Instructions

1. Preheat the oven to 325 degrees F.
2. Grease an 8-inch cake pan with cooking spray and set aside.
3. Whisk the eggs, maple syrup, coconut oil, and vanilla in a mixing bowl.
4. Add almond flour, cocoa powder, baking soda, and salt. Mix with a whisk until well combined.
5. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick is inserted into the center and comes out clean.
6. Allow the cake to cool before frosting.
7. Frost or decorate the cake and serve.
8. Leftover cake can be stored in an airtight container at room temperature for 1-2 days or in the fridge for up to a week. You may also freeze the cake in individual slices for up to three months.

Ganache Directions:

1. Scoop the thick coconut cream out of the can of chilled coconut milk. Measure out about a cup of cream.
2. Pour the chocolate chips and coconut milk into a microwave-safe bowl. 
3. Heat the bowl for 30 seconds, remove it from the microwave, and gently mix the chocolate and cream with a spatula.
4. Repeat until all the chocolate has melted and the mixture becomes glossy.
5. Pour the chocolate ganache over the cooled cake and spread over the top of the cake.