Description
Using gluten-free flour makes this two-layer cake a great choice for people who are cutting back or have an aversion to gluten without sacrificing taste. Combined with an easy, homemade chocolate frosting, you’ll never go back to your old chocolate cake recipe.
Ingredients
Scale
- 2 cups gluten-free flour
- 2 cups coconut sugar
- 3/4 cup cacao powder
- 2 teaspoons baking powder
- 1–1/2 teaspoons baking soda
- 1 teaspoon sea salt
- 1 cup coconut milk
- 1/2 cup melted coconut oil
- 2 eggs
- 1 tablespoon vanilla extract
- 2 spiced chocolate frosting recipes
Instructions
- Preheat oven to 350 degrees F.
- Grease and flour two 9-inch cake pans.
- Mix flour, sugar, cacao, baking powder, baking soda, and salt in a bowl.
- Add coconut milk, oil, eggs and vanilla and mix until combined.
- Distribute batter evenly between cake pans and bake for 30–35 minutes or until cooked through.
- Allow to cook through. Remove from oven and allow to cool completely before removing from cake pans.
- Spread cold frosting evenly over one cake and then stack other. Cover with frosting again and serve.
Notes
You could mix up the frosting, make just one layer or experiment with making these as cupcakes.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 546
- Sugar: 60.6g
- Sodium: 349mg
- Fat: 26g
- Saturated Fat: 16.5g
- Unsaturated Fat: 7.8g
- Carbohydrates: 82.7g
- Fiber: 7.4g
- Protein: 5.6g
- Cholesterol: 20mg