Chocolate Cake With Chocolate Frosting And Coconut Oil – Recipe
With 1 in 133 people in the U.S. diagnosed with Celiac disease, 1 in 56 with related symptoms, and the numbers of people with gluten sensitivity on the rise, the demand for alternatives to wheat flour has grown tremendously in the last 10 years . Wheat is a staple of the North American diet and our favorite sweets. So when it comes to making delicious, nutritious, and gluten-free desserts, it can be quite the challenge. Below is a recipe for a rich, moist gluten-free chocolate cake that will satisfy your sweet tooth and chocolate craving in a very healthful way.
The Icing on the Cake.
Since you’re making a gluten-free chocolate cake, why not take it a little further with these healthy ingredients?
Cocoa – There are many very good reasons that we love chocolate. Raw cocoa is the anti-inflammatory, antioxidant-rich dried and fermented cacao bean. It promotes blood flow, thereby supporting cardiovascular health.
Coconut oil – This oil is one of the healthiest fats thanks to its medium-chain fatty acids. Antibacterial, anti-inflammatory, and delicious, the nutrition and health benefits of this special oil are too numerous to list here.
Coconut palm sugar – an exemplary choice for replacing refined sugar anytime. In addition, it’s nutrient-rich and has a low glycemic index.
If you prefer, you can also replace sugar with maple syrup, honey or molasses. 1 cup of sugar isn’t necessarily equivalent to 1 cup of these substitutions but you can find out quantities here.
Flour – choices abound: replace wheat flour with coconut, almond, chickpea, oat, chia seed, and more. You may have to experiment with the amount of moisture/flour ratio in the cake to accommodate different textures.
The good news is that there’s no such thing as a bad chocolate cake!
- 2 cups gluten-free flour of your choice
- 2 cups coconut palm sugar
- ¾ cup cocoa powder
- 2 teaspoons baking powder (aluminum-free)
- 1 1/2 teaspoons baking soda
- 1 teaspoon Himalayan salt
- 1 cup coconut milk
- ½ cup coconut oil, melted and at room temperature
- 2 eggs (substitute eggs to make it vegan)
- 1 tablespoon vanilla extract
- 1 cup organic coffee, prepared and at room temperature
- Preheat oven to 350° F.
- While it’s heating up, grease and flour two 9-inch cake pans. Alternatively, you may use parchment paper to line the pans.
- Combine flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl.
- Mix in coconut milk, oil, eggs, and vanilla until well blended.
- Slowly pour in prepared coffee and mix again until combined.
- Distribute the batter evenly between two cake pans.
- Bake 30-35 minutes or until a toothpick inserted in center comes out clean.
- Remove cakes from oven and allow to cool completely before removing from the pans.
While your cake is cooling down, why not prepare the icing?
- 1 cup organic or vegan butter, softened
- 1/3 cup coconut milk
- 2/3 cup cocoa powder
- 1 cup honey (raw, unfiltered, local if you can get it)
- 1 teaspoon vanilla extract
- ½ teaspoon Himalayan salt
- Using a whisk or electric mixer, combine all ingredients in a bowl and mix until well blended and perfectly smooth.
- After removing the layers from the pans, spread half the frosting evenly over one layer.
- Place the other layer exactly on top of the first and frost top and sides.