I made a double chocolate cake as you see in some of the photos but the recipe for the actual cake only calls for one. Just double the recipe if you would like two layers. ***The frosting measurements are generous and meant for a two 9-inch layer cake or even a three layer cake. Cut measurements in half for a generous frosting for a single 9-inch cake.**
Ingredients
For cake
1¾ cup garbanzo-fava bean flour
½ cup potato starch (not flour)
1 cup unsweetened cocoa powder
¼ cup tapioca starch
1 tablespoon plus 1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon xanthan gum
2 teaspoons sea salt
1 cup coconut oil melted (plus more for greasing the pan)
1⅓ cups agave nectar
¾ cup unsweetened applesauce
3 tablespoons pure vanilla extract
1 cup hot coffee or 1 cup hot water
For frosting
2½ cups coconut oil
1 cup maple syrup
1 tablespoon pure vanilla extract
1½ cups shredded coconut
Instructions
For cake
Preheat oven to 325 F. and line a 9 inch round cake pan with parchment paper
Grease sides of pan with coconut oil
In medium bowl whisk together the flour, potato starch, cocoa powder, tapioca, baking powder, baking soda, xanthan gum and salt
Add oil, agave, applesauce, vanilla and hot coffee to the dry ingredients
Stir until batter is smooth
Pour batter into cake pan and bake on center rack for 20 minutes
Rotate pan 180 degrees and bake another 20-25 minutes until toothpick comes out clean
Let cake cool in pan for 20 minutes
Gently slice knife around the cake
Place plate on top of cake and gently flip over
Place rack on top of flipped over cake and super gently flip again
Let cool completely before frosting
For frosting
In standing mixer or in large bowl with hand-held mixer combine coconut oil, maple syrup and vanilla extract
When mixture is fluffy, gradually add shredded coconut while continuing to mix
Use right away
Cake recipe slightly adapted from BabyCakes chocolate cupcake recipe. Frosting inspired by Flying Apron's German maple frosting recipe
Recipe by Kitchen to Nirvana at https://kitchentonirvana.com/2014/01/09/chocolate-cake-with-maple-coconut-buttercream/