AIP GERMAN CHOCOLATE CAKE WITH COCONUT BUTTER FROSTING

3 cups sifted Otto's Naturals Cassava flour

1 cups coconut sugar

1 teaspoon salt

2 teaspoons baking soda

1/2 cup unsweetened shredded coconut

3/4 cup unsweetened carob powder (or cacao if tolerated)

2 teaspoon vanilla bean powder

3/4 cup olive oil

2 tablespoon vinegar

2 cup cold water

1. Preheat oven to 350 degrees Fahrenheit.

2. Combine flour, sugar, salt, baking soda, coconut, carob and vanilla bean powders together into a large bowl. Mix.

3. Make two wells. Pour olive oil into one well and vinegar into the second.

4. Pour cold water over all and stir well with a fork.

5. Pour into a 9x14 baking pan or two 8" round pans. (No need to grease the pan.)

6. Bake for 30 minutes for round pans or 40 minutes for rectangular pan or until a knife inserted comes out clean.

7. Allow to cool completely and frost with chocolate coconut butter frosting.

CHOCOLATE COCONUT BUTTER FROSTING

1/2 cup coconut butter

1/2 cup coconut oil, solid, not melted

1 tablespoon carob powder (or cacao if tolerated)

1 teaspoon vanilla bean powder

2 tablespoons orange zest

2 tablespoons shredded coconut

2 teaspoons orange juice

2 or 3 tablespoons maple syrup

Combine all ingredients in a food processor and process until smooth.