Comments on: Chocolate Cake — Coconut Flour Continued http://www.elanaspantry.com/chocolate-cake-coconut-flour-continued/ Gluten free recipes using organic, healthy and wholesome ingredients Fri, 30 Jul 2010 18:38:28 +0000 hourly 1 http://wordpress.org/?v=3.0 By: Carla http://www.elanaspantry.com/chocolate-cake-coconut-flour-continued/#comment-13085 Carla Sun, 04 Apr 2010 17:48:21 +0000 http://www.elanaspantry.com/2008/03/18/chocolate-cake-coconut-flour-continued/#comment-13085 I made this in the crockpot and it came out perfectly! I put it in a silicone bundt pan, took the liner out of the crockpot, put it in for a few hours with the lid on (I put a layer of parchment paper between the cake and cover) and it was perfect. It popped right out and everyone in the house thought it was regular cake (as in flour and sugar cake), lol! Wonderful recipe! I made this in the crockpot and it came out perfectly! I put it in a silicone bundt pan, took the liner out of the crockpot, put it in for a few hours with the lid on (I put a layer of parchment paper between the cake and cover) and it was perfect. It popped right out and everyone in the house thought it was regular cake (as in flour and sugar cake), lol! Wonderful recipe!

]]> By: Melissa http://www.elanaspantry.com/chocolate-cake-coconut-flour-continued/#comment-13044 Melissa Fri, 02 Apr 2010 04:01:05 +0000 http://www.elanaspantry.com/2008/03/18/chocolate-cake-coconut-flour-continued/#comment-13044 Okay, so I just scarfed down my first piece of this cake; it was soooooo good! I enjoyed it more than any cake I've ever had (including cakes made with flour). Even with the low quality chocolate I put in the frosting, it tasted fabulous! I followed the recipe to a tee. A few tips for anyone making this: - If you're using a metal pan, make sure to oil it really well. - If you're using a silicone pan, it takes an extra 10 minutes to cook (I used 1 metal, 1 silicone). - Wait until the cake is completely cool before frosting it; I didn't, and the frosting was melting into the cake! Luckily, refridgerating the cake for an hour before continuing frosting the cake made it all better :). - For between the two layers, I put about 1/4 of the frosting in a seperate bowl, added 3-4 tbsp of unsweetened flaked medium coconut, and added about 12 chopped maraschino cherries (and a spoonful of the juice). I spread this mixture over the bottom cake layer before putting on the top layer. It tasted amazing! - Did I mention this is the best cake I've ever had? Contemplating "sampling" a second piece... <3 Melissa Okay, so I just scarfed down my first piece of this cake; it was soooooo good! I enjoyed it more than any cake I've ever had (including cakes made with flour). Even with the low quality chocolate I put in the frosting, it tasted fabulous! I followed the recipe to a tee.

A few tips for anyone making this:

- If you're using a metal pan, make sure to oil it really well.
- If you're using a silicone pan, it takes an extra 10 minutes to cook (I used 1 metal, 1 silicone).
- Wait until the cake is completely cool before frosting it; I didn't, and the frosting was melting into the cake! Luckily, refridgerating the cake for an hour before continuing frosting the cake made it all better :).
- For between the two layers, I put about 1/4 of the frosting in a seperate bowl, added 3-4 tbsp of unsweetened flaked medium coconut, and added about 12 chopped maraschino cherries (and a spoonful of the juice). I spread this mixture over the bottom cake layer before putting on the top layer. It tasted amazing!
- Did I mention this is the best cake I've ever had?

Contemplating "sampling" a second piece...

