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.

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.