Ingredients
1 cup coconut flour
3/4 cup cacao powder
3/4 teaspoon baking soda
3/4 teaspoon salt
9 eggs
3/4 cup coconut oil
1 1/4 cup maple syrup
3/4 cup brewed coffee
1 1/2 tablespoons vanilla extract
1 BIRTHDAY CAKE ICING
2 package baker’s German sweet chocolate (4 oz)
1 teaspoon vanilla extract
3 tablespoons water
1 package cream cheese, softened (8 oz)
1 quart coconut whipped topping
Preparation
Preheat oven to 350 degrees
Grease cake pans and line the bottoms with parchment paper
Combine coconut flour, cacao, baking soda and salt in a small bowl and set aside
In the bowl of a stand mixer, with whisk attachment, whisk the eggs
Add the oil, maple syrup, coffee and vanilla extract and continue to mix until combined
Add the dry ingredients into the wet ingredients
Mix on low speed until the dry ingredients are incorporated – about 30 seconds. Scrape down sides of mixing bowl (you may need to do this a couple of times) and beat cake batter on high speed for about one full minute so that the batter is fluffy
Divide batter between the two prepared pans; it will be thick (Spread it out evenly in the pan)
Combine icing ingredients then spread on cake
