“Hot Chocolate” Cake with “Marshmallow” Frosting



(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.



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