Recipe converted By Anita DiStasio
• 110g coconut oil
• 40g cocoa powder
• 50ml coconut cream
• ¾ tsp salt
• 90g coconut flour
• ¾ tsp baking powder
• 250g raw sugar
• 9 eggs
• 1tsp vanilla essence
Melt coconut oil at 500C speed 2 for 1 minute or longer until melted.
Add all remaining ingredients and mix speed 5 for 30 seconds.
Pour into a greased 20×20x5cm cake tin.
Bake at 1750C for 35 minutes or until cake tester comes out clean.
Cool and cover with chocolate icing if desired.
Baking tip – Coconut oil should be melted but not hot.