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!
elana says
Kathleen -That is indeed a challenge. I have not ventured into the pasta making realm as of yet, nor do I plan to in the near future. Maybe if you posted this question in the forum, someone else might give you a better answer.
Elana
Kathleen in MT says
OK here is a challenge. I am trying to eat a grain free diet and don’t tolerate bean flours well. So do you think that coconut flour could make egg noodles??? I so love and miss pasta and I am sorry but zucchini ribbons just don’t fill the gap. I follow the Specific Carbohydrate Diet.
Sara says
It has been some time since this post and I am wanting to make egg noodles with coconut flour (also following a grain-free diet). Any luck with this? Any recipes to pass along?
elana says
Ana -Thanks so much for your kind words and feedback; they are much appreciated. Cake is such a good thing!
Elana
Ana says
Thank you, At 41 I just discovered I have wheat allergies and I love cake and baking. I thought there was no hope to enjoy cake again. I feel I now can look foward to eating cake again.
elana says
~M,
Thanks for the update, things sound busy, though if anyone can handle it, you surely can.
Thanks also for the report on your conversion of this cake into cupcakes. I’m so glad you liked it!
Elana
~M says
Hi Elana!
I hope your summer is going well. Things are very busy over here – I’m in the throes of bar study crunch time, wedding planning (my mom is a huge help with this though), arranging for movers, and finding a new home in Chicago. This holiday weekend, however, was a breakthrough – we found a unit and are about to sign a lease! While my fiancé thinks the best part is the in-unit washer/dryer (he does the laundry), I am convinced the best part is the electric range stove (no more obnoxious coils)! :) I figured we deserved to celebrate with chocolate!
Anyways, I wanted to convert this recipe into cupcakes since a layer cake is just too much cake to have around for two people. I made 2/3s of the recipe (except we added extra orange zest) and made the normal amount of frosting, which made for 12 large and heavily frosted cupcakes. I baked for about 30 minutes, I think. Yummy success – this translates very well into cupcakes! I really adore the combo of coconut flour and cocoa powder; the cocoa powder really helps with the structure/crumb and flavor. Thanks again for such an amazing sugar-free recipe!
elana says
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.
~M says
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!
elana says
~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!
~M says
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!