Perfect Chocolate Cake - a 'healthier' version (dairy free, refined sugar free)
 
Prep time
Cook time
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A decadent, moist chocolate cake covered with a delicious chocolate frosting baked using healthier ingredients like coconut oil, coconut sugar, coconut milk and honey.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 10-12
RecipeIngredients
  • 2 cups King Arthur Measure for Measure flour gluten free (or all purpose flour)
  • 1½ cups coconut sugar
  • ¾ cup 100% cacao powder (I used OMG brand) or Natural cocoa powder
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon sea salt
  • 1 cup coconut milk plus 1 tbsp apple cider vinegar
  • ½ cup olive oil or avocado oil or melted coconut oil
  • 2 large eggs(I used farm fresh, pastured) - taken out of the refrigerator one hour before so they can be at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup hot brewed coffee or (1 cup boiling water plus 1 teaspoon instant espresso or coffee powder)
For the frosting:
  • 1 cup semi-sweet chocolate chips or chopped chocolate (use paleo / dairy-free version)
  • ¼ cup coconut milk or almond milk
  • ¼ cup semi solid coconut oil or unsalted grass fed butter
  • 1 tbsp honey
  • 1 teaspoon vanilla extract
  • pinch of salt
RecipeInstructions
  1. Pre-heat the oven to 350 deg F. Grease a large 9 or 10 inch springform pan (or 2, 8 inch pans) and dust lightly with flour.
  2. In a large tray or a sheet of parchment paper, add all the dry ingredients - all purpose flour, coconut sugar, cacao powder, baking powder, baking soda, sea salt. Mix them well using a spatula. Keep this aside.
  3. In a large mixing bowl (or bowl of a stand mixer), add the coconut milk,melted coconut oil,vanilla and the eggs and beat using electric mixer until blended. Now slowly add the dry ingredient mix slowly in batches and continue to mix to blend everything well.
  4. Add the boiling water and coffee and mix again till well blended.
  5. Pour the batter into the pan (or pans) and bake at 350 deg F (or 175 deg F) for about 40-45 mins. Check after 35 mins. Cake is done when a toothpick inserted at the center comes out clean. Remove immediately from oven and cool for about 30 mins before removing from pan.
  6. If using large pan, you will need to cut the cake horizontally to form two layers.
For frosting:
  1. For making frosting, add all frosting ingredients in a small bowl and microwave for 1 minute (do in 30 sec intervals stirring after 30 secs)
  2. Mix with a spoon till you get a smooth ganache
  3. Frost between the layers and on the outside of the cake.
Notes
Make sure the eggs are at room temperature before you add them to the coconut oil and coconut milk mixture. If they are cold, the coconut oil will solidify! It happened with me. So in the event that this happens, don't worry - just place the bowl in a larger bowl with hot water and wait for about 10-15 mins until the coconut oil comes back to room temperature again.
Recipe by Cook2Nourish at https://cook2nourish.com/2017/08/perfect-chocolate-cake-a-healthier-version-dairy-free-refined-sugar-free.html