This is a healthy lower carbohydrate cake and gluten free! It will not rise like a normal cake and is lower in height than your average cake but still yummy for a healthier version.

Prep: 20mins
Cook time: 35mins
Icing: 10mins
Total time: 1 hr 5mins
Serves: 8

Cake Ingredients:
¼ cup + 2 tablespoons of coconut flour, sifted
¼ cup arrowroot flour
¼ cup cacao powder
Pinch of sea salt
2 tsp. gluten free baking powder
5 eggs
1 tsp. vanilla extract or paste
2 tablespoons of almond, coconut milk
¼ cup coconut oil
¼ cup maple syrup

Cake Frosting:
½ cup coconut oil
2 tablespoons of cocoa powder
2-3 tablespoons of maple syrup
½ tsp vanilla extract
Pinch of sea salt

Pre-heat oven to 160ºC (150ºC for a fan-forced oven).
Line a cake tin with coconut oil and baking paper.
Combine all dry ingredients then add in remaining cake ingredients and beat with a hand beater until smooth and mixed well.
Pour into prepared tin.
Cook for 35mins or until cooked through.

Prepare Frosting – soften coconut oil and mix in cocoa powder, maple syrup, vanilla essence and sea salt.
Leave to cool on cake rack and then frost the cake.

Note:
Coconut flour is very high in fibre and if the batter looks a little dry you can add a little extra water.
If the frosting is too runny you can cool it in the fridge so it is spreadable and thicker.