This dark chocolate cake is shockingly foolproof and super tasty! The recipe is made with coconut sugar, a low glycemic alternative to white sugar, which prevents a spike in blood sugar levels and in turn a crash in energy. That means it is great for diabetics and those wanting to reduce sugar in their diet. We've also used a wheat-free & gluten-free flour blend for those suffering with Celiac's disease or gluten intolerances.
FYI, "That cake was SO good."
CAKE
1 tablespoon coconut oil, melted, for pan
¾ cup organic unsweetened cocoa powder
1½ cups gluten-free flour (we used our favourite Bulk Barn’s 1:1 Baking Flour, check it out here)
1½ cups coconut sugar (if you prefer a sweeter cake, you can: add ½ cup more of coconut sugar, or substitute with 1 ½ cups of white sugar)
1½ teaspoon baking soda
¾ teaspoon baking powder
¾ teaspoon Himalayan or sea salt (if you don’t have either of the above, table salt will do)
2 eggs (for a vegan recipe, substitute with a flax egg recipe, like this one here)
¾ cup coconut milk
¾ cup warm strong coffee, brewed
3 tablespoons coconut oil, melted
1 teaspoon pure vanilla extract
ICING
1 cup of whipping cream
3 tablespoons coconut milk powder (we prefer Wilderness Family Naturals brand that can be purchased at health food stores, or online here)
2 tablespoons of icing sugar (for a sweeter icing, add more to your taste)
1 teaspoon pure vanilla extract
GARNISH
½ cup unsweetened coconut flakes, toasted
DIRECTIONS
FOR THE CAKE
- Preheat oven to 350 degrees. Grease a 9-inch cake pan (I used a spring form pan) with melted coconut oil; line bottom and side with parchment. Grease parchment with melted coconut oil and dust with cocoa powder.
- Brew a cup of coffee (enough for one cup).
- In a large bowl, whisk together cocoa powder, gluten-free flour, coconut sugar, baking soda, baking powder, and Himalayan/sea salt.
- In an electric mixer, pour eggs (or flax eggs for a vegan option), coconut milk, coffee, melted coconut oil, and vanilla and mix on medium speed until combined.
- Slowly add the dry ingredients until combined and smooth. Do not over mix, or you will end up with a tough cake.
- Pour batter into the cake pan and spread evenly with a spatula. Bake until set and a toothpick inserted into center comes out clean, about 35-37 minutes.
FOR THE ICING
- In an electric mixer, a bowl with a hand mixer, or using a whisk, whip the whipping cream, coconut milk powder, icing sugar, and vanilla. Beat until a thick frosting has formed.
- Spread icing on the top of cooled cake and refrigerate for until ready to serve.
- To serve, garnish with toasted coconut flakes (heat flakes on medium in a dry frying pan until aromatic and golden brown).
Serve to those who have a gluten intolerance/allergy or surprise unknowing guests into eating a healthy desert!
This cake can be refrigerated in a dish or wrapped in plastic wrap for up to 3 days.
We adapted this recipe from Martha Stewart’s Chocolate Coconut Sheet Cake recipe you can find here.
Lips & Love,
The Boosh Girls