Grain-Free Chocolate Cake

Merry Christmas Eve! Here is a last-minute chocolate cake for you! It is based my recipe for chocolate cupcakes, so it’s also nut and dairy-free! I made this for my brother’s 16^th birthday yesterday and it was a HUGE hit! The cake is a bit denser than your average cake, but it is perfectly rich and chocolate-y. I frosted it with some lightly sweetened whipped cream and garnished it with berries, but you can frost it with this if you’re dairy-free. Enjoy, and have a wonderful holiday!

Makes a one-layer 9½” cake.

Ingredients:

½ cup coconut flour

½ cup cacao powder

½ tsp baking soda

8 eggs

½ cup coconut oil

2/3 cup maple syrup or honey

1 cup bittersweet chocolate chips

For the whipped cream:

2 cups heavy whipping cream

1 Tbs maple syrup or honey

1 small pinch sea salt

Toppings:
Raspberries, chocolate shavings

Directions:

1.     Preheat your oven to 350 degrees and liberally grease a 9½” cake pan (or springform pan).

2.     In a food processor, pulse together the coconut flour, cacao powder, and baking soda.

3.     Pulse in the eggs, coconut oil, and maple syrup.

4.     Stir in the chocolate chips.

5.     Pour the batter into the pan and bake for 35-40 minutes.

6.     Let the cake cool fully, before frosting.

7.     Using an electric mixer, whip together all of the whipped cream ingredients until a stiff peak forms.

8.     Frost the cake, and serve!