Chocolate Cake — Coconut Flour Continued
Yes, I continue to roll out the coconut flour recipes. I am having a great time experimenting with this unique flour. I have been doing so for almost two years now and have created a small stockpile of recipes that work well with its light and fluffy texture.
This gluten-free, dairy-free chocolate cake (nut-free too) is a family favorite, with a thick, yummy vegan chocolate frosting.
¾ cup coconut flour, sifted
¼ cup dagoba cacao powder
1 teaspoon celtic sea salt
1 teaspoon baking soda
10 eggs
1 cup grapeseed oil
1 ½ cups agave nectar
1 tablespoon vanilla extract
¼ teaspoon orange zest
- 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
- Frost and serve
1 cup dagoba chocodrops
½ cup grapeseed oil
2 tablespoons agave nectar
1 tablespoon vanilla extract
pinch celtic sea salt
- 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
- Serve!
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!
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Subscribe by Email to elanaspantry.com:Posted on March 18, 2008 in desserts by Elana
you might also like: Vegan Chocolate Frosting
or Passover Torte
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Very interesting, I have never heard of coconut flour before… I must try it some day… great blog!
Margot
March 20th, 2008 2:14 pm
Hi Margot,
Thanks for stopping by, I am so happy you did because now I have found your site http://www.coffeeandvanilla.com !
Elana
March 24th, 2008 11:25 am
The cake looks yummy! I bought some coconut flour because it’s high in fiber but not many recipes call for it. I will have to add this to my list to try. Thanks for sharing!
March 24th, 2008 8:54 pm
Hi Beth,
You are so welcome. Did you see the coconut flour recipe for blueberry muffins as well?
Elana
March 25th, 2008 11:51 am
Hi Elana,
I just took a look at the blueberry muffins recipe. I’ve made some muffins with coconut flour too. It’s pretty amazing the ratio of flour to eggs used with coconut flour isn’t it? These recipes probably have a lot of protein.
Beth
March 25th, 2008 8:24 pm
Beth- Yes, the coconut flour recipes are both high in protein and fiber!
April 1st, 2008 12:59 pm
Wow! My husband made this for my birthday and it was amazing!!!! Thanks!
April 13th, 2008 2:08 pm
I’m dairy-free (definitely highly sensitive, possibly allergic) and interested in gluten-free, and I’m finding myself on many specialty diet websites like yours which are amazing & inspiring. But, I’m still new at this. I am a HUGE fan of almonds (almond milk is to die for- I want to see if I can create almond milk ice cream). My question to you is can you use Almond flour cup for cup of wheat flour? I am trying to find ways to alter my current cookbook recipes as I learn new recipes. If you have any other tips for adjusting recipes to dairy-free or gluten-free without always defaulting to soy, I’m happy to take the advice!
Thanks for your time. I have much to learn from you.
-SMudGe
April 13th, 2008 3:15 pm
Hi Elana!
My brother is sending me some (Bob’s Red Mill) coconut flour! Three quick questions before I jump in and make this:
- how crumbly is the cake?
- is there a crumb to this cake or is it more fudgy?
- how moist is this cake? I hate dry cakes.
It’s so good to see a pareve cake that doesn’t rely on margarine. Thanks for sharing!
April 13th, 2008 3:34 pm
Sarah –Happy Birthday! Glad you liked the cake.
Smudge –Thanks so much for stopping by and for your kind words. I am glad to be of help. I don’t have good conversions for wheat to almond flour. My FAQ page goes into it a bit more. I plan on posting some good cashew milk ice cream recipes this summer –stay tuned…
~M –Always nice to see your ~. The cake is not all that crumbly. It is cakey –not crumbly and not so fudgy, it is somewhat light. Very moist, to me at least, I do NOT like dry cakes at all. If you make it, let me know your opinions as compared to mine, thanks.
April 13th, 2008 10:58 pm
The coconut flour arrived just in time! Whew! Do you think it would work to prepare this cake in advance, say Thursday evening for Saturday, or would it get too dry? It would really help my cleaning efforts to smell something chocolaty baking in the oven while I clean tonight! If so, how would you wrap it and store it (in fridge or room air)? Would you frost it in advance? As always, thanks Elana and take care!
April 17th, 2008 9:05 am
~M -74 matzo balls and 100 servings of charoset later, I reply to your comment. My apologies and I don’t know if you will get this since it’s Shabbos. I having been cooking non-stop for the past two days in preparation of my son’s school seder –100 people will attend.
In terms of the cake, I let it cool for a couple hours (sometimes even overnight) before I frost it. If I were to make it a couple of days in advance, I would frost it (after letting it cool) and then place it in the fridge before serving. Normally, though, if I’m making this for Shabbos, I bake it Thursday night, frost Friday am or afternoon and serve Friday night (with no fridge storage), then I do place the leftovers (if any) in the fridge after Friday night dinner. I hope this helps and have a lovely seder!
April 18th, 2008 8:24 pm
Hi Elana,
I hope that your seder went well. It’s so generous of you to offer to help at your son’s school, especially during this hectic time of year.
I didn’t get around to baking this until Saturday morning, since I’ve been so busy. Like I said, I prepared this cake with Bob’s Red Mill brand coconut flour, and used 1 cup agave and 1/2 cup honey (ran out), but otherwise followed your directions to a T. I used 9″ springform pans. I needed to bake the cake for 10 minutes longer than normal and it seems somewhat spongy. Next time, though, I’d only bake 5 minutes longer than called for. During baking the middle rose more than the sides, but it fell to be the same height after cooling down. I needed to keep the frosting in the freezer longer, and I would also make 1.5x the amount of frosting since I didn’t have enough to frost the sides (or maybe use raspberry jelly between the layers instead and just frost the top and sides). Last, I would try to find two matching silicone cake pans, since the cake stuck a bit to the greased and floured springform pan sides.
Both the cake and the frosting were a huge hit. Everyone was so impressed that I made my first layer cake on Pesach! Thanks so much for answering all of my questions and for posting such a delicious recipe. Mmm, leftovers sound good … you know, if you can’t eat bread, you might as well have cake. And chocolate for breakfast = yummy!
April 20th, 2008 7:35 am
Hi ~M,
Hope your seder was lovely. We had a wonderful time. Per the baking time, I’m not sure if honey works the same way, so that might have altered it somewhat. I will make a note for the next time I bake the chocolate cake to check the amount of frosting the recipe calls for –thanks for letting me know about that. I will also check on the cakes sticking to the pans, I don’t recall that happening here, though will make a note. I am so glad that the cake was a hit and enjoyed by all. Yes, a piece of this for breakfast with a cup of tea –YUM.
April 23rd, 2008 8:34 pm