Paleo Chocolate Cake GF

Two 9-inch cake pans.

Ingredients

For the cake

1 cup coconut flour
3/4 cup high quality raw cacao powder (love Loving Earth)
3/4 teaspoon baking soda
3/4 teaspoon celtic sea salt/mineral salt
9 eggs
3/4 cup coconut oil (butter or ghee), melted (more for greasing pans)
1 cup of coconut nectar
3/4 cup water
1 tablespoon vanilla extract
parchment paper for lining cake pans

Optional icing

150g dark chocolate (preferably 85-100% dark lindt chocolate)
1-1½ tablespoons coconut oil
2-4 tablespoons of coconut nectar (amount depends on your taste and the % of cacao in your dark chocolate)

Method

For the cake

Preheat oven to Gas mark 4/350 degrees F.

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/butter/ghee, nectar 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).

Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool on a wire rack for about 10-15 minutes. Use a knife to loosen the sides of the cake from the pan and turn out onto the wire rack and allow it to cool completely.