3/4 cup coconut oil (butter or ghee), melted (more for greasing pans)
1 cup plus 2 tablespoons maple syrup
3/4 cup brewed coffee (or water)
1 1/2 tablespoons vanilla extract
parchment paper for lining cake pans
[Frosting Ingredients below]:
1 cup cold pressed palm shortening
3/4 cup (approximately half a can) full fat coconut milk
1/3 cup honey (or vegan honey substitute)
1/4 teaspoon vanilla extract
Preheat oven to 350 degrees F
Grease cake pans and line the bottoms with parchment paper.
Combine coconut flour, cacao, baking soda and salt in a small bowl and set aside.
In the bowl of a stand mixer, with whisk attachment, whisk the eggs.
Add the oil/butter/ghee, maple syrup, coffee and vanilla extract and continue to mix until combined.
Add the dry ingredients into the wet ingredients.
Mix on low speed until the dry ingredients are incorporated – about 30 seconds. Scrape down sides of mixing bowl (you may need to do this a couple of times) and beat cake batter on high speed for about one full minute so that the batter is fluffy.
Divide batter between the two prepared pans. It will be thick. (Spread it out evenly in the pan)
Bake for 25 minutes (for 5 inch pans) or 30 minutes (for 9 inch pans) or until a toothpick inserted in the center comes out clean.
Allow to cool on a wire rack for about 10-15 minutes. Use a knife to loosen the sides of the cake from the pan and turn out onto the wire rack and allow to cool completely.
[Frosting directions below]:
Combine all frosting ingredients in the bowl of a stand mixer and beat on low for about 30 seconds.
Scrape down sides of bowl and continue beating on high until the frosting is fluffy and thickened