Coconut Chocolate Cake
Preheat oven to 350°F (177°C). Line two 8-inch cake pans with parchment paper.
In a large mixing bowl, whisk together the egg, sugar, coconut oil, vanilla, and salt.
In a separate bowl, using a sifter, sift the cocoa powder, coconut flour and baking powder to remove any clumps.
Stir in the dry ingredients with the wet ingredients.
Pour half of the batter into each cake pan and immediately place in the oven.
Bake for 20 minutes, until the tops are firm to the touch and a toothpick inserted in the middle of the cakes comes out clean. Place the pans on a wire rack and let the cakes cool completely in the pans.
Store decorated or undecorated cake in the fridge or freezer. Can be refrigerated for up to 7 days. Do not store at room temperature because the cake will go moldy fast. Coconut flour baked goods tend to go bad faster than regular baked goods.
For the frosting:
In a large-sized mixing bowl, add the peanut butter, cocoa powder, and powdered sugar and start whisking or use a hand mixer.
Add tiny amounts of water until the icing is at your desired thickness but still spreadable.
Can be stored in the fridge for 7 days.
How to make
8 large eggs, room temp
3/4 cup Coconut Sugar
1/2 cup coconut oil, melted
1 tablespoon vanilla extract
1/4 teaspoon sea salt
1/2 cup cocoa powder
1/4 cup coconut flour
1 teaspoon baking powder
1 cup peanut butter/almond butter/cashew butter/sun butter
6 tablespoons cocoa powder
6 tablespoon powdered sugar/maple syrup/raw honey
1/2 cup water (more if needed)