Serves
8
Prep
15
mins
Cooking
40
mins
Chocolate Cake/Cupcake
Directions
Step 1
Preheat oven to 160C. Grease and line a 20cm cake pan with baking paper or grease an 8 cup, cupcake pan.
Step 2
Combine the cocoa, coconut flour, baking powder, cinnamon and sea salt. Add the eggs, honey, vanilla and oil. Mix well until combined.
Step 3
Spoon mixture into your prepared pan. Bake cake for 40 minutes or cupcakes for 20-25 minutes. Remove from the oven and cool.
Step 4
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.
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
- FROSTING INGREDIENTS:
- 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