<3 Melissa

]]> By: Melissa http://www.elanaspantry.com/chocolate-cake-coconut-flour-continued/#comment-13043 Melissa Fri, 02 Apr 2010 02:58:06 +0000 http://www.elanaspantry.com/2008/03/18/chocolate-cake-coconut-flour-continued/#comment-13043 This.cake.is.amazing. Seriously, I just ate some pieces that got stuck to my metal pan (still came out pretty whole, just didn't oil the pan quite enough!); I could have sworn I was eating cake made with wheat flour! The frosting came out amazing too; I added about 2 tbsp of whipping cream after it had frozen, and the texture is to die for!!! I just wish that I had used real 70% dark chocolate; never use the "dark" chocolate baking wafers that are found at bulk stores, as they are very sweet (definitely not 70%) and don't taste that awesome. A bajillion stars for this cake recipe, Elana! Melissa This.cake.is.amazing.

Seriously, I just ate some pieces that got stuck to my metal pan (still came out pretty whole, just didn't oil the pan quite enough!); I could have sworn I was eating cake made with wheat flour!

The frosting came out amazing too; I added about 2 tbsp of whipping cream after it had frozen, and the texture is to die for!!! I just wish that I had used real 70% dark chocolate; never use the "dark" chocolate baking wafers that are found at bulk stores, as they are very sweet (definitely not 70%) and don't taste that awesome.

A bajillion stars for this cake recipe, Elana!

Melissa

]]> By: Gabrielle http://www.elanaspantry.com/chocolate-cake-coconut-flour-continued/#comment-12654 Gabrielle Wed, 10 Mar 2010 05:34:00 +0000 http://www.elanaspantry.com/2008/03/18/chocolate-cake-coconut-flour-continued/#comment-12654 This frosting is absolutely delish! I'm not a frosting lover typically and this one was a home run for ALL in my family. Will definitely make again and have already shared it with a number of others! Mmmmm. Thank you! This frosting is absolutely delish! I'm not a frosting lover typically and this one was a home run for ALL in my family. Will definitely make again and have already shared it with a number of others! Mmmmm. Thank you!

]]> By: Eric Sanders http://www.elanaspantry.com/chocolate-cake-coconut-flour-continued/#comment-11755 Eric Sanders Mon, 04 Jan 2010 19:30:25 +0000 http://www.elanaspantry.com/2008/03/18/chocolate-cake-coconut-flour-continued/#comment-11755 Hi Elana, I hope you had a great Holiday Season! Sadly, the holidays did a number on me. I have been suffering from sugar overload, and even a major slip-back into gluten foods. Upshot: I am starting a Paleo Challenge on Jan 15, so I will be sugar, grain, legume, and dairy free very soon. My birthday is Jan 23. In accordance with my Paleo requirements this recipe looks 99% perfect. The downside is the dark chocolate in the frosting (sugar). Do you have any ideas on how to create a frosting with cocoa powder? Thanks!! Eric Hi Elana,

I hope you had a great Holiday Season!

Sadly, the holidays did a number on me. I have been suffering from sugar overload, and even a major slip-back into gluten foods.

Upshot: I am starting a Paleo Challenge on Jan 15, so I will be sugar, grain, legume, and dairy free very soon.

My birthday is Jan 23. In accordance with my Paleo requirements this recipe looks 99% perfect. The downside is the dark chocolate in the frosting (sugar). Do you have any ideas on how to create a frosting with cocoa powder?

Thanks!!
Eric

]]> By: Claire http://www.elanaspantry.com/chocolate-cake-coconut-flour-continued/#comment-11686 Claire Wed, 30 Dec 2009 19:17:48 +0000 http://www.elanaspantry.com/2008/03/18/chocolate-cake-coconut-flour-continued/#comment-11686 When I made this cake, I followed the directions exactly (just added a bit more of zest!), and was thrilled when it first came out of the oven. The middle had risen more than the sides, but otherwise it looked great. About 30 minutes of letting the cake sit outside in the cool, I took it out of the pan. A big surprise awaited me... the middle was still gooey! It tasted fine, so I just left it, stacked the two layers, let it cool some more, and then frosted it. I expect now (I haven't eaten it yet!), the middle will be sort of like a fudge filling, which I dont mind, but I was just wondering what could have gone wrong? I didn't want to bake it any longer after puling it out, because the sides looked just a little dark, and I was starting to smell burn. But other than that, the cake turned out beautifully and I know the whole family will love it! :) Thank you for another great recipe! When I made this cake, I followed the directions exactly (just added a bit more of zest!), and was thrilled when it first came out of the oven. The middle had risen more than the sides, but otherwise it looked great. About 30 minutes of letting the cake sit outside in the cool, I took it out of the pan. A big surprise awaited me... the middle was still gooey! It tasted fine, so I just left it, stacked the two layers, let it cool some more, and then frosted it. I expect now (I haven't eaten it yet!), the middle will be sort of like a fudge filling, which I dont mind, but I was just wondering what could have gone wrong? I didn't want to bake it any longer after puling it out, because the sides looked just a little dark, and I was starting to smell burn.

