Note the knife stabbed in the top! :-) This cake took MANY tries, with many re-dos, etc. Don’t get me wrong, I was happy with the final product, but, ugh, this cavegirl was banging her chest many times trying to come up with the best result.
Someone commented on the amount of eggs in this recipe, so to this I say, think of it as a sweet fritatta!!
3/4 cup coconut flour
1/3 cup cocoa
1 tsp sea salt
1 tsp baking soda
1T instant coffee crystals
1 cup macadamia nut oil
1 cup raw honey
1/2 tsp vanilla
1.5 cups organic whipping cream
1/8 cup raw honey
4-5 drops natural food coloring (optional)
Pre-heat oven to 350 degrees.
Sift all of the dry ingredients into one bowl.
In a separate bowl, blend the remaining cake ingredients.
Add dry ingredients to the wet ingredients. Blend until combined.
Grease 2, 5-inch cake pans. (This recipe should make 4 layers…I only used 3 because I spilled some ~ YAH…Cavegirl of the Year!). I made smaller layers because I wanted to use my pretty cake display, but I’m sure you can split this up into two 8- or 9-inch layers.
Cook for 25-30 minutes until set.
Using a blender, combine frosting ingredients until creamy. Frost cooled cake layers.