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Serves
8
Prep
15
mins
Cooking
40
mins
Find a recipe

Chocolate Cake/Cupcake

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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

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Related Products


  • McKenzie's Coconut Flour 330g

  • McKenzie's Ground Cinnamon 40g

  • McKenzie's Baking Powder 125g

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