- 3 cups almond flour
- 1 cup tapioca flour
- ¼ cup coconut flour
- 1 ¼ cups coconut sugar
- 1 ½ cups raw cacao powder
- 2 tsp baking soda
- 1 tsp espresso powder
- 2 tsp ground cinnamon
- 1 tsp sea salt
- 1/3 cup chopped pecans, toasted (optional and sprouted, if possible)
- 4 large cage-free eggs, room temp
- 1 ½ cups canned coconut milk (light or full fat)
- 1 cup filtered water
- 1/3 cup coconut oil, melted
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
- 2 ripe avocados, peeled and pitted
- ½ cup cacao powder
- ¼ cup raw/local honey
- ¼ cup monk fruit sweetener
- 1 tbsp coconut oil
- 1 tsp vanilla extract
- ½ tsp salt
Instructions for cake:
1. Preheat your oven to 350 degrees F.
2. Grease two 9-inch cake pans with coconut oil cooking spray and line the bottom with parchment paper. Set aside.
3. Add all of the dry ingredients, except pecans (if using) to a very large mixing bowl and whisk together.
4. Add all of the wet ingredients to a separate medium mixing bowl and whisk together.
5. Then, pour the wet ingredients into the dry and whisk together for 1-2 minutes to create your cake batter.
6. Evenly divide the batter between the two baking pans and cook for 32-35 minutes, or until a toothpick comes out clean.
7. Once the cake has completely cooled (approximately 1 hour), assemble the cake by adding the chocolate frosting between both layers and frosting the outside. Top with pecans and serve!
Instructions for Frosting:
1. Place all ingredients except the coconut oil in a food processor and mix on high until well combined and completely smooth – you may need to stop a 2-3 times and scrape down the sides of the bowl/blender
2. With the motor running, slowly drizzle in the coconut oil and continue to blend until smooth and creamy.
3. Frost your cake and store on the counter, covered, up to 3 days and then place in the fridge for another 3-4 days or freeze up to 3 months – if it lasts past 3 days on the counter!