Preheat the oven to 350 °F (175° C).
Melt the coconut oil and cacao paste together in a double boiler over medium-low heat.
¼ cup coconut oil, 6 ounce raw cacao paste
Whisk the eggs and vanilla extract in a medium mixing bowl.
4 whole eggs, 2 teaspoon vanilla extract
In a separate bowl, combine Lakanto, cacao powder, psyllium husk, and salt.
½ cup Keto sugar substitute, 2 tablespoons cacao powder, 2 tablespoons psyllium husk powder, ¼ teaspoon salt
In an additional bowl, mix the baking soda and vinegar. Let it fizz up and set aside.
1 teaspoon baking soda, 1 tablespoon raw apple cider vinegar
Combine the melted oil and cacao into eggs. Mix in the dry ingredients. Add the baking soda and vinegar. Continue mixing, smash out any lumps. Finally, add the boiling water and stir until the batter completely smooth.
100 milliliters boiling water
Grease an 8 by 8-inch glass baking dish. Transfer the batter in the pan, make sure it is evenly spread. Bake for 30 minutes, until the center is firm and the edges pull away from the pan. Test by placing a toothpick in the center and check that it comes out clean.
Cool before cutting. You may dust with powdered sweetener if desired.
powdered Monkfruit Sweetener, Dairy-Free Keto Icing