Chocolate Cake & Coconut Cream ~ Grain- Free

Who doesn't love chocolate cake. This luscious, moist, perfectly sweet cake is a healthy indulgence. The secret ingredient of fresh brewed coffee gives it a rich creamy darkness. The Icing is infused with beet juice for its festive color. Can easily be made Vegan.

I made small cakes for valentines day, with a heart shaped cookie cutter. It was made from one 9'' cake, then cut out into small hearts. You can make petit fours with the scraps. You can also make a larger heart shaped cake. Look at cooks note for resources.

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Prep time: 20 minutes

Cook time: 35-40 minutes

9 " Cake Serves eight

Dry Ingredients

1 ½ cups almond flour

½ cup arrowroot

¾ cup good-quality cocoa powder

2 tsp ground psyllium husk

2 tsp baking soda

1 tsp baking powder

1 tsp sea salt

1 cup coconut sugar or monk fruit

Wet Ingredients

1 cup GF oat milk (or other milk)

2 tsp fresh lemon juice

½ cup fruity olive oil (or other neutral oil)

2 eggs, room temperature

• 1 cup freasly brewed dark roast coffee

• For vegan option: substitute with unsweetened applesauce ( 1/2 cup to replace 2 eggs)

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Optional Garnish

• ¼ cup cocoa nibs (for crunch)

Instructions

Preheat oven to 350°F.

Oil a 9-inch cake pan (including sides) and line the bottom with parchment paper. A 9-inch springform pan works beautifully for easy release, though a standard round cake pan is fine.

1. Mix Dry Ingredients Sift all the dry ingredients into an electric mixer fitted with a paddle attachment. Mix on low until combined.

2. Combine Wet IngredientsIn a separate bowl, combine milk, lemon juice, oil, eggs (or applesauce), and vanilla.

With the mixer on low speed, slowly add wet ingredients to the dry.Keeping the mixer on low, pour in the coffee and mix just until combined.Scrape the bottom of the bowl with a rubber spatula to ensure everything is incorporated.

3. Bake Pour batter into prepared pan.Bake 35–40 minutes, or until a cake tester comes out clean.(If you don’t have a tester, the cake should feel slightly firm to the touch.)

Cool completely on a rack before icing.

Beet Coconut Icing

Ingredients

2 cans unsweetened coconut milk, very cold

¼ cup maple syrup (start with less, adjust to taste)

½ tsp vanilla

⅛ cup fresh beet juice (add gradually for desired color)

Instructions

Refrigerate coconut milk overnight if possible, or place in fresser for 2 hours.

Separate the solid coconut cream from the liquid.Reserve the liquid for another use.

Place the solid portion in an electric mixer with a whipping attachment (or use an emulsion blender with whisk attachment).

Add maple syrup and vanilla. Whip until light and fluffy.Slowly blend in beet juice, a little at a time, until you reach your desired color.

Transfer whipped icing to a pastry bag fitted with a star tip and refrigerate until ready to use.

If you don’t have a pastry bag, use a large freezer bag and snip a corner to pipe.

To Finish

Do not ice the cake until completely cool or the icing will run.If making smaller cakes, cut first, then ice.Sprinkle with cocoa nibs if using.

Resources: Large Heart Shaped Cake Pans, available on Amazon

Cooks Note: Join us in Asheville, for gluten-free cooking classes. Seasonal cooking classes to be offered are Keto, Paleo, Low-Carb Pizza Making, Vegan , and gluten-free Italian, to name a few.