For the Cake:
1 cup coconut flour
1/2 teaspoon Celtic sea salt
1 teaspoon baking soda
8 ounces Enjoy Life Chocolate Chips (or semi-sweet chocolate), melted
1/2 cup maple syrup
8 large eggs
1/2 cup dairy-free plain whole yogurt
1 teaspoon vanilla extract
For the Frosting:
1 cup palm shortening (if you'd prefer a buttercream frosting, check out this recipe )
1/4 cup maple syrup
2 teaspoons vanilla extract
2 tablespoons arrowroot flour
1/2 teaspoon unflavored grass-fed gelatin
1/2 cup Enjoy Life Chocolate Chips (or semi-sweet chocolate chips), melted and cooled
Preheat the oven to 350ºF and adjust the rack to the middle position.
Place the coconut flour, sea salt, and baking soda in a small bowl and whisk to combine. In a medium bowl, whisk together the 8 ounces melted chocolate, maple syrup, eggs, yogurt and vanilla extract.
Whisk in the coconut flour mixture until smooth.
Let the batter sit for 10 minutes.
Pour the batter into two 9-inch buttered cake pans.
Bake for 20-23 minutes, until a cake tester inserted into the center comes out with a few moist crumbs.
Cool for 10 minutes, then revert onto a cooling rack.
Place the palm shortening, maple syrup, vanilla extract, arrowroot, gelatin and melted chocolate in the bowl of a standing mixture and whisk for 3 minutes until light and fluffy.
To assemble: Place one cake layer on a cake stand and top with one third of the frosting. Spread frosting evenly on the cake. Place second cake layer on top and use remaining frosting to frost the top and sides of the cake.
Notes from the author:
I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out. Thanks!