Classic Chocolate Cake (Grain/Dairy/Soy/Nut/Refined Sugar Free)

Ingredients

Cake:

½ cup Coconut Flour

⅓ cup + 1 Tbsp. Arrowroot Flour (Tapioca MAY work)

5 Heaping Tbsp. Unsweetened Cocoa Powder

1 Tsp. Cinnamon

1 Tsp. Baking Soda

¾ Tsp. Grain Free Baking Powder

¼ Tsp. Sea Salt

6 Large Eggs

1 cup Honey (coat or spray measuring cup with oil for easy measuring)

½ cup Water

½ cup Dairy Free Milk

1 Tsp. Distilled White Vinegar

1 Tsp. Pure Vanilla

⅓ cup Refined Coconut Oil

Frosting:

⅓ cups Unsweetened Cocoa Powder

⅓ cups Water

1 cup Earth Balance Butter or Non-Dairy Butter

2 Tbsp. Maple Syrup or Honey

1 10 Oz. Bag Enjoy Life Dairy Free Chocolate Chips

½ Tsp. Pure Vanilla

Instructions

1. Preheat oven to 350 degrees.

2. Line 2 8 inch pie pans (if using a large pie pan, only use 1) with parchment paper, spray with cooking oil or grease with coconut oil, and dust with cocoa powder. Set aside.

3. In a large bowl, mix together the dairy free milk and vinegar, this is our "buttermilk". Place in fridge.

4. In a very large bowl, whisk together the coconut flour, arrowroot flour, salt, cinnamon, baking powder, and baking soda. Set aside.

5. Bring the ½ C of water to a boil in a small saucepan. When it reaches a boil remove from heat and stir in the cocoa powder and coconut oil until smooth and melted.

6. Get the buttermilk out of the fridge and stir in the eggs, honey, and vanilla.

7. Stir the cocoa mixture into the dry ingredients first to cool, then the egg mixture. Beat until smooth and there are no more lumps.. Batter will be thin.

8. Pour the batter evenly between the 2 prepared pans. Bake 28 - 35 minutes or until center of cake springs back to the touch.

9. Cool Completely.

Frosting:

1. Place cocoa powder in a small bowl.

2. Bring the water to a boil and pour over the cocoa powder, stirring until smooth. Set aside.

3. Place the chocolate chips in a large microwaveable bowl.

4. Heat for 25 seconds, stir, and repeat until chocolate is smooth and melted. DO NOT heat for longer (trust me!) or your chocolate will turn hard and be ruined! Set aside.

5. Beat the butter and maple syrup until light and fluffy, about 5 minutes. Add the cooled cocoa mixture (which is VERY thick), melted chocolate, and vanilla. Mix well.

6. If batter is too thin, transfer to the microwaveable bowl used to melt the chocolate chips and place in fridge until just stiff enough to spread as it thickens. Frosting thickens and hardens after frosting, 10 - 20 minutes

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