Happy Birthday, D! D entered the very end of her twenties, and I wanted to bake her a cake. She’s not doing gluten lately and loves chocolate, so I thought hey, gluten-free chocolate cake made with coconut flour! This is an ultra-decadent and delicious cake. This was an especially special birthday to me, as D also shared it with my belated kitty, who turned 10 (everyone fed her as many treats as she wanted).
She went out for a wine tasting and nibbles before cake time. Albany John and I had plans earlier in the evening, so we met at our place for cakey good times. I used this nut-free recipe for the cake.
Chocolate Coconut Flour Cake Recipe
2 C coconut flour
1 C unsweetened cocoa powder
2 t baking soda
0.5 t baking powder
2 sticks of butter (1 C) at room temp
1 3/4 C sugar
1 t vanilla extract
1 3/4 C milk (or milk sub, I used buttermilk. Drop your baking soda to 1.5 t if you’re using regular milk)
1/4 C melted coconut oil
And here’s how I make every recipe so it’s only one dish that gets dirty:
Cream together butter and sugar. Add the eggs (one at a time) and vanilla extract. Then add in the milk. Scoop in the coconut flour, cocoa, baking soda, and baking powder. Mix the dry stuff on the top a bit to combine, then mix it all in with the wet ingredients on the bottom. Then add in the melted coconut oil. Stir until well combined. The coconut flour will absorb the liquid while you’re mixing and seem like it’s drying out.
Bake in two 8 or 9 inch buttered cake pans at 350F until a toothpick comes out clean. About 30+ minutes.
Here’s what your batter looks like when it’s ready to be moved into the cake pans. Kind of looks like frosting, or maybe playdoh.
You’ll have to pat the batter into the pan. Coconut flour batters are vastly different than their wheat flour brethren.
Seriously. It doesn’t fall or anything. You just plop it in…
And smooth it out.
This made a little more than two 9-inch cake pans for me (my pans were shallow, though) so I baked the remaining batter in a little pan. It was good out of the oven. Kind of like a cakey brownie texture.
So, after we bake it, we let them cool. You can cut them in half if you want and make a 4 layer cake, but I’m not that delicate and didn’t want to mess this up for the birthday girl.
I made a whipped chocolate ganache frosting and frosted the cake the night before. You can see the holes in the cake where I put skewers to then wrap in plastic wrap. Or as Albany John called it “I thought you were creating a protective force field to keep me out of it,”.
I wasn’t super jazzed with my frosting skills or how the ganache came out (it was more like buttercream).
Then I slathered the frosted cake in more liquid chocolate ganache.
More chocolate ganache fixes everything, right?
Well, come cake time, we had a cozy little set up going (this is as close to decorating as I’ll ever get).
Happy Birthday, to an awesome friend.