- 1/2 cup raw honey
- 1/4 cup extra virgin coconut oil
- 4 large egg yolks
- 1/2 cup full fat coconut milk
- 1/2 cup unsweetened regular cocoa powder
- 1/2 tbsp vanilla extract
- 1/4 tsp cream of tartar
- 1/8 tsp baking soda
- 1/8 tsp salt
Preheat oven to 350°. Line the bottom of a 7 inch spring foam pan with parchment paper. In a bowl, cream together honey and coconut oil. Mix in the egg yolks. Add to the mixture, coconut milk, cocoa powder, vanilla, cream of tartar, baking soda, and salt. Mix until smooth. Pour the mixture into the spring form pan. Bake for 25-30 minutes. The cake is done when a toothpick is inserted and comes out with moist crumbs. Let the cake set for at least 5 hours before cutting and serving.
Use an electric hand mixer or stand mixer to beat together the shortening and coconut oil until mostly smooth and fluffy. Add in the paleo powdered sugar and cacao or cocoa powder and continue to beat, then add 2 Tbsp of the milk and continue beating. Add in the vanilla and the last Tbsp milk slowly to reach the desired consistency.