Name: Chocolate Cake/Cupcake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 8
Ingredients: 1/4 cup cocoa powder; 1/4 cup McKenzie's Coconut Flour; 1 1/2 tsps McKenzie's Baking Powder; 1/2 tsp McKenzie's Ground Cinnamon; pinch McKenzie's Australian Natural Sea Salt; 4 eggs; 1/4 cup honey; 1 tsp vanilla extract; 1/4 cup melted coconut oil or unsalted butter; 100g dark chocolate; 125g unsalted butter, chopped and softened at room temperature; 1 1/2 cups icing sugar; 1 tsp vanilla essence; 1 egg yolk

Step 1

Preheat oven to 160°C. Grease and line a 20cm cake pan with baking paper or grease an 8 cup, cupcake pan. Combine the cocoa, coconut flour, baking powder, cinnamon and sea salt. Add the eggs, honey, vanilla and oil. Mix well until combined.

Step 2

Spoon mixture into your prepared pan. Bake cake for 40 minutes or cupcakes for 20-25 minutes. Remove from the oven and cool.

Step 3

FROSTING: Melt chocolate in a medium heatproof bowl over a saucepan of simmering water until smooth. Cool slightly. Cream butter, icing sugar and vanilla essence together. Add egg yolk and melted chocolate and beat until fluffy. Decorate cake.

Chocolate Cake/Cupcake