Guilt-free Cake with Chocolate Frosting
We promise that this isn’t a misleading title! This recipe is for a quick, simple-to-make, decadent, yet no-guilt version of a classic cake with creamy chocolate frosting. We consider all of the ingredients as completely wholesome and you’ll feel good indulging during those special times.
The ingredients should be available locally or you can order the best ingredients we use in our own kitchen via the provided links. This recipe is perfect for those trying to avoid wheat, sugar, and also dairy if you desire. But, there is no sacrifice in satisfaction or taste! The use of coconut flour instead of normal flour is what makes it gluten-free. We also use honey instead of refined sugar. The cake itself is also dairy free and you can make the chocolate frosting also dairy free by substituting coconut oil instead of butter.
- 1 cup of coconut flour
- 1 teaspoon of baking soda
- 1/2 teaspoon sea salt
- 3 eggs
- 1 cup of coconut oil
- 1/2 cup of coconut milk
- 1/2 cup of honey
- 4 teaspoons of vanilla extract
- 1 stick of unsalted butter (substitute coconut oil for a completely dairy-free recipe!)
- 1/3 cup of honey
- 1/4 cup of cacao powder
- 1 teaspoon of vanilla extract
- Preheat oven to 350F and prepare (2) 9″ round cake pans by oiling the bottom and sides with coconut oil and cut and fit a 9″ round circle of parchment paper on each cake pan bottom
- In a bowl, sift together coconut flour, baking soda, and salt
- In another bowl, whisk the eggs, honey, vanilla, coconut oil, and coconut milk
- Combine dry and wet ingredients and mix well
- Bake for 25-30 minutes and check with toothpick to see when it comes out clean. Coconut flour cooks differently than normal wheat flour, so keep an eye on not overcooking the cakes
- Remove cakes from oven when done and set aside to cool
- Couldn’t be easier; in a bowl, whisk all of the ingredients in a bowl until mixed well and it turns fluffy
- Put the bowl in the refrigerator for 10-15 minutes to firm up a bit before ready for frosting
Once the cakes have cooled off and the frosting has firmed, you can start assembling the cakes and frosting them. Its up to your taste on how to finish, but the classic method would be to place one cake down and frost the sides and top. Place the second cake on top and also frost its sides and top.
You can finish with anything else you like on the sides and top. We usually continue the coconut theme by decorating with dried coconut strips.
Enjoy and let us know how you like the recipe and any variations you try!