Chocolate Celebration Cake
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • ¾ cup of coconut flour
  • 1 cup of extra virgin olive Oil
  • 9 Eggs
  • ½ cup of cacao powder
  • ¾ cup of maple syrup
  • Pinch of Sea Salt
  • ½ Teaspoon of vanilla powder
  • 1 teaspoon of bicarbonate of soda
  • 2 teaspoons of cream of tartar
  • Chocolate Buttercream for the Centre
  • ¼ cup of unsalted butter or ghee at room temperature
  • 2 tablespoons of maple syrup
  • 1 tablespoon of cacao powder
  • Icing / Frosting
  • 1 cup of butter or ghee at room temperature
  • 2 tablespoons of arrowroot powder
  • 2 teaspoons of coconut flour
  • ¼ cup of maple syrup
  • 1 tablespoon of beetroot powder
  1. Use a hand whisk to blend the eggs
  2. Add the olive oil, maple syrup and blend further
  3. Carefully stir in the flour, cacao powder, vanilla powder, bicarbonate of soda, cream of tartar, sea salt
  4. Take two 8" sandwich tins, (I use the tins with the release bottoms, much easier for turning out).coat in a small amount of olive oil and sprinkle with coconut flour ensuring it's well distributed to ensure that the cake releases easily.
  5. Divide the mixture between the tins and give them a gentle bang on the worktop to ensure the mixture is flat on top for stacking.
  6. Put in the oven at 180 degrees for 30-35 minutes
  7. Allow to cool slightly before transferring to a cake rack.
  8. For the buttercream, whisk all the ingredients together and when the cake is cool spread evenly over the middle and then cover the cake.
Recipe by The Life Sutra at