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!
Amy says
Just made this yesterday for my daughter’s 12th birthday, wondering how such a liquidly mixture was going to hold up, but it was perfect. So moist and spongey! Slathered with chocolate frosting it was a great hit. And it holds up beautifully in the fridge for late night visits. Thanks for such a great cake recipe.
Timothy Anders says
Elana,
Have you ever had a nutritionists check out the nutritional facts of your products? We are curious. We know that our customers are going to ask, and was just wondering.
elana says
I don’t have the nutritional info for my recipes. However, there is information about this on my FAQ page.
Timothy Anders says
Elana,
I personally want to thank you for making these awesome recipes. We have just recently opened a bakery in Springfield VT called Springfield Almond Bakery. Some people area little weary of this because it is new. All gluten free and sugar free products. But once they eat it, their eyes open up and they buy form me. These are AMAZING recipes and I thank you so much. I am about to make this cake now. Cannot wait to try it. I have more people asking me how I make these products. This bakery is THE ONLY bakery in town. :)
Your new cooking friend,
Tim Anders
I am on Facebook along with Springfield Almond Bakery.
Diniz says
Hi Elana,
I’m from England and I love your site! Could you please post a Pecan and Maple Danish recipe or can that be found in your recipe book?
Thank you!
Diniz
Carla says
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!
Melissa says
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
Melissa says
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
Gabrielle says
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!
Eric Sanders says
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
Claire says
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!
christiane says
I mean a clean PAPER grocery bag.