Gluten-Free Chocolate Cake With Frosting - cooking recipe

Ingredients

3/4 cup coconut flour, sifted
1/4 cup vegan cocoa powder, powder dagoba
1 teaspoon celtic sea salt
1 teaspoon baking soda
10 eggs
1 cup grapeseed oil
1 1/2 cups agave nectar
1 tablespoon vanilla extract
1/4 teaspoon orange zest
1 cup semisweet vegan chocolate chips, chocodrops dagoba
1/2 cup grapeseed oil
2 tablespoons agave nectar
1 tablespoon vanilla extract
1 pinch celtic sea salt

Preparation

In a small bowl combine flour, cacao, salt and baking soda.
In a large bowl using an electric hand mixer, blend eggs, oil, agave nectar, vanilla and orange zest.
Add dry ingredients into large bowl and continue to blend.
Oil (2) 9 inch round cake pans and dust with coconut flour.
Pour batter into pans and bake at 325 degrees for 35-40 minutes.
Remove from oven, allow to cool completely then remove from pans.
In a small saucepan over very low heat, melt chocodrops and grapeseed oil.
Stir in agave, vanilla and salt.
Place frosting in freezer for 15 minutes to cool.
Remove from freezer and whip frosting with a hand blender until it is thick and fluffy.
Frost over cake.