Gluten Free Chocolate Cake

My Grandmother made the most amazing Orange Marmalade and Black forest cakes. I would watch her every move, waiting patiently for the spoon in her hand or the bowls to be scraped out, then I’d sit on a chair behind the back door and lick it all clean. 

I swear I can still taste that orange marmalade cake whenever I think of my gran. My only regret is that I never got a chance to bake for her. I’m sure she would’ve approved. This one is for you Gran.


Gluten Free Chocolate Cake Recipe

INGREDIENT LIST: CAKE

  • 1 Cup of Coconut Flour
  • 6 large eggs
  • ¾ Cup of Coconut sugar
  • 6 Tbsp. of unsalted butter
  • ½ cup. of Cocoa
  • 1 Tsp. of baking powder
  • 50ml Coconut milk
  • 1 Tsp. Vanilla essence

INGREDIENT LIST: ICING

  • 2 cups of icing sugar made from coconut sugar
  • 1 cup of Pure honey
  • 1 cup. of Cocoa
  • 250gr Unsalted butter
  • 1 cup of Boiled water (cooled)
  • 2 slab of cooking chocolate grated thin (Diablo is my preferred chocolate, sugar-free)

METHOD: ICING

  • Use an electric blender (for smooth and creamy results)
  • Set to medium for the entire process of blending.
  • Sift the icing sugar twice.
  • Add the icing sugar into a large mixing bowl
  • Add the grated chocolate, honey, cocoa & unsalted butter.
  • Blend well until combined.
  • Add 1 cup of boiling water (cooled) slowly
  • Set to high until mixture is stiff.
  • If the icing is too runny for your liking, just keep adding small amounts of icing sugar until the consistency is right.


METHOD: CAKE

1. Preheat oven to 180 °C  (360 °F)

2. Line the cake pan with coconut oil or place a sheet of wax paper and put aside (make sure the whole pan/bowl is covered including the sides).

3. In a large mixing bowl, Sift all the dry ingredients in together (excl. sugar).

4. Add the oil and blend (on low setting).

5. Add the butter.

6. Add the eggs one by one.

7. Add the sugar, pouring slowly.

8. Mix the vanilla essence with coconut milk and pour in slowly while blending.

9. Pour the whole batter into the baking tray and place in the oven.

10. Bake for 35 minutes (you may extend the time by 10 minutes if your cake is not ready).

11. Check readiness with a testing pin or toothpick before removing.

12. Once the cake is ready, remove it from oven and place on a wooden cooling tray (or counter) until cool to touch.

Tip: For a moist cake, place immediately in Fridge or freezer for 1 hour.

Decorate with icing sugar. This cake makes an excellent tea-time companion. Cut in and enjoy.

I also use this recipe for my top-deck cakes.


NB: To do this there are a few minor changes and additions to make.

  • Double up on the ingredients as this is a double layer cake (batter and icing).
  • Use a large sized round cake pan for this recipe. (Round, square or rectangular are all good).
  • Make one batch using cocoa for the brown coloring and 1 batch without the cocoa for the white cake.
  • Do the same with the icing. Use 1 brown cooking chocolate and cocoa for the brown frosting and 1 white chocolate and no cocoa for the white.
  • Add 2 tablespoons of coffee to the brown icing sugar and 1 tablespoon of Cremora (coffee creamer) to the white icing sugar.
  • Grate 1 white chocolate and sprinkle on the entire cake.
  • Grate 1 dark chocolate and sprinkle on top of the white.
  • Place the cake back in the fridge for half an hour – 45 minutes max.
  • For best results keep the cake covered in an airtight container and store in a cool, dry place.

If you would like to try this option, make sure you place the entire cake (after icing) in the fridge/freezer for an hour or so before decorating with fondant. The fondant is optional.



Other desserts in the cocopalmtree

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