(makes one 8-inch round cake)
1 cup almond flour
1 cup arrowroot flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cocoa powder
3/4 cup raw honey
1/4 cup coconut oil or palm shortening
4 eggs (at room temperature)
1 tsp vanilla
1.5 oz 100% dark chocolate, melted
Preheat oven to 350. Grease an 8-inch round cake pan. Trace the bottom of the pan on parchment paper, cut out circle and place on bottom of pan. In a blender pulse almond flour, arrowroot flour, salt, and baking soda until combined. Add honey, eggs, vanilla, and melted coconut oil/palm shortening. Blend until smooth. Pour mixture into a bowl and fold in melted chocolate. Pour batter into prepared cake pan. Bake for 25-30 minutes.
*The cake pictured above is three 8-inch round cakes layered on top of each other (chocolate, vanilla, and chocolate layers)*
Top with your favorite icing and chocolate ganache.