cake - double mocha double layer cake

By tinathorn

Ingredients

• 1/2 c. Coconut Flour
• 1/2 c. Cocoa Powder
• 2 tsp. Aluminum-Free Baking Powder
• 1/4 tsp. Celtic Sea Salt
• 1 c. Granular Sweetener -- for sugar-free I recommend Swerve or Birch Xylitol
• 6 Large Organic Eggs
• 4 tsp. Pure Coffee Extract
• 1/2 c. Coconut Milk
• 1/2 c. Water
• 1/2 c. Coconut Oil, Melted
• Coconut Oil for Greasing Cake Pans
• 1 1/2 c. Granular Sweetener -- for sugar-free I recommend Swerve or Birch Xylitol
• 1/4 c. + 2 Tbsp. Cocoa Powder
• 1/2 c. + 1 Tbsp. Coconut Oil
• 1/4 c. + 2 Tbsp. Coconut Milk
• 1 Tbsp. Pure Coffee Extract

Details

Servings 2
Preparation time 10mins
Cooking time 32mins
Adapted from healthylivinghowto.com

Preparation

Step 1

Preheat oven to 350 degrees F.

In medium mixing bowl, sift together coconut flour, cocoa powder, baking powder, salt, sweetener.

In a smaller bowl whisk together eggs, coffee extract, coconut milk and water.

Whisk wet into dry until smooth, then slowly whisk in melted coconut oil.

Add coconut oil, coconut milk and coffee extract.

With electric beaters on medium, beat together until frosting is light and fluffy.