1. Line the bottom of an 8″ spring form cake pan with parchment paper.
2. Preheat oven to 375° F.
3. In a medium bowl, mix the coconut sugar, cacao powder and salt together, breaking up any lumps.
4. In a small bowl, whisk the eggs together with the vanilla.
5. In a small saucepan, melt butter (or coconut oil) over low heat then add chocolate chips, remove from heat, and stir until completely smooth.
6. Add the butter/chocolate chips, eggs/vanilla to the coconut sugar/cacao mixture. Whisk until smooth. Use a rubber spatula to incorporate anything that sticks to the side of the bowl.
7. Pour batter into the cake pan and bake on 375° F for 25-30 minutes until center is set. Don’t let it get brown on the edges.
8. Let cool 30-60 minutes. Remove the sides of the cake pan.

Chocolate Ganache Frosting

1. Once the cake is cool, heat coconut milk over medium heat in a small saucepan.
2. When it begins to bubble on the side, remove from the heat, add chocolate chips, and stir until melted and completely smooth, it should be thick and spreadable. If it’s too thin to spread let it cool until thickened. Taste and add maple syrup if desired.
3. Pour the frosting over top of the cake and spread evenly, but don’t let it drip down the sides.
4. Chill until it is firm (about 1 hour in the freezer or 2 hours in the refrigerator).
5. Remove from the refrigerator and let sit for for at least 30 minutes before serving for best texture. Serve at room temperature. It can sit out for 4 -6 hours.
6. Serve alone or with whipped cream.
7. Store in the refrigerator for up to 4 days.