This cake was a gift for my friend and Crossfit High Voltage gym owner, Tim Thackrey. Here’s the man himself and your’s truly:

Chocolate Cake

¾ c. coconut flour ¼ c. cocoa powder 1 tsp. sea salt 1 tsp. baking soda 10 eggs 1 c. coconut oil 1 ½ c. maple syrup 1 Tbsp. vanilla extract

1. Preheat oven to 325.
2. Combine flour, cocoa, salt and baking soda.
3. In a separate bowl, combine eggs, oil, syrup, and vanilla.
4. Add dry to wet and blend till smooth.
5. Pour evenly into two 9 inch cake pans and bake for 35 mins or until toothpick comes out clean. Let cool before frosting!

Vegan Chocolate Frosting – Filling

1. In a small saucepan over very low heat, melt chocolate and coconut oil.
2. Stir in maple, vanilla, and salt.
3. Place frosting in freezer for 15 minutes to cool.
4. Remove from freezer and whip frosting with a hand blender until it is thick and fluffy.
5. Frost in between two cake layers.

Chocolate Ganache Frosting

1. Heat coconut milk in a saucepan, bring almost to a boil. Stir constantly so it doesn’t burn.
2. In a heat-safe bowl, place the broken pieces or chips of chocolate.
3. Pour heated milk over the chocolate and stir until smooth.
4. Place cake on a baking rack over some foil or a baking sheet.
5. Pour ganache over cake starting from the center of the top.
6. Let the frosting spill over the sides onto the foil or baking sheet.
7. If some areas of the cake are not getting “ganach-ed”, try pouring directly over them, but keep the coating smooth over the entire cake. Don’t use a spatula. Oftentimes it will stick and mess up the ganche.