I know I haven’t posted any new recipes in awhile, we have been super busy and dealing with a lot of sickness. But if you want to keep up with me even when I’m not posting new recipes, you should check out my pinterest board. I’ve been making and pinning lots of older recipes from my site along with posting a lot of really yummy looking recipes to try. We have especially been enjoying these blueberry muffins 🙂
And some you may have noticed that I have a new link on the right hand side of my page for doTerra essential oils. Essential oils have been a major part of our journey to health and you can now buy them and sign up to receive wholesale prices through my site! If you visit my ‘Treating Autism’ page I have all of the information along with the oils that I regularly give Lance.
Now, let’s get down to business – chocolate cake!!!
Somehow I got started looking at chocolate cake recipes on Pinterest and decided I REALLY WANTED CHOCOLATE CAKE!!! I was going to make my original recipe, but you can always improve right? I decided I wanted my cake to be sweeter and have a lighter, more tender crumb so it would be more like a traditional chocolate cake. To do this I simply doubled the honey and added some grain free baking powder and a homemade dairy free buttermilk .
Those small changes made it taste just like an old fashioned classic chocolate cake that your grandmother would make! WE LOVED IT!!! Am I yelling too much? Sorry, I’m just really excited 🙂
And you can’t have the most awesome cake without the perfect frosting. So for the frosting I used a combination of cocoa powder and dairy free semi-sweet chocolate chips for an intensely chocolate taste. I used Earth Balance butter to make it really rich and creamy but I’d imagine it would work with non-hydrogenated shortening as well. It’s rich, sweet, and slightly hardens when it comes to room temperature, similar to a ganache – SO YUMMY 🙂
And if that wasn’t enough, I have yet another reason why this recipe is so awesome – the whole thing can be made the day before!!!! Yeah, you heard me! Just bake the cake as directed and when it has cooled completely wrap in plastic wrap and store at room temperate. I told you this cake was special 🙂
I’m thinking this will be my new go-to dessert that I bake for friends, family, and special occasions 🙂
Here are the highlights:
Start by preheating the oven and preparing the pans. I didn’t line my pans with parchment but next time I will, as the cake stuck just a tiny bit. I used smaller 8 inch round pans, I’m not sure if there’s enough batter to use larger pans. If you do, I would make a single-layer cake and adjust he baking time 🙂
[I could have sworn that I took a picture of this, just pretend I have one!!! 🙂 ]
Then, whisk together the flours, salt, soda, powder, and cinnamon. The cinnamon isn’t required, but it gives it something special!
Then heat the water in a saucepan until it boils. When it boils, remove from heat and stir in the cocoa powder and coconut oil until melted and smooth. Set it aside to cool.
Mix together the dairy free milk with the vinegar to make a homemade buttermilk, then add the eggs, honey, and vanilla.
Stir the cocoa mixture into the dry ingredients so it cools then add the egg mixture. Mix until smooth. Divide batter between pans and bake about 30 minutes. Please ignore how terrible this picture is!
For the frosting, just melt some cocoa powder in boiling water and melt a 10 oz. bag of Enjoy Life chocolate chips. Then, beat 1 C of Earth Balance butter with 2 Tbsp. maple syrup or honey until light and fluffy. Beat in the cooled cocoa mixture and melted chocolate. Place the frosting in the fridge just until firm enough to spread. If you leave it in too long, don’t fret! Just place it in the microwave on Defrost until it’s soft enough to stir. Beat with hand-held beaters and frost as desired. I’ve made it both ways and the frosting seems to harden more when you skip the defrost step, but both ways are super yummy 🙂 And there you have it, a totally awesome grain free classic chocolate cake!!!
*CLICK HERE for a Paleo Buttercream Chocolate Frosting that does not harden.
Here are the particulars:
- ½ C Coconut Flour
- ⅓ C + 1 Tbsp. Arrowroot Flour (Tapioca MAY work)
- 5 Heaping Tbsp. Unsweetened Cocoa Powder
- 1 Tsp. Cinnamon
- 1 Tsp. Baking Soda
- ¾ Tsp. Grain Free Baking Powder
- ¼ Tsp. Sea Salt
- 6 Large Eggs
- 1 C Honey (coat or spray measuring cup with oil for easy measuring)
- ½ C Water
- ½ C Dairy Free Milk
- 1 Tsp. Distilled White Vinegar
- 1 Tsp. Pure Vanilla
- ⅓ C Refined Coconut Oil
- ⅓ C Unsweetened Cocoa Powder
- ⅓ C Water
- 1 C Earth Balance Butter or Non-Dairy Butter
- 2 Tbsp. Maple Syrup or Honey
- 1 10 Oz. Bag Enjoy Life Dairy Free Chocolate Chips
- ½ Tsp. Pure Vanilla
- Preheat oven to 350 degrees.
- Line 2 8 inch pie pans (if using a large pie pan, only use 1) with parchment paper, spray with cooking oil or grease with coconut oil, and dust with cocoa powder. Set aside.
- In a large bowl, mix together the dairy free milk and vinegar, this is our "buttermilk". Place in fridge.
- In a very large bowl, whisk together the coconut flour, arrowroot flour, salt, cinnamon, baking powder, and baking soda. Set aside.
- Bring the ½ C of water to a boil in a small saucepan. When it reaches a boil remove from heat and stir in the cocoa powder and coconut oil until smooth and melted.
- Get the buttermilk out of the fridge and stir in the eggs, honey, and vanilla.
- Stir the cocoa mixture into the dry ingredients first to cool, then the egg mixture. Beat until smooth and there are no more lumps.. Batter will be thin.
- Pour the batter evenly between the 2 prepared pans. Bake 28 - 35 minutes or until center of cake springs back to the touch.
- Cool Completely.
- Place cocoa powder in a small bowl.
- Bring the water to a boil and pour over the cocoa powder, stirring until smooth. Set aside.
- Place the chocolate chips in a large microwaveable bowl.
- Heat for 25 seconds, stir, and repeat until chocolate is smooth and melted. DO NOT heat for longer (trust me!) or your chocolate will turn hard and be ruined! Set aside.
- Beat the butter and maple syrup until light and fluffy, about 5 minutes. Add the cooled cocoa mixture (which is VERY thick), melted chocolate, and vanilla. Mix well.
- If batter is too thin, transfer to the microwaveable bowl used to melt the chocolate chips and place in fridge until just stiff enough to spread as it thickens. Frosting thickens and hardens after frosting, 10 - 20 minutes
this post is part of Whole Food Fridays, Healing With Food, Fat Tuesday, Gluten Free Wednesdays, Allergy Free Wednesdays, and Gluten Free Fridays