Ingredients:
Wet
eggs - 10
raw organic honey - 1 cup
coconut oil - 1 cup
pure vanilla extract - 2 Tbsp
Dry
coconut flour - 3/4 cup, sifted
unsweetened cocoa powder - 1/4 cup
sea salt - 1 tsp
baking soda - 1 tsp
Preparation:
-Preheat oven to 325 degrees F.
-Prepare two 9-inch round cake pans by lightly coating with coconut oil. I also added a bit of cocoa powder and gently rotated the pans so that they had a light, even coating of cocoa all around.
-Add dry ingredients to a small bowl, stirring with a whisk to combine.
-Add wet ingredients to a large bowl, using a hand mixer to blend thoroughly.
-Add dry ingredients to wet ingredients and continue mixing for 2 minutes. It may seem like a long time, but it results in an airier cake.
-Evenly divide batter between the two prepared pans. The batter will be very thin.
-Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean. (Mine cooks in 20 minutes on convenction bake.)
-Let cakes cool slightly in the pans, then remove and cool on a wire rack.
NOTE: I left mine in the pans overnight and it was tricky to get them out. If you arent going to frost until the following day, remove them from the pans and leave covered overnight on parchment paper or wax paper.
-Frost with coconut cream frosting.
Assembly
-Place first layer upside-down on a cake plate so the flat side is up. Frost.
-Place the second layer on top with the rounded side up. Frost the top and sides.
-Optionally, sprinkle with shaved dark chocolate or chopped nuts.
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