Wednesday, April 22, 2015

Gluten Free, Dairy Free, & Sugar Free Chocolate Layer Cake

Chocolate Layer Cake

3/4 cup coconut flour
1/2 cup cocoa powder
1 tsp sea salt
1 tsp baking soda
10 large eggs
1 cup extra virgin olive oil
1 cup raw honey
1 T vanilla extract

Grease two 9-inch round cake pans with butter and dust with coconut flour. (If you are making a monkey cake, also prep a small custard bowl in the same way to make the ears.) Preheat the oven to 350 degrees F.

Blend the coconut flour, cocoa powder, sea salt, and baking soda together and set aside. Beat the eggs in a large bowl and blend in the olive oil, honey, and vanilla. Slowly add the dry ingredients and blend. Pour into the prepared cake pans and bake for about 40 minutes or until a fork comes out clean when pricked. Remove from oven and allow to cool before removing from the pans.

Now for the frostings! This is the one that I used in between the layers and for the monkey face on top:

Coconut-Cream Cheese Frosting

8 oz organic cream cheese, softened (room temperature)
8 oz cultured grass-fed butter, softened
2 T raw honey
1 T vanilla extract
1 cup shredded coconut
pinch of sea salt
dash of cocoa powder (optional, for color)

Cream the butter and cream cheese together, then stir in the honey and vanilla until smooth. Add the coconut and sea salt and optional cocoa powder. Frost between the cake layers and reserve some for the top.

This is the frosting I used for the outside of the cake:

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