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/"
photo by Elanas Pantry
- Ready In:
- 1hr
- Ingredients:
- 14
- Yields:
-
1 cake
- Serves:
- 12
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
- In a small bowl combine flour, cacao, salt and baking soda.
- In a large bowl using an electric hand mixer, blend eggs, oil, agave nectar, vanilla and orange zest.
- Add dry ingredients into large bowl and continue to blend.
- Oil (2) 9 inch round cake pans and dust with coconut flour.
- Pour batter into pans and bake at 325 degrees for 35-40 minutes.
- Remove from oven, allow to cool completely then remove from pans.
- In a small saucepan over very low heat, melt chocodrops and grapeseed oil.
- Stir in agave, vanilla and salt.
- Place frosting in freezer for 15 minutes to cool.
- Remove from freezer and whip frosting with a hand blender until it is thick and fluffy.
- Frost over cake.
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Reviews
-
The icing was wonderful, but the cake turned out terrible. There was a gloopy fat layer on the bottem after it was done baking. I do believe there has to be more flour in this recipe, maybe it was a misprint. Not sure, but I won't be making the cake again, but definitely enjoyed the icing.
RECIPE SUBMITTED BY
<a href="http://www.elanaspantry.com/"><img src="http://elanaspantry.com/logo.png"></a>
<a href="http://www.elanaspantry.com/">Elana's Pantry</a>: Your source for healthy, gluten free recipes using natural and wholesome ingredients.
The seeds of <a href="http://www.elanaspantry.com/">elanaspantry.com</a> were planted in 1993 when I formed my first business <a href="http://ecosav.com/" target="_blank">ecosav</a>, an environmental consulting firm, specializing in recycling.
One day, at the peak of my business success, I woke up and found myself in my 30’s, living in NYC with a husband, toddler and an infant.
What was I doing, I wondered? I felt like a fish out of water. I wanted to raise my boys in a simple environment, similar to the one in which I grew up in Northern California.
My husband and I decided a change of scenery was in order and within a year we moved our family to Colorado. When the last box was unpacked, I realized I was going to be a restless stay at home mom. Even though I remained involved in my New York consulting business, I was really looking for a new venture relevant to my life as a mother.
In my 20’s I studied ayurvedic cooking. When my son and I were diagnosed with celiac disease, this three-year study came in handy. Celiac disease is an inherited autoimmune disorder triggered by eating gluten. Out of necessity my cooking took on an entirely new dimension as we both went on a gluten-free diet.
Unwilling to cook two separate meals each night for my family, I needed to make gluten free food that tasted like regular food. Would I be able to do this well enough to convince my husband to come home for dinner?
I threw myself into this culinary challenge and my husband, a tough critic, held nothing back. With much trial and many errors, I developed a gluten free repertoire that tastes delicious. Friends and family now ask for my recipes, even those who are not on restricted diets!
While my cooking might not be complex, I appreciate that my food brings people together –those who eat regular food and those who can’t –to break bread in the warmth of my kitchen. I love to make food that is not only good for you, but actually tastes good. This has become a passion for me.
