Gluten Free Chocolate Cake


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.

TO ASSEMBLE:

  • 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.

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