Chocolate cake time! Tomorrow is my brother’s 18th birthday and since I won’t be seeing him then, we’re having cake tonight! I’ve been working with this recipe for a while now and am so happy to have perfected it in time.
The recipe makes one layer. I was too lazy to make layer II, so I just cut the layer in half and placed the one half on top of the other (with homemade “frosting” in between, of course) to make a half cake. Since there’s only 3 people here to eat the cake, this is the perfect amount for us. However, feel free to double or triple the size to feed a crowd!
Double Chocolate Chip Cake (Paleo)
1/4 cup coconut oil, softened
1/2 cup coconut sugar
1/2 tbsp vanilla extract
2 large eggs
1/3 cup cacao powder
1/2 tsp salt
1/4 tsp baking soda
pinch of stevia
3 tbsp coconut flour
3 tbsp chocolate chips
Preheat the oven to 350 degrees and oil a 8-inch diameter springform pan.
In a food processor, pulse together coconut oil, sugar, and vanilla. Add in eggs and pulse again. Add in cocoa powder, salt, baking soda, stevia, and coconut flour until all the ingredients are combined. Stir in your chocolate chips.
Transfer and spread the batter into your pan. Bake in the oven for 15 minutes. Once done, let cool before moving.
*Makes 1 layer.
**I cut the one layer in half and place one on top of the other for a half cake.