Chocolate Cake
Ingredients
- ¾ cup coconut flour, sifted
- ¼ cup cacao powder
- 1 teaspoon celtic sea salt
- 1 teaspoon baking soda
- 10 large eggs
- 1 cup grapeseed oil or palm shortening
- 1½ cups agave nectar or honey
- 1 tablespoon vanilla extract
- ¼ teaspoon orange zest
Instructions
- In a small bowl combine flour, cacao, salt and baking soda
- In a large bowl using an electric hand blender, blend eggs, oil, agave nectar, vanilla and orange zest
- Add dry ingredients into large bowl and continue to blend
- Oil (2) 9 inch springform pans and dust with coconut flour
- Pour batter into pans and bake at 325°F for 35-40 minutes
- Remove from oven, allow to cool completely then remove from pans
- Frost and serve
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!
Vegan Chocolate Frosting
Ingredients
- 1 cup chocolate chips
- ½ cup grapeseed oil or palm shortening
- 2 tablespoons agave nectar or honey
- 1 tablespoon vanilla extract
- pinch celtic sea salt
Instructions
- In a small saucepan over very low heat, melt chocolate 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
Prep Time 5 minutes
Freeze Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!
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 gluten free crackers.
The chocolate vegan frosting above is a nice complement to my Vanilla Cupcakes (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!
Jackie says
This has been our go-to birthday cake for years! It’s even good enough for breakfast!
Elana says
Jackie, I love that you said this healthy cake is good enough for breakfast –agree!
Jennifer Hillegas says
I have made this cake for several years now it’s always been a huge hit at every place I take it! I recommend making the icing the day before and allow it to cook in the fridge then a few hours before you will need to apply it to the cake set it out a room temp so you can mix it easier – keep it cool transport in car cabin with ac on if you make it during summer mo the it melts easily
Elana says
Jennifer, thanks for letting me know this cake is a huge hit and for your transport tips!
Caroline Stanton says
Made this cake with great success when we lived at regular altitude, but just tried it at 5,000 ft and it’s falling apart! Any suggestions for next time?
Elana says
Caroline, I’ve made this dozens of times at 5,000 feet. I would make sure you’re using the same brands of ingredients as before, and more importantly use the ones recommended in the recipe for best results :-)
Tammy says
I’ve have been following your page and using your recipes for. I would say, ~10 years. Made this cake for my daughter’s birthday. Made a few adjustments because I forgot to get more grapeseed oil. Frosting and cake were amazingly delicious! Thank you.
Elana says
Tammy, happy birthday to your daughter! So glad to hear that this cake is amazing :-)