Gluten Free Chocolate Cake

My husband's niece found this recipe on elanaspantry.com and made it for us. She used 6 eggs instead of 10. 1/2 of coconut nectar instead of Agave. The coconut nectar you can pick up at whole foods. This is a gluten free, dairy free chocolate cake (nut free too), with a thick, yummy vegan chocolate frosting.


Chocolate Cake
¾ cup coconut flour, sifted

• ¼ cup cacao powder
• 1 teaspoon celtic sea salt
• 1 teaspoon baking soda
• 10 eggs  (we used only 6)
• 1 cup grapeseed oil
• 1 ½ cups agave nectar (or 1/2 c. coconut nectar)
• 1 tablespoon vanilla extract
• ¼ teaspoon orange zest

1. In a small bowl combine flour, cacao, salt and baking soda
2. In a large bowl using an electric hand blender, blend eggs, oil, agave nectar, vanilla and orange zest
3. Add dry ingredients into large bowl and continue to blend
4. Oil (2) 9-inch cake pans and dust with coconut flour
5. Pour batter into pans and bake at 325° for 35-40 minutes
6. Remove from oven, allow to cool completely then remove from pans
7. Frost and serve

Serves 12

Vegan Chocolate Frosting

• 1 cup dark chocolate chips
• ½ cup grapeseed oil
• 2 tablespoons agave nectar
• 1 tablespoon vanilla extract
• pinch celtic sea salt

1. In a small saucepan over very low heat, melt chocolate and grapeseed oil
2. Stir in agave, vanilla and salt
3. Place frosting in freezer for 15 minutes to cool
4. Remove from freezer and whip frosting with a hand blender until it is thick and fluffy
5. Frost over cake
6. Serve