Methodology Chocolate Cake Recipe


Since so many of you asked for it on Instagram, here's the recipe for the chocolate cake that we made for our team for our third birthday party.


Chocolate Cake

3 eggs

5.5 oz coconut milk

2g baking powder

2g baking soda

.01g guar gum

150g coconut sugar

57g coconut flour

54g almond flour

114g high fat cacao

2oz coconut oil

3oz avocado oil

1 tablespoon vanilla

12oz boiling water


Add in all dry ingredients in table mixer on low speed until combined, add in all wet ingredients and continue to mix on low speed.  Lower mixer speed and add in boiling water. Carefully scrape sides and paddle until fully combined for 2 minutes.

Bake at 350 F for 25 Minutes

Cake will be soft while warm.  Let completely cool before frosting

Yield: makes 1 ½ sheet tray , 1 medium, 2 layer rectangle cake, or 2 small square cakes


Chocolate maple frosting

1 pound of ghee

100g maple syrup

9 oz high fat cocoa powder  


Soften ghee by leaving out at room temp or microwave for 30 seconds. Do not melt the ghee. Whip ghee in a small mixer with a paddle attachment. Slowly add in maple syrup while mixer is going. Mixer can be on speed 2. Stop mixer, scrape the bowl and add in small amount of cocoa powder. While paddling on speed 1, stop to scrape often and taste often. Stop when fully combined, do not over whip or whip to fast (this will break the frosting).


Basil simple syrup

4 oz coconut sugar

4 c water

2 big basil leaves


Put all ingredients into pot.  Stir sugar to dissolve.

Let boil and cook down until reduced by half and flavor is full.



1 pound of frozen strawberries 

80g maple syrup

1g citric acid

8g lemon

.5g salt

10g arrowroot


Place strawberries and maple syrup in pot. Cook until tender, smash with a back of spoon or bean smasher. Add lemon juice, citric acid, and salt. Stir, add arrowroot slowly. Cook for 4-6 min until clear and thick .