Ingredients:

• 1 cup of raw cacao powder
• 1 cup of coconut flour
• 1 tsp of pink salt
• 16 organic, pasture-raised eggs
• 1 tsp of baking powder
• 3 full squirts of chocolate stevia
• 1/2 cup of full fat coconut milk

Frosting Ingredients:

• ½ cup of raw cacao powder
• 3 small ripe Hass avocados
• 2 full squirts of chocolate stevia
• 1/8 tsp of pink salt
• ¼ cup of coconut oil (melted)

Instructions:

Step #1:  Begin by preheating the oven to 350 degrees.

Step #2:  Mix both the wet and dry ingredients together separately.

Step #3:  Combine the dry and wet ingredients together.

Step #4:  Coconut flour can often be very tough to mix so you can use a blender or food processor but only blend it until it is mixed together and be careful not to overdo it.

Step #5:  Grease a large baking pan (9x13) or 2 small pans and pour in the batter.

Step #6:  Bake the mixture for 35-40 minutes (25-30 minutes if using smaller pans). Check if the cake is done by putting a toothpick to see if it comes out clean to ensure it is cooked through.

Step #7:  Let the finished cake cool and top it with the chocolate frosting.

Chocolate Frosting Instructions:

Step #1:  Mix all the ingredients together in a food processor until it is all whipped up.

Step #2:  You can serve this immediately and store it in the refrigerator for up to a week.

Step #3:  If you want to store it longer, you can put it in the freezer.

Step #4:  Make sure the cake cools down before applying the frosting or it will melt into a chocolate liquid.