I have always had a giant sweet tooth. Always! So when my journey to living a gluten-free lifestyle started, one of my biggest struggles was finding clean recipes to satiate my sweet tooth. I tried SO many recipes, using all kinds of flours, and was having a hard time finding ones that didn't ultimately taste like ground beans or cardboard. I began gravitating toward paleo recipes because they were gluten-free and made with ingredients that would truly fuel your body. It wasn't until a few years ago, when we went to a friends house for their daughters birthday party, that I learned how incredible these recipes could really be. After the first bite of this decadent cake, my whole world shifted and it was absolutely glorious. Healthy foods, even cakes, muffins, etc. can be amazingly delicious! This cake is proof and has become my absolute favorite treat... One that our entire family loves. I hope you will give it a try!

CAKE INGREDIENTS:

10 Eggs

1 c. Organic Raw Honey, melted

¼ c. Unsweetened Dark Cocoa Powder

1 tsp. Salt

1 TBsp. Vanilla

1 c. Coconut Oil

¾ c. Coconut Flour, sifted

1 tsp. Baking Soda

ICING INGREDIENTS:

1 c. Dark Chocolate Chips or Semi-Sweet Chocolate Chips

1/2 c. Organic Unsalted Butter

Fresh Strawberries, sliced

Preheat oven to 325. Grease two 9" round baking pans with coconut oil spray.

In a small bowl combine sifted coconut flour, cocoa powder, salt, and baking soda. In a large bowl blend together eggs, coconut oil, honey, and vanilla. (I use a KitchenAid stand mixer but you can also use a hand mixer). Add the dry ingredients to wet ingredients & mix until combined.

Pour the batter into greased pans. Bake for 35-40 minutes, or until a toothpick comes out clean.

While the cake is baking, prepare the icing. On a very low heat, melt the chocolate chips and butter in a small saucepan. Allow to cool in the freezer for about 15 minutes. Once the icing has hardened, remove from the freezer and blend with a stand or hand mixer until fluffy. Place in refrigerator until ready to use.

Once the cakes are cooled, remove from baking pans onto two plates. Spread the icing on top of first layer and lay the second cake layer on top. Spread the icing on the second layer, working from the top and down the sides, until the entire cake is frosted.

Keep the cake refrigerated until ready to eat. Since the icing is made of butter, it will melt if left out on the counter. Top with fresh strawberries and Enjoy!

*This recipe was adapted from Libera Me's Dark Chocolate Coconut Cake recipe.*