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!
Alisha says
Do you think it would be possible to use butter instead of oil? How much do you think it would change the outcome (or at all)? I love coconut flour and I’m looking for a cake recipe for my husband’s birthday. Thanks!
Alicia says
I am having trouble with the frosting. It’s perfect once hand blended, but then melts as I spread it on. Is there any way to prevent this? Does it need to be refrigerated right after frosting?
Thanks!
Kristine says
Hi, I made this awsome chocolate cake tonight, so good. Thankyou
And i made the creamy coconut frosting, but something happened, as it was like melted mozz cheese, and wouldn’t get creamy after freezing. I did use coconut milk from a carton, was that the culprit???? HELP
Thanks
Melody says
Oh I also want to use coconut oil instead of grapeseed oil would that work? Would ratio be different?
Melody says
I’m looking for a gluten free, sugar free recipe to make cupcakes for my sons 1st birthday party. This looks great! Would this work to make cupcakes? And would the baking time be the same?
alicia says
Just wondering if you think coconut oil could be used in your cake and frosting recipes rather than grapeseed oil?? coconut oil has so many health benefits, and the flavour is likely to compliment if anything…?
Lily Tinkle says
Elana, my twins (6yo) and I baked your gluten free chocolate cake today… as your recipe serendipitously popped up when I was searching for coconut, orange, and chocolate recipes. It’s an amazing cake. SOooo moist, easy to make, and happily soy free and high in protein, which are two major thumbs up for me. I substituted 2 c. sugar for the agave as I have some concerns about fructose, and used half coconut oil and half grass fed butter for the fat. Next time, I might reduce the coconut oil by a 1/4 c (or more?) and substitute applesauce because it was exuding a bit of oil. I also put it in a bundt pan and baked for 55 minutes, and there was no trouble – baked through, perfectly level, and popped out of the pan easily.
Perusing the rest of your blog happily occupied my day. Really really really adore the community that you foster with your friendly and yummy food creations and advice that you share so generously. Thank you for sharing with all of us. Can’t wait to make just about all of your recipes, lol.
-Lily
Natalia says
Thank you so much for the wonderful recipe.
I was searching for a recipe that used coconut flour, which I just bought. I do better when I avoid wheat, and we just recently found out that my nephew can’t eat dairy.
The frosting recipe would be fantastic for his birthday cake!!!
Do you think it may work using coconut oil instead of the grape-seed oil? I guess I better try it out eh?
I am hoping for a frosting that will set a little, like ganache would. Can’t use ganache because of the dairy content.
Anyway, I will checkout the rest of your blog, your recipes are sounding fabulous!!!!
Mariessa says
Made this for my daughter’s first birthday. It was awesome! She has a dairy and tree nut allergy, but coconut does not bother her tummy. Also, we are a grain-free family, so we use coconut flour all the time. I used honey instead of agave to make it paleo friendly. My extremely skeptical, non-paleo in-laws loved every bite, and commented on the moistness. My daughter was in chocolate heaven!! Thanks!
Sharon says
Cake made and in the oven, icing in the freezer! It looks awesome! A special treat for my daughter’s 7th birthday party…I call this the Million Dollar Chocolate Cake – it comes with a hefty price tag! :) LOL