This is delightfully light and perfectly chocolatey! And with a high amount of eggs, it can even be snuck in as breakfast (or at least part of breakfast.)
(adapted from Detoxinista)
Preheat oven to 350 degrees. While oven is heating, oil a 11×13 inch pan. The cake is purposely thin because I prefer a more moist dense cake than a big fluffy dry one…This can probably be done in an 8×8 I imagine but with fluffier thicker results.
Mix in bowl:
1/2 C coconut flour (shredded unsweetened coconut that’s been ground to an almost powder using the mason jar method: http://sustainablynourished.wordpress.com/?s=mason)
1/2 C cocoa powder
1/4 tsp sea salt
1 tsp baking soda
Whisk in these next ingredients until smooth:
1/2 cup coconut oil, melted
2/3 cup agave, maple syrup, honey
2 TBSP vanilla extract
Pour into 11×13 cake pan, place in over for about 20 minutes, until toothpick inserted in center comes out clean, and cake is firm to the touch.
Let cool for 10-15 minutes.
Prepare the glaze: Melt about a half bag of chocolate chips of choice on low in saucepan with 1-2 TBS coconut oil until completely smooth.
Spread icing on cake when cool and eat up! I like to store mine covered in the fridge, it keeps it fresher and somehow seems to bring out the flavor even more!