The Mercantile’s Favorite Whipped Honey Chocolate Cake

Savannah Bee Company, Whipped Honey – Chocolate

Stock alert: Whipped Chocolate Honey from Savannah Bee Co.

Lucky for you, we’ve found the best way to use this delicious treat! Whipped Honey with Chocolate is gluten-free, dairy-free, (paleo) and nobody will know it. This cake uses all natural sugars like honey and coconut sugar, which makes it completely guilt-free as well. Are we even eating dessert? Yes – and it’s delicious.

prep: 30 min

bake: 30 min

total: 1 hr

Whipped Honey Chocolate Cake Ingredients

dry ingredients

3 cups Bob’s Red Mill super-fine almond flour

1 cup tapioca flour

1/4 cup coconut flour

1/4 cup coconut sugar

1 cup raw cacao powder

2 tsp baking soda

1 tsp salt

wet ingredients

1 12 oz. jar Whipped Honey with Chocolate

4 large eggs

1 1/2 cup full-fat coconut milk

1/2 cup coconut oil

1 tbsp apple cider vinegar

2 tsp vanilla extract

1 shot espresso

½ cup water

frosting

Palm Shortening with butter flavor

8 cups organic powdered sugar (or powdered coconut sugar,

1 cup raw cacao powder

1 cup organic palm shortening (or vegan butter or a combination of both)

1/2-3/4 cup almond milk, cashew milk or coconut milk

2 tsp vanilla extract

Directions For Baking Whipped Honey Chocolate Cake

1.Preheat your oven to 350 degrees F.

2. Grease three 8-inch cake pans and line the bottom with parchment paper (Or two 9-inch pans and add 5-10 minutes cooking time)

3. Whisk together dry ingredients.

4.Combine wet ingredients in a separate mixing bowl. Then, pour the wet ingredients into the dry and mix for 1-2 minutes.

5. Divide the batter evenly between the baking pans and cook for 28-30 minutes, or until a toothpick comes out clean.

6. While the cake cools, make frosting. Add all ingredients to a mixer – blend slower at first to combine then whip on high for one minute.

7. Once the cake has completely cooled, assemble the cake by adding the chocolate buttercream frosting between each layer and frosting the outside.