Hannah Easter: Chocolate Cake, Grain, Refined Sugar, and Gluten Free

For the past month and a half, I've been eating grain-free and only using raw honey as a sweetener. It was really hard at first, but I am relieved to admit that I'm no longer craving corn chips and cookies every hour. I'll be posting a more in depth explanation as to why I've decided to deprive myself of all things refined, starchy, and carb-rich. But! Until then enjoy this incredibly delicious and luxurious grain-free chocolate cake recipe! I brought it home for Mother's Day and my family gobbled it up (even those who are use to refined sugar in their desserts) Raw honey is a wonderful subsitute and is incredibly easy for your body to digest. It has properties that actually boost your immunity instead of killing it like white sugar does! Thanks to the Unrefined Kitchen for the recipe!

Cake Ingredients (for ONE 8″ round cake* about 1 1/2″ thick):
1/3 cup coconut flour
1/4 cup arrowroot (I didn't have any so I used 1/4 cup plus 2 Tbs. coconut flour)
1/4 cup almond flour
1/4 cup cacao powder or cocoa powder
3/4 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1/3 cup honey (raw, find it in the natural section of your grocery store or order online)
3 eggs
1/3 cup coconut oil or melted butter
2/3 cup milk (I used raw homemade yogurt)
1 Tbsp. lemon juice

1/2 tsp. vanilla

Cake Directions:
1. Preheat oven to 350 degrees. Line an 8″ round cake pan* with parchment paper.
2. Combine coconut flour, arrowroot, almond flour, cacao, baking soda, salt and baking powder in a bowl and whisk to combine.
3. Add honey, eggs, coconut oil or melted butter, almond milk, lemon juice and vanilla to the dry ingredients and mix well. (I use an electric hand mixer.) My batter was more like dough)
4. Pour cake batter (less "pour," more plop) into parchment paper-lined cake pan*. Bake at 350 degrees for 17-22 minutes. Remove from oven when toothpick inserted comes out clean. Try not to overbake.
5. Cool completely and frost cake with chocolate frosting.

Frosting Ingredients (I doubled it so I could lick the spoon!)
1/4 cup coconut oil
1/4 cup softened butter
2-4 Tbsp. honey (depending on how sweet you like it)
2 Tbsp. cacao
1 tsp. vanilla
pinch of salt
Frosting Directions:
1. Combine all ingredients and whip together with electric mixer. (If the frosting is too runny due to liquified coconut oil, place in fridge for a short time and re-whip.)
2. Spread on cooled cake

1) Gather Ingredients