Dark Chocolate Cake with Coconut Cream Frosting

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I’ve been so obsessed with chocolate cakes and stuff lately.

OMG and coconut, don’t even start on how delicious they smell, except for some coconut creams in can. I was going to use a canned coconut cream today but it had that “ugh, disgusting can smell” and not real coconut smell, so I threw it out. So yes, if you find that food doesn’t SMELL right, always throw it out! Your senses are really smart in telling you what’s good and what’s not.

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So moving right along, this recipe is actually borrowed from my doughnut recipe with a few minor changes.

Important thing is, it’s easy to under cook the cakes because you may even put the toothpick in and it comes out clean but in reality, it needs a little more time. So what I suggest is open it up and see if it needs longer. If so, put it together and bake a little more.

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Also, I find that the cake itself isn’t sickly sweet like what you’d normally find in cakes, which I really love and find it’s healthier. If you absolutely cannot stand it and MUST have it sweeter, you can add a little coconut sugar to it, like a tablespoon or something.

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This is a very small cake that really just feeds one or two people, so if you’re making it for the family, you may want to triple it and use a bigger cake pan. Though I am almost 100% sure that the bigger the cake, the longer it will take to cook, so the best thing you can do is bake it, and keep testing. I always like baking small cakes cos I don’t want to overeat. Yes, I cannot control myself when it comes to desserts.

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Dark Chocolate Cake with Coconut Cream Frosting

1/4 cup oat flour
2 tablespoons brown rice flour
2 tablespoons cup almond meal/flour
2 tablespoons unsweetened dark cocoa powder (I used Hershey’s Special Dark)
1 tablespoon potato starch
1 tablespoon arrowroot
1 tablespoons coconut flour
2 teaspoons vegan chocolate chips (I used Enjoy Life)
1 1/2 teaspoon golden flaxseed meal
1 teaspoon baking powder
1/4 teaspoon baking soda
A few sprinkles Himalayan/sea salt
2 teaspoon unsweetened almond milk
1/4 cup concord grape juice
2 tablespoons unsweetened applesauce
1 tablespoons extra light olive oil
2 teaspoons virgin coconut oil
1/2 teaspoon pure vanilla extract
1 teaspoon molasses
1 tablespoon pure maple syrup

Frosting
1/4 cup creamed coconut (I used Grace Pure Creamed Coconut)
1 tablespoon unsweetened coconut milk
1/2 teaspoon pure maple syrup

Topping: Cacao powder, cacao nibs (optional)

Preheat oven to 350°F (176°C).

Add all the ingredients (it’s easy to add the dry ones first, then the wet ones after) in a large bowl. Mix it with a spoon very well until there are no lumps.

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Spray some non-stick cooking oil on a mini springform pan, and drizzle the batter into the pan. Try and flatten the surface with your fingers if you can.

Bake in the oven for about 32-35 minutes, then do the toothpick test. If the toothpick inserted in the center of the center comes out clean, then it’s ready. If you happened to cut the cake and find that it’s still wet inside, put it back into the oven and bake it for a few more minutes.

After baking the cake for about 25 minutes, make the frosting.

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To make the Frosting: Combine the creamed coconut (should be thick at room temperature, not to be confused with coconut cream in a can, or coconut oil) with the coconut milk and pure maple syrup in a small bowl. Stir until it’s nice and smooth, and it should be spreadable. Keep a lid on the bowl to prevent water from escaping.

Once cake is ready, use a butter knife to carefully spread the frosting on top of the cake. If you want, sprinkle a little cacao powder and cacao nibs on top.

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Dark Chocolate Cake with Coconut Cream Frosting
Serves: 2
 

Ingredients
  • ¼ cup oat flour
  • 2 tablespoons brown rice flour
  • 2 tablespoons cup almond meal/flour
  • 2 tablespoons unsweetened dark cocoa powder (I used Hershey’s Special Dark)
  • 1 tablespoon potato starch
  • 1 tablespoon arrowroot
  • 1 tablespoons coconut flour
  • 2 teaspoons vegan chocolate chips (I used Enjoy Life)
  • 1½ teaspoon golden flaxseed meal
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • A few sprinkles Himalayan/sea salt
  • 2 teaspoon unsweetened almond milk
  • ¼ cup concord grape juice
  • 2 tablespoons unsweetened applesauce
  • 1 tablespoons extra light olive oil
  • 2 teaspoons virgin coconut oil
  • ½ teaspoon pure vanilla extract
  • 1 teaspoon molasses
  • 1 tablespoon pure maple syrup
Frosting
  • ¼ cup creamed coconut (I used Grace Pure Creamed Coconut)
  • 1 tablespoon unsweetened coconut milk
  • ½ teaspoon pure maple syrup
  • Topping: Cacao powder, cacao nibs (optional)

Instructions
  1. Preheat oven to 350°F (176°C).
  2. Add all the ingredients (it’s easy to add the dry ones first, then the wet ones after) in a large bowl. Mix it with a spoon very well until there are no lumps.
  3. Spray some non-stick cooking oil on a mini springform pan, and drizzle the batter into the pan. Try and flatten the surface with your fingers if you can.
  4. Bake in the oven for about 32-35 minutes, then do the toothpick test. If the toothpick inserted in the center of the center comes out clean, then it’s ready. If you happened to cut the cake and find that it’s still wet inside, put it back into the oven and bake it for a few more minutes.
  5. After baking the cake for about 25 minutes, make the frosting.
  6. To make the Frosting: Combine the creamed coconut (should be thick at room temperature, not to be confused with coconut cream in a can, or coconut oil) with the coconut milk and pure maple syrup in a small bowl. Stir until it’s nice and smooth, and it should be spreadable. Keep a lid on the bowl to prevent water from escaping.
  7. Once cake is ready, use a butter knife to carefully spread the frosting on top of the cake. If you want, sprinkle a little cacao powder and cacao nibs on top.


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3 comments

  1. Alissa N

    This looks so incredible, just the perfect texture for a chocolate cake, and the frosting! I wish I had a slice of this right now, can they invent computers that teleport food? Because I am pretty sure I need one.

  2. Viviannwil

    OMG i love this cake!! i have made it so many times i have even made cupcake versions and they are so good! Also i made this cake for my mums birthday but i changed it up a little, i added raspberry’s into the cake and when i had applied the dark chocolate butter cream on top i put raspberry’s and blueberry’s all over the top and then sprinkled some coconut over it as well. It tasted so good!!!

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