But other than that, the cake turned out beautifully and I know the whole family will love it! :) Thank you for another great recipe!

]]> By: Great Recipe Site for Food Allergies - Elana Amsterdam http://www.elanaspantry.com/chocolate-cake-coconut-flour-continued/#comment-11565 Great Recipe Site for Food Allergies - Elana Amsterdam Fri, 18 Dec 2009 23:06:14 +0000 http://www.elanaspantry.com/2008/03/18/chocolate-cake-coconut-flour-continued/#comment-11565 [...] made the chocolate cake made with coconut flour.  Oh my goodness!  This cake was so moist and flavor rich. I even brought it over to my parents [...] [...] made the chocolate cake made with coconut flour.  Oh my goodness!  This cake was so moist and flavor rich. I even brought it over to my parents [...]

]]> By: christiane http://www.elanaspantry.com/chocolate-cake-coconut-flour-continued/#comment-11324 christiane Wed, 02 Dec 2009 04:14:55 +0000 http://www.elanaspantry.com/2008/03/18/chocolate-cake-coconut-flour-continued/#comment-11324 I mean a clean PAPER grocery bag. I mean a clean PAPER grocery bag.

]]> By: christiane http://www.elanaspantry.com/chocolate-cake-coconut-flour-continued/#comment-11323 christiane Wed, 02 Dec 2009 04:13:25 +0000 http://www.elanaspantry.com/2008/03/18/chocolate-cake-coconut-flour-continued/#comment-11323 I am very excited to try this cake! I am allergic to wheat, cane sugar and dairy and have been missing cake dearly. I have suggestion for those whose cakes are sticking. Trace your cake pan to get the right sized circle on a piece of parchment paper and place it on the bottom of the pan after oiling and flouring the pan. It works well on traditional cakes. You can also use a clean grocery bag for this if you have no parchment paper. I am very excited to try this cake! I am allergic to wheat, cane sugar and dairy and have been missing cake dearly.

I have suggestion for those whose cakes are sticking. Trace your cake pan to get the right sized circle on a piece of parchment paper and place it on the bottom of the pan after oiling and flouring the pan. It works well on traditional cakes. You can also use a clean grocery bag for this if you have no parchment paper.

]]> By: Jen Crippen http://www.elanaspantry.com/chocolate-cake-coconut-flour-continued/#comment-11309 Jen Crippen Mon, 30 Nov 2009 04:35:42 +0000 http://www.elanaspantry.com/2008/03/18/chocolate-cake-coconut-flour-continued/#comment-11309 This recipe is fantastic! I made it yesterday and it is moist and the flavor is delicious. I served it to people who eat wheat and they said they would never have known it was gluten free unless I told them. They loved it! I used turbinado sugar instead of agave in the batter at same ratios and it came out great. In the frosting I used raw honey instead of agave and it was out of sight! This recipe is fantastic! I made it yesterday and it is moist and the flavor is delicious. I served it to people who eat wheat and they said they would never have known it was gluten free unless I told them. They loved it!
I used turbinado sugar instead of agave in the batter at same ratios and it came out great. In the frosting I used raw honey instead of agave and it was out of sight!

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