Gluten-Free Chocolate Cake With Frosting

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: http://www.elanaspantry.com/2008/03/18/chocolate-cake-coconut-flour-continued/

• Ready In: 1 hr
• Serves: 12
• Yields: 1 cake

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.