I am a dessert lover and I hate turning up to an event and having to miss out on the cake!! So in keeping with the gluten-free theme this month, I thought I'd share the Chocolate Cake that I'll be making for my family on Christmas Day.
FOR THE CAKE:
3 cups almond flour
1 cup tapioca flour
1/4 cup coconut flour
2 cups coconut sugar
1 1/2 cups raw cacao powder
2 tsp baking soda
1 tsp espresso powder
1 tsp sea salt
4 large eggs
1 1/2 cup full-fat coconut milk
1 cup water
1/2 cup coconut oil
1 tbsp apple cider vinegar
2 tsp vanilla extract
FOR THE BUTTERCREAM
370 g butter
6 cups Lakanto monk fruit icing powder
1 1/2 cup cacao
1 cup milk
1 teaspoon vanilla bean paste
Pinch of fine salt
TO MAKE THE CHOCOLATE CAKE:
Preheat your oven to 180 degrees celsius.
Grease three 20cm cake tins and line with baking paper.
Add all of the dry ingredients to a large mixing bowl and whisk together.
Add all of the wet ingredients to a separate mixing bowl and whisk together.
Pour the wet ingredients into the dry and whisk together.
Evenly divide the batter between the three cake tins and bake for 28-30 minutes, or until a toothpick comes out clean.
TO MAKE THE BUTTERCREAM:
Place butter in a small saucepan and brown gently over medium heat.
Pour butter into a silicone cake tin and place in freezer for 20 mins to set.
Once butter is cooled, place it in a mixing bowl (or the bowl of your stand mixer) and beat with electric beaters until light and fluffy (around 10-15 mins).
In a seperate bowl, sift monkfruit powder and cacao powder together.
When the butter is ready, turn the speed to low and slowly mix in the monkfruit/cacao powder and milk.
Add the salt and vanilla bean paste and mix until combined.
When the cakes are completely cooled you can begin assembling.
Spread a thin layer of buttercream in between each layer.
Spread the rest of the icing on top of the cake.
Store cake in fridge until you're ready to serve.