Wednesday, 27 August 2014


Gluten-Free, Dairy-Free, Sugar-Free
Chocolate Layer Cake

3/4 cup coconut flour
1/2 cup cocoa powder
1 tsp sea salt
1 tsp baking soda
10 large eggs
1 cup extra virgin olive oil
1 cup raw honey
1 T vanilla extract

Grease two 9-inch round cake pans with butter and dust with coconut flour. (If you are making a monkey cake, also prep a small custard bowl in the same way to make the ears.) Preheat the oven to 350 degrees F.

Blend the coconut flour, cocoa powder, sea salt, and baking soda together and set aside. Beat the eggs in a large bowl and blend in the olive oil, honey, and vanilla. Slowly add the dry ingredients and blend. Pour into the prepared cake pans and bake for about 40 minutes or until a fork comes out clean when pricked. Remove from oven and allow to cool before removing from the pans.

This is the frosting I used for the outside of the cake:
Vegan Chocolate-Coconut Oil Frosting

1 cup dark chocolate chips
1/2 cup virgin coconut oil
2 T raw honey
1 T vanilla extract
pinch of sea salt

Melt the chocolate and coconut oil in a double boiler. Stir in the honey and vanilla and salt. Put the bowl in the refrigerator, removing periodically to stir, until it thickens. Pour over the entire cake and smooth it over with a spatula or knife. Put the whole cake into the fridge to solidify, then top with remaining coconut cream cheese frosting. Bring to room temperature before serving.
Living Simply Without Wheat, Dairy & Sugar Through Real Food

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