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!
christiane says
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.
Bethany says
Thank you so much for the tip on parch paper!! I love this cake and bake it for most of our birthdays (we have 5 kids), and I always have sticking issues. I’m so excited to use the paper!!!
Jen Crippen says
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!
Cat says
Hi Elana! I was wondering if you had ever tried to make a cheese danish from almond flour (the kind you have when you are little and Starbucks sometimes sells them) with the cream cheese on top? I have been searching endlessly for a recipe, can you please help!?
elana says
Sheryl, oh my goodness! That sounds amazing.
Sheryl says
I made this cake last night for my youngest daughter’s birthday. It was delicious! Everyone devoured it. I have to admit, I cheated and made icing with Amish butter, organic powdered sugar, cocoa and raw milk :) Made my cane sugar free stomach hurt, but the kids and hubby were loving it!
Deana Gunn says
Elana,
Thanks so much for the heads up on this recipe. I have to admit that I have never heard of or used coconut flour! Can’t wait to find some (!?) and try this out.
Deana
elana says
Hi Deana, just click on the word “coconut flour” in the recipe and you will be taken straight to the source (for purchase). Hope this helps :-)
elana says
Hannah -This combination sounds delicious! Thanks for sharing it with all of us :-) Happy Birthday in advance to the hub.
Hannah says
Elana-
I made this for my daughters 2nd birthday and it was/is amazing!!! I wish I could figure out to send you a picture…
So, I followed the cake recipe, used the vegan chocolate frosting on top, though I poured it on top while it was still semi-liquid to get a nice, smooth surface with which to decorate. Then I used your Cream Cheese Frosting recipe and put that in the middle, between the layers and decorated the cake with that as well. I made my own food coloring out of beet juice and blackberry juice and added that to the cream cheese frosting to decorate the cake (that is my daughters favorite part!)
We have no dietary sensitivites, but that didn’t stop me from making this cake- so delicious! My husband is very picky about his cakes, and he requested this one for his birthday, which is in a few weeks.
I still had issues with the cakes sticking to pans, despite generous oil and flour (and non stick pans), and letting them sit overnight, but I can’t bake anything without it sticking… I am baking-challenged in that regard.
This recipe was wonderful- I will be recommending it a lot! Thanks for this amazing recipe, Elana!
elana says
Hi Abby,
Be sure to generously oil the pans (I use grapeseed oil) and dust them thoroughly with coconut flour. I would also recommend purchasing an oven thermometer
to make sure your oven is working properly. We just made 6 of these the other night in a cooking class I taught and they came out fabulously. Also make sure you allow the cake to cool completely before you remove it from the pan –which can take up to a couple of hours.
Hope this helps and please let me know how it goes if you try it again :-)
Elana
Abby says
Hi Elana,
I had a little trouble with the cake and was wondering if you had any suggestions. It toke much longer then 40 minutes for it to be completely done. It was till liquidy in the center at 40 min.? And then I had trouble getting it out of the pan so I had to scrape it out and then it was all broken. What do you use to oil your cake pans? It tasted fabulous though I just want it to look as pretty as yours. :)
Thanks,
Abby