Chocolate Cake

Paleo/Gluten free Chocolate Cake with Chocolate Frosting.

4 Large Eggs

1c Cocoa Powder

3/4c Dark Grade Pure Maple Syrup

3Tbsp Coconut Oil, melted and cooled (replace with palm shortening for treenut free)

2tsp Pure Vanilla Extract

1/8tsp Sea Salt

1/2tsp Baking Soda

1/4tsp Baking Powder

Preheat oven to 350 degrees. Grease you cake round with palm shortening and set aside. In small bowl, whisk together cocoa, baking soda, baking powder and salt, set aside.

Add eggs, coconut oil, maple syrup and vanilla to stand mixer with paddle attachment. Beat ingredients on medium for about 30 seconds. Turn mixer down low, and slowly add cocoa mixture. Once all ingredients are incorporated, turn mixer off. Don't over mix! Pour into prepared pan and bake for 20 minutes. Check with toothpick to make sure it is done. Let cool completely before removing from pan and frosting.

Chocolate Frosting (Gluten free and Paleo Friendly)

1c Palm Shortening, room temperature

1/2c Dark Grade Pure Maple Syrup 

1/2c Cocoa Powder

1Tbsp Coconut Milk

1tsp Pure Vanilla Extract

Pinch of Salt

Place all ingredients in stand mixer bowl with whisk attachment. Beat on low at first then on high until fluffy.