German Chocolate Cake
Ingredients
The cake
-
¾
cup
coconut flour, sifted
-
½
cup
cacao powder
-
1
teaspoon
celtic sea salt
-
1
teaspoon
baking soda
-
10
large
eggs
-
1
cup
grapeseed oil or palm shortening
-
1½
cups
agave nectar or honey
-
1
tablespoon
vanilla extract
The filling
-
1
cup
full fat coconut milk
-
1
cup
agave nectar or honey
-
a pinch
celtic sea salt
-
5
teaspoons
arrowroot powder
-
1
tablespoon
water
-
1¼
cups
coconut oil
-
1½
cups
unsweetened shredded coconut
-
1½
cups
pecans, toasted and chopped
Instructions
- Combine the coconut flour, cacao powder, salt, and baking soda in a small bowl.
- In a large bowl, blend the eggs, oil, agave nectar, and vanilla using an electric hand blender.
- Add the dry ingredients to the large bowl and continue blending.
- Oil two 9-inch springform pans and dust them with coconut flour.
- Pour the batter into the pans and bake at 350°F for 35-45 minutes.
- Once baked, allow the cakes to cool completely before removing them from the pans.
- For the filling, heat coconut milk, agave, and salt in a saucepan and simmer for 10 minutes.
- Mix arrowroot and water in a small bowl to form a paste, then add it to the saucepan.
- Whisk the mixture and bring it to a boil briefly, then remove from heat and gradually blend in coconut oil.
- Cool the mixture in the freezer for 30-40 minutes until solidified, then blend until fluffy and stir in shredded coconut and pecans.
- Spread the filling on the first layer of cake, place the second layer on top, and frost the top and sides with additional frosting.
Nutrition Facts (estimated)
Servings
12
Calories
350
Total fat
25g
Total carbohydrates
30g
Total protein
6g
Sodium
200mg
Cholesterol
0mg
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