Gluten-Free Chocolate Cake With Frosting |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This gluten-free, dairy-free chocolate cake (nut-free too) is a family favorite, with a thick, yummy chocolate frosting. This frosting recipe is one of my all time favorites –I have been known to eat it by the spoonful and like to spread it on crackers. The chocolate vegan frosting above is a nice complement to my vanilla cupcake recipe (made from almond flour) recently featured in the Denver Post. Go ahead and see for yourself on your next special occasion or for no reason at all! View the full recipe and others like it here: /2008/03/18/chocolate-cake-coconut-flour-continued/ Ingredients:
3/4 cup coconut flour, sifted |
1/4 cup vegan cocoa powder, powder dagoba |
1 teaspoon celtic sea salt |
1 teaspoon baking soda |
10 eggs |
1 cup grapeseed oil |
1 1/2 cups agave nectar |
1 tablespoon vanilla extract |
1/4 teaspoon orange zest |
1 cup semisweet vegan chocolate chips, chocodrops dagoba |
1/2 cup grapeseed oil |
2 tablespoons agave nectar |
1 tablespoon vanilla extract |
1 pinch celtic sea salt |
Directions:
1. In a small bowl combine flour, cacao, salt and baking soda.
2. In a large bowl using an electric hand mixer, blend eggs, oil, agave nectar, vanilla and orange zest.
3. Add dry ingredients into large bowl and continue to blend.
4. Oil (2) 9 inch round cake pans and dust with coconut flour.
5. Pour batter into pans and bake at 325 degrees for 35-40 minutes.
6. Remove from oven, allow to cool completely then remove from pans.
7. In a small saucepan over very low heat, melt chocodrops and grapeseed oil.
8. Stir in agave, vanilla and salt.
9. Place frosting in freezer for 15 minutes to cool.
10. Remove from freezer and whip frosting with a hand blender until it is thick and fluffy.
11. Frost over cake.
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