Chocolate Cake with Vegan Chocolate Frosting
Ingredients
The cake
-
¾
cup
coconut flour, sifted
-
¼
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
-
¼
teaspoon
orange zest
The frosting
-
1
cup
chocolate chips
-
½
cup
grapeseed oil or palm shortening
-
2
tablespoons
agave nectar or honey
-
1
tablespoon
vanilla extract
-
pinch
celtic sea salt
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, vanilla extract, and orange zest using an electric hand blender.
- Add the dry ingredients to the large bowl and continue blending.
- Oil two 9-inch springform pans and dust with coconut flour.
- Pour the batter into the pans and bake at 325°F for 35-40 minutes.
- Remove from the oven, allow to cool completely, and then remove from pans.
- For the frosting, melt the chocolate chips and grapeseed oil in a small saucepan over very low heat.
- Stir in the agave nectar, vanilla extract, and salt.
- Place the frosting in the freezer for 15 minutes to cool.
- Whip the frosting with a hand blender until thick and fluffy, then frost the cooled cake.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
250mg
Cholesterol
0mg
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