Chocolate Blueberry Cake with Mango Cinnamon Frosting

Dessert

Prep Time: 15 Cook Time: 13 Difficulty: Easy Source:

Ingredients

6 large eggs

1/4 cup raw honey

1 teaspoon vanilla extract

1/2 cup or 8 tablespoons (1 stick) unsalted butter, melted

1/2 cup applesauce

3/4 cup coconut flour

1/4 cup cocoa powder

1 tablespoon ground cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

small pinch of sea salt

1 cup dried blueberries

1 cup palm shortening(160 grams)

3/4 cup full fat coconut milk, chilled(150 grams) (only the thick stuff, not the water)

1/4 cup raw honey

1 teaspoon ground cinnamon

1 1/2 ounches freeze dried mango

Directions

1. Preheat oven to 400 degrees Fahrenheit (205 C) and adjust rack to middle position

2. Combine your eggs, honey, vanilla, butter, and applesauce in a large mixing bowl or use a stand mixer

3. Sift coconut flour, cocoa powder, cinnamon, baking powder, baking soda, and salt over a medium bowl

4. Add dry ingredients to wet ingredients and whisk or mix until well blended

5. Fold in dried blueberries ensuring an even distribution throughout your batter

6. Spoon batter into six 3.5 inch greased ramekins and place on a cookie sheet

7. Bake for 15 minutes, or until a toothpick in the center comes out clean

8. Remove the muffins from the oven and let cool

9. Once cool, remove cakes from ramekins and let sit