This recipe will fill two 6-inch cake pans, which are significantly smaller than traditional 9-inch cake pans. I like to use a smaller sized cake pan as it results in a cake that is elegantly tall. The height of this cake really seems to impress. On that note, this recipe won’t work for standard 9-inch cake pans as you will end up with a pancake, rather than a birthday cake.
Make sure to top with delicious and creamy chocolate frosting.
Serves: 8
Ingredients
- ½ cup coconut flour
- ½ cup cacao powder
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 8 large eggs
- ½ cup coconut oil
- ½ cup honey
Instructions
Preheat oven to 350 degrees.
Mix together dry ingredients in a mixer. Then add in the wet ingredients.
Grease two 6-inch springform pans with coconut oil or coconut oil spray (line the bottom with parchment paper too for easy removal)
Pour batter into prepared cake pans
Bake at 350° for 25-30 minutes
Cool and frost with a double batch of Paleo Chocolate Frosting
Source: Elana's Pantry
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