Chocolate Birthday Cake and Chocolate Frosting

2 cups Digestive Wellness Almond Flour

½ tsp celtic sea salt

½ tsp baking soda

¼ cup Cocoa Powder

¼-1/2  cup water

2 eggs

1 TBSP vanilla

4 TBSP butter (melted) or grapeseed oil

¼ cup honey OR 10 drops of Liquid Organic Stevia

1.       Preheat oven at 350 degrees      
2.       Combine all wet ingredients and mix well. 
3.     Combine all dry ingredients and mix well
4.     Bake at 350 degrees for 18-20 minutes.
5.     Remove from oven and let cool

Variations:

You can add ¼ cup of shredded coconut to the batter as well as coconut oil versus butter.

You can add ½ cup of Walnuts to the batter. 

This recipe makes 8 cupcakes.  

You can double this recipe and bake in 2, 9 inch cake pans, greased liberally with grapeseed oil or coconut oil.  Bake for 20-25 minutes until a tooth pick inserted in center comes out clean.  Cool.  Frost.

DO NOT over-bake. Cake will be dry.

Top with Chocolate Frosting Recipe!

Chocolate Frosting

1 cup of dark organic chocolate chips

½ cup butter

1 TBSP vanilla

Pinch of Celtic Sea Salt

In sauce pan over med low heat, melt chocolate and butter until smooth stirring often. 

Add vanilla and salt

Place in freezer for 20-30 minutes (keep checking until mixture is slightly hard)

Remove from freezer and whip using a hand held mixer until fluffy.  The chocolate will turn from dark brown to light brown when it’s done.

Frost anything J

Store in glass Pyex for up to 3 days or in freezer.