Description
Nut and dairy-free!
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350 degrees and liberally grease a 9½” cake pan (or springform pan).
- In a food processor, pulse together the coconut flour, cacao powder, and baking soda.
- Pulse in the eggs, coconut oil, and maple syrup.
- Stir in the chocolate chips.
- Pour the batter into the pan and bake for 35-40 minutes.
- Let the cake cool fully, before frosting.
- Using an electric mixer, whip together all of the whipped cream ingredients until a stiff peak forms.
- Frost the cake, and serve!