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 frosting
-
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.
- Allow the cakes to cool completely before removing them from the pans.
- Prepare the frosting by heating coconut milk, agave, and salt in a saucepan for 10 minutes.
- Mix arrowroot powder and water in a small bowl to form a paste and add it to the saucepan.
- Blend the mixture and bring it to a boil, then remove from heat and gradually blend in coconut oil.
- Chill the frosting in the freezer for 30-40 minutes until it solidifies.
- Blend the frosting again until fluffy, then stir in shredded coconut and pecans.
- Spread the frosting over the cooled cake and serve.
Nutrition Facts (estimated)
Servings
12
Calories
350
Total fat
25g
Total carbohydrates
30g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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