Preheat the oven to 325 degrees. Lightly grease two 6 by 3 inch cake pans with palm shortening and place a round piece of parchment paper at the bottom of each pan.
In the bowl of a stand mixer fitted with the beater attachment, or using an electric handheld mixer, cream together the palm shortening, coconut sugar, maple syrup, vanilla, and lemon juice on medium speed for 1 minute. Add the eggs, one at a time, mixing well after each addition.
Whisk together the arrowroot, cocoa powder, coconut flour, baking soda, and salt in a small bowl. Alternate adding the dry mixture and the coconut milk to the mixer bowl until fully incorporated, mixing after each addition on medium-high speed. Divide the batter between the prepared pans.
Bake for 30-35 minutes, until a toothpick inserted into the center of the cakes comes out clean.
Cool the cakes on a wire rack for 1 hour, then use a knife to gently release the cakes from the sides of the pans. Flip the pans over to release the cakes. Remove the parchment and cool completely, right up, before frosting.
The cake can be made up to 3 days in advance. Wrap each layer in parchment paper first, then tightly with plastic wrap and store in the refrigerator. Bring to room temperature before frosting.
It can be baked in 1 9 in pan for 30-35 minutes or in a 12 cavity muffin pan lined with paper cupcake liners for 20-25 minutes
Ingredients
Directions
Preheat the oven to 325 degrees. Lightly grease two 6 by 3 inch cake pans with palm shortening and place a round piece of parchment paper at the bottom of each pan.
In the bowl of a stand mixer fitted with the beater attachment, or using an electric handheld mixer, cream together the palm shortening, coconut sugar, maple syrup, vanilla, and lemon juice on medium speed for 1 minute. Add the eggs, one at a time, mixing well after each addition.
Whisk together the arrowroot, cocoa powder, coconut flour, baking soda, and salt in a small bowl. Alternate adding the dry mixture and the coconut milk to the mixer bowl until fully incorporated, mixing after each addition on medium-high speed. Divide the batter between the prepared pans.
Bake for 30-35 minutes, until a toothpick inserted into the center of the cakes comes out clean.
Cool the cakes on a wire rack for 1 hour, then use a knife to gently release the cakes from the sides of the pans. Flip the pans over to release the cakes. Remove the parchment and cool completely, right up, before frosting.
The cake can be made up to 3 days in advance. Wrap each layer in parchment paper first, then tightly with plastic wrap and store in the refrigerator. Bring to room temperature before frosting.
It can be baked in 1 9 in pan for 30-35 minutes or in a 12 cavity muffin pan lined with paper cupcake liners for 20-25 minutes