Moist Coconut Flour Chocolate Cake with Frosting (dairy-, gluten-, soy-, refined sugar-free)

coconut flour double chocolate cake


Dairy-free? Gluten-free? Grain-free? Soy-free? Refined sugar-free? Weird flour-free? Gum-free? Almond-free?

Yes to all of the above.

What this cake isn’t free from is flavor and texture. It is wonderfully moist, chocolaty and incredibly moreish. It was one of my birthday cakes this year. Yeah, I know, it’s 3 months ago, but still. It was A who thoughtfully made this cake for me. It was his first attempt in cooking a “free-from” cake.

The chocolate sponge is made mainly from coconut flour, eggs, unsweetened cocoa powder and sweetened with honey. The frosting is mainly made from ripe avocados, cocoa, dates and honey. All together is a slice of chocolaty heaven. I would have like the whole cake to be covered, but we ran out of frosting, so if you’d like to do that you may want to increase the frosting recipe by 1.5 -2 times.
A also spread a tiny bit of fruit-sweetened apricot jam in the middle, but this is optional. I ate slice after slice of this cake and felt no ill effects. I was sold! I can safely say that leftovers make an awesome breakfast for champions!


MOIST COCONUT FLOUR CHOCOLATE CAKE WITH FROSTING (dairy-, gluten-, soy-, refined sugar-free)

makes one double layer 23 cm (9-inch) cake

adapted from Paleo Spirit: Paleo Chocolate Birthday Cake


Ingredients

For the cake

  • 120g (1 c) coconut flour
  • 75 g (3/4 c) unsweetened cocoa powder
  • ¾ teaspoon bicarbonate of soda/baking soda
  • ¾ teaspoon sea salt
  • ½ teaspoon vanilla powder
  • 9 large eggs
  • 170 g (3/4 c) coconut oil, melted
  • 340 g (1 c) organic raw honey
  • 180 ml (3/4 c) coffee (or water)

For the frosting

  • 170 g (½ c) honey
  • 130 g (2/3 c) pitted plump Medjool dates
  • 230 g (1 c) ripe avocado flesh, about 2 medium avocados
  • 65 g (2/3 c) unsweetened cocoa powder

For the filling

  • fruit-sweetened apricot jam (optional)


Method

1. Preheat oven to 180 C /350 F. Grease and line 2 – 23 cm (9 inch) round cake tins with parchment paper.

2. In a large bowl, mix together the dry ingredients: coconut flour, cocoa, bicarbonate of soda/baking soda, salt and vanilla powder

3. In another large bowl, beat together the eggs, coconut oil, honey and coffee using electric beaters.

4. Add the dry ingredients into the wet and beat until well incorporated and fluffy.

5. Divide the batter between the two prepared pans. Spread out the top and bake in the middle of the oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

6. Remove from pans and let cool on a wire rack.

7. Meanwhile, make the frosting by putting everything into a food processor and blending until smooth. You may need to scrape down the bowl a few times, but be patient, it’ll get there.

8. To assemble. Spread apricot jam over the top of one of the cakes, if using. Spread half of the frosting on top of apricot jam, then position the other cake directly on top. Spread the remaining frosting on top.*

9. Slice and enjoy!

* The sides of the cake can also be frosted if you make enough frosting.

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