EVAN'S CHOCOLATE CAKE
My nephew Evan was diagnosed with severe food allergies (nut, dairy, gluten) when he was a baby and while other kids enjoyed all kinds of treats, Evan wasn’t able to take those types of risks with cakes, cookies, crackers, etc. I began experimenting with gluten, dairy and nut free recipes when he was about five years old (eeck - 16 years ago!) so he could enjoy and celebrate with everyone else. I began with simple cookie recipes and over time I have crafted a really wonderful chocolate cake that everyone tells me tastes better than the store bought pre-made box version that all kids seem to love. Its been such a joy to be able to make special desserts for my special nephew and see him enjoy them so much!
Prep Time - 5 min
Cook Time - 5O min
Serves - ONE 9" 2-LAYER CAKE OR ONE 6" 3 LAYER CAKE
Ingredients
1 cup coconut flour
1 cup unsweetened cocoa powder
1 ½ cup granulated natural sweetener such as Swerve
1 tsp cinnamon
2 tsp baking soda
2 tsp baking powder
1/2 teaspoon salt
8 large eggs beaten
1/2 cup avocado oil
4 cups coconut “buttermilk”
2 teaspoons vanilla extract
Chocolate frosting or Chocolate ganache (See recipes in the sauces section)
Steps
Preheat oven to 350°
Line two 9" diameter by 2" OR three 6” by 2” high cake pans with parchment paper and coconut oil
Make coconut buttermilk – add 4 tbsp. fresh lemon juice or white vinegar to 4 cups of full fat coconut milk, set aside (let sit for a minimum of 10 minutes prior to combining)
In large mixing bowl, combine coconut flour, cocoa, cinnamon, baking soda, baking powder, and salt
Using a stand or electric hand mixer, whisk together eggs and natural sweetener
Add avocado oil, and vanilla to the eggs and sweetener until well combined
Add dry ingredients to wet ingredients, alternating between adding the dry and the coconut buttermilk mixture, ending with the dry mixture
Mix until combined
Spread into prepared cake pans
Bake for about 50 minutes or until toothpick inserted in center comes out clean NOTE: smaller pans, should be checked after 15 minutes
Once cooled, frost with chocolate frosting or chocolate ganache