Chocolate Cake with Mint Chip Frosting

Chocolate Cake with Mint Chip Frosting (Printable Recipe)

For the Cake

3/4 cup coconut flour

1/4 cup arrowroot flour

3/4 teaspoon baking powder

7 large eggs

2/3 c. of ghee (clarified butter) melted

2 t. of vanilla

1/2 cup of honey

1/4 cup of coconut sugar

1/4 cup canned coconut milk

Preheat oven to 350 degrees. Combine the dry ingredients in mixer or large bowl. In a separate bowl, combine eggs, melted ghee, honey, and vanilla. Slowly add the wet ingredients to the dry until smooth. Then add coconut milk.

Grease 1 8 inch pan with coconut oil and then sprinkle in coconut flour or arrowroot powder until it completely covers the pan, to prevent cake from sticking.

Pour cake batter into pan, and bake for 35-40 minutes or until a toothpick comes out clean when inserted into the center.

Let cake rest in pan for 10 minutes, then run a butter knife around the edges to loosen, then invert cake onto a plate, and allow to cool.

For the Mint Chip Frosting

1 avocado, pitted and mashed

1/4 cup of coconut oil

1/4 cup of canned coconut milk

1 t. of Mint oil or extract

1 dash of salt

1 lb. of powdered sugar

1/2 cup of dark chocolate chips

While the cake is baking, mix together avocado and coconut oil until smooth and creamy. Now add in your coconut milk, mint, and salt. Slowly add powdered sugar until your frosting is think and spreadable. After frosting is thick enough, add chocolate chips. Adding them too early to the frosting will break them and mash them until they’re unrecognizable. 

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