Hot Chocolate Cake

This is my first attempt at using coconut oil for shortening and...I love it! The fragrant, creamy oil yielded a beautiful cake. I will definitely be making this again.

Ingredients
1 t cocoa powder

1 cup coconut milk

1 T cocoa powder

1 T honey

1/2 t vanilla

1/2 cup coconut oil
1/2 cup sugar
2 eggs

1 cup brown rice flour
1/2 cup tapioca flour
3/4 t cream of tartar
1/2 t baking soda

1/2 cup mini semi-sweet chocolate chips

Directions
Preheat oven to 350 degrees F. Lightly spray a round baking pan with cooking spray. Dust with 1 t cocoa powder, shaking to evenly coat the bottom of the pan.

Hot chocolate: In a medium saucepan, heat coconut milk. Whisk in cocoa powder and honey. Continue to cook on medium heat for 3 minutes, stirring. Remove from heat and add vanilla. Set aside.

In a mixing bowl, beat coconut oil, sugar, and eggs until smooth.

Combine flours, cream of tartar and baking soda in a separate bowl.

Add flour mixture to egg mixture alternating with hot chocolate mixture, beating until just combined.

Pour cake batter into prepared pan. Bake for 25 minutes at 350 degrees F. Remove from oven and sprinkle chocolate chips on top. Spread chocolate chips with spatula when they have melted.