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!
Laura says
Hi Elana!
I am excited to bake this cake for my husband’s birthday this week. Do you use unsweetened cocao? or sweetened cocao? Where is the sweet coming from in the cake? (might be silly question because I am new to baking but I was wondering since there is no sugar in the cake recipe)
Thanks so much for your help!
Laura
Saundra says
Laura, the agave nectar is the sweetener in this recipe.
Jennifer Hillegas says
I just made the chocolate cake recipe for the 2nd time this time with magic loaf pans & the cake still stuck to the pan! What can I use to prevent the cake from sticking???
Talia says
Hi Elana,
I’m having a birthday party for my daughter tomorrow and I’m going to some of your cakes but I don’t want to use agave or honey, does it affect the consistency of the recipe? Is there another sweetener that you could recommend? I’m planning to use a granulated kind of sugar (it’s not really sugar) or stevia. I want to do it candida friendly. Thanks in advance.
Talia
amanda says
To make a vanilla cake can i just omit the chocolate???
Kate says
I found this website today and I am sooo excited! I am someone who is allergic to Wheat, all dairy (including eggs), and most types of Sugar/sweetener. I can’t wait to try your recipes, starting with this chocolate cake! Thank you for what you do!
Christie says
Can I substitute grape seed oil for coconut oil and would the measurement be the same?
Ange says
Hi Elana,
I would like to make this for my sons birthday (Pirate ship cake)
would it be a good consistency for carving?
Also is the frosting a pipeable consistency?
Thanks for your time and recipes!
Jeanette St.Germaine says
Have just recently gone from gluten-free to paleo and discovered Elana’s wonderful blog! Just wanted to express my thanks for the incredible recipes, which I found just in time to celebrate several birthdays at our house.
If you make this cake with unrefined coconut oil, it turns out tasting like a mounds candy bar – delicious!! (but be careful not to eat too much, coconut oil can have a laxative effect…)
stacey says
This is a family favorite!!! They love this more than a traditional chocolate cake homemade or boxed….It is super moist and delicious!!
Kaitlin says
Hi Elana. I am hoping to use this recipe to make some tiny bundt cakes for a friend’s bridal shower. I plan to experiment in advance to avoid any snafus for the event, but I had some questions. Have you tried to make this as cupcakes or smaller cakes? I am wondering if it would hold up. Also, I will need to grease this pan as well as dust with flour. Do you recommend using Pam, Butter or Crisco? I am fairly new to coconut flour but I know it absorbs moisture like a sponge, which I bet would go for grease too and I need to minimize sticking; ideally they will just fall out of the pan. Finally, I was wondering about the cacao powder you use. I know that there are different varieties from dutch to natural to aristocrat to raw. Which have you found works best? I also understand that some have varied cocoa butter (fat) content which could affect the recipe performance. Thanks for your help!
Kaitlin