GF Chocolate Cake (this is the recipe doubled)

Mix & let sit at room temperature

8 large eggs 

1 cup pumpkin puree 

1/2 cup honey (use full amount; don't skimp)

3/4-1 cup liquid from coconut milk can, or almond milk

4 teaspoons pure vanilla extract 

6-7 tablespoons unrefined, melted coconut oil

1/3 cup chopped dark chocolate chips, dairy free if needed

Mix in separate bowl:
1 cup almond meal (almond/coconut flour mixture)

1 cup finely ground oat flour 
3/4-1 cup 7 grain mixture

1 cup finely ground coconut sugar

3/4 cup (14-16 Tbsp) unsweetened cocoa (I prefer carob) powder 

2 teaspoon baking soda 

1 heaping teaspoon baking powder 

1 teaspoon salt 
Sprinkle with semi-sweet chocolate chips on top
Bake at 340*

Sprinkle cake with powdered sugar or Frosting:

Coconut cream from 1, 13.5oz can full fat coconut milk 

2-3 tablespoons unsweetened cocoa powder 

2-3 tablespoons powdered coconut sugar, or powdered sugar

1/2 teaspoon pure vanilla extract 
(I prefer heavy whipping cream, a dash of powdered sugar, and cocoa powder-- it offsets any "overly-healthy" taste from the cake)

For coconut frosting: to separate the coconut cream: Place the can of coconut milk standing right side up in your freezer for 1 hour or in your fridge overnight.  Flip the can over and open so the liquid will now be on top.  Pour the liquid into a container/bowl, measure 3 tablespoons, and set aside.  [Place excess liquid covered in the fridge and use in smoothies, etc.]  Scrape the solid coconut cream into a bowl and place in your fridge. 

cake: Preheat your oven to 325* F and grease an 8-inch round pan thoroughly with coconut oil. 

In a large bowl stir together the almond meal, oat flour, coconut sugar, cocoa powder, baking soda, baking powder, and salt.  In another bowl whisk the eggs together briskly.  Then whisk in the pumpkin, honey, coconut liquid, and vanilla until fully combined.  Whisk in the melted coconut oil and pour into the dry ingredients.  Whisk or stir until just combined [when you no longer see dry flour].

Pour into the pan, spread with a spatula, and bake for 32-37 minutes. While the cake bakes make the frosting below.  Test with a toothpick for doneness [slightly moist but not sticky].  Place on a cooling rack for 30 minutes.  Slide a butter knife around the edge of the pan and slightly nudge the sides with the knife if needed to help release.  Place one hand on top of the cake and the other holding the pan and gently turn the pan over.  Gently place the cake right side up on the cooling rack and let fully cool before frosting.

This recipe is dry. Increase pumpkin, oil, eggs, coconut milk (about 1 cup total). Cocoa/ heavy whipping cream frosting on top, not the coconut cream.