Coconut Flour Chocolate Cake

Ingredients

Cake
• 1 pound butter, room temperature
• ⅓ cup olive oil or sunflower seed oil
• ½ cup brown sugar
• 10 eggs
• 1 tablespoon vanilla
• 2 cups coconut flour
• 1 cup cocoa powder
• 1½ teaspoons baking soda
• ½ teaspoon baking powder
• 1 teaspoon salt
• 1⅓ cups coconut milk
Cherry Topping
• 24 ounces cherries with liquid
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 tablespoon sugar (optional)
Cream Cheese Frosting
• 16 ounces cream cheese, room temperature
• 1 cup of butter, room temperature
• 1-2 cups powdered sugar

Instructions

1. Preheat your oven to 350° Fahrenheit.
2. Grease two 9 inch cake rounds and set aside.
3. In a bowl, stir together the sugar, salt, coconut flour, cocoa powder, baking soda and baking powder. Make sure it is well combined.
4. In another bowl, mix together the rest of the ingredients. Once combined, add to the dry ingredients and stir until no clumps are present.
5. Place half of the batter in one cake pan and the other half of the batter in the other pan. Bake approximately 30 minutes or until the middle of the cake is set.
6. Let the cakes cool.
7. Prepare the frosting and filling while the cakes are cooling.
8. To make the frosting, cream together the cream cheese and butter until they are combined. Slowly mix in the powdered sugar until you like the sweetness of the frosting.
9. For the cherry filling/topping, heat the cherries and sugar (if using), in a saucepan until they begin to bubble. Mix together the cornstarch and the water. Pour it into the cherries and mix together. Let cook for about 3 minutes until the mixture has thickened. Remove from the heat and let cool.
10. You can either put half the cherry mixture in between the two layers of the cake and the other half on top of the frosted cake, or place all the cherry mixture on top.
11. Chill for a couple of hours in the refrigerator and serve.

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