a skewer comes out mostly clean.
- Let the cakes cool completely, then layer them with frosting in between each layer and on the exterior.
- Allow the frosted cake to sit for 20 minutes before serving.
Nutrition Facts (estimated)
Servings
12
Calories
274
Total fat
22g
Total carbohydrates
27g
Total protein
8g
Sodium
591mg
Cholesterol
0mg
You might also like