GLUTEN FREE COCONUT CAKE
Gluten free dairy free coconut cake is the perfect spring dessert to share with everyone!
Provided by Living Freely Gluten Free
Categories Dessert
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F.
- Boil the water in the sauce pan with ½ cup of sugar for about 3 minutes. Remove from heat and allow to cool.
- In your stand mixer blend the remaining cup of sugar with the butter and melted coconut oil.
- Add the milk, and add the cooled water and sugar mixture. (The mixer should be going the entire time).
- With the mixer on low speed add the eggs, vanilla, salt, baking soda, baking powder, xanthan gum, cocoa powder and gluten free all-purpose flour.
- Beat on medium for about 5 minutes or until your batter has almost a pudding like consistency.
- Add the coconut extract and mix on low for one minute.
- Pour into your greased pans. I use coconut oil to grease the pan. 6 inch rounds cook about 25 minutes and 8 inch rounds cook 25-30 minutes. Check after 20 minutes in case your oven runs hot. Test with toothpick. Enjoy!
Nutrition Facts : Calories 520 kcal, Carbohydrate 66 g, Protein 5 g, Fat 29 g, SaturatedFat 11 g, Cholesterol 27 mg, Sodium 462 mg, Fiber 5 g, Sugar 42 g, ServingSize 1 serving
GRAIN-FREE CHOCOLATE CAKE
Gluten-Free Chocolate Cake with coconut ganache made with almond flour and pure maple syrup
Provided by Julia
Categories Dessert
Time 50m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F and lightly oil a 9" cake pan.
- In a mixing bowl, stir together the almond meal, baking powder, instant coffee granules, cacao powder, and salt (the dry ingredients). In a separate bowl, whisk together the eggs, maple syrup, and vanilla extract (the wet ingredients). Pour the wet ingredients into the bowl with the dry ingredients and mix until combined.
- Pour the cake batter into the oiled cake pan and place it on the center rack in the oven. Bake for 30 to 35 minutes, until the cake tests clean. Allow the cake to cool at least 1 hour before turning it out onto a cutting board and spreading the ganache over it.
- Refrigerate the cake until ready to serve. The ganache will set up in the refrigerator and make the cake easy and mess-free to serve.
- While the cake is baking, prepare the coconut-chocolate ganache. Pour the chocolate chips into a medium-sized mixing bowl. Heat the coconut milk in a small saucepan until just below a boil. Pour the hot coconut milk into the bowl with the chocolate chips and stir until completely smooth and the chocolate chips have melted. Place in the refrigerator while the cake finishes baking. This will allow the ganache to thicken. Every few minutes, stir the ganache to make sure the consistency stays uniform.
Nutrition Facts : Calories 384 calories, Carbohydrate 31 grams carbohydrates, Fat 29 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, ServingSize 1 Serving, Sugar 23 grams sugar, UnsaturatedFat 0 grams unsaturated fat
GLUTEN-FREE COCONUT CAKE
I made this for my mom's 65th birthday and frosted it with a simple vanilla buttercream. No one can tell it's gluten free!
Provided by Christy E.
Categories Desserts Cakes Sheet Cake Recipes
Time 1h
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
- Whisk flour, sugar, coconut, walnuts, baking powder, baking soda, xanthan gum, and salt together in a bowl. Add coconut milk, vegetable oil, eggs, and vanilla extract; mix until batter is smooth. Spread batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 344.7 calories, Carbohydrate 35.2 g, Cholesterol 46.5 mg, Fat 22.3 g, Fiber 2.9 g, Protein 4.3 g, SaturatedFat 6.3 g, Sodium 355.3 mg, Sugar 21.2 g
GLUTEN FREE COCONUT CREAM CHOCOLATE CAKE
This is one of my favorite gluten free cakes. It's easy and so delicious. You will completely forget that you're eating a gluten free cake. I found that the marshmallow mixture made a lot, so you may want to cut the amount of ingredients in half, or you can do as I do and keep extra mixture in fridge to drizzle over other baking.
Provided by GlutenFreeGirl
Categories Dessert
Time 30m
Yield 16-20 pieces, 16 serving(s)
Number Of Ingredients 9
Steps:
- Prepare cake mix as directed on the back of box.Pour batter into a large cake pan, but bake for regular allotted time specified on box for cake pans.( The eggs, water and butter are the ingredients needed for the chocolate El Peto cake mix. If you are using a different package make cake as directed on back of box. Keep in mind tho that the nutrition facts may differ as a result.).
- While cake is baking, mix together milk,sugar, and marshmallows in a saucepan, heat until marshmallows are melted. Remove from heat and add coconut.
- Spread marshmallow mixture over WARM cake.
- Then drizzle your favourite chocolate icing over top.
- (Optional)- I love coconut, so I also like to sprinkle a little coconut on top of finished cake.
Nutrition Facts : Calories 230.4, Fat 14.6, SaturatedFat 10.2, Cholesterol 75.4, Sodium 91, Carbohydrate 23.7, Fiber 1.3, Sugar 19.2, Protein 2.9
GLUTEN-FREE CHOCOLATE CAKE WITH COCONUT
Rich, creamy raw food chocolate cake with a soft coconut crust.
Provided by AngelasHeaven.com
Categories Desserts Cakes Coconut Cake Recipes
Time 4h20m
Yield 4
Number Of Ingredients 7
Steps:
- Place 3/4 cup cashews in a bowl and add enough water to cover; soak for 2 hours. Drain.
- Blend 1/2 cup cashews in a blender until smooth. Stir blended cashews, coconut, and 2 tablespoons agave syrup together in a bowl until smooth; press into a small cake pan.
- Blend soaked cashews in a blender until smooth. Add cocoa powder, coconut oil, and 3 tablespoons agave syrup; blend until smooth. Pour chocolate cake over cashew crust; refrigerate until set, 2 hours to overnight.
Nutrition Facts : Calories 502 calories, Carbohydrate 45.8 g, Fat 35.8 g, Fiber 5.6 g, Protein 7.9 g, SaturatedFat 17.9 g, Sodium 327.5 mg, Sugar 27.8 g
GLUTEN-FREE COCONUT LAYER CAKE
Provided by Zoe Singer
Categories Cake Mixer Dessert Bake Kid-Friendly Wheat/Gluten-Free Coconut Anniversary Birthday Shower Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes one three-layer (9-inch) cake; 12 servings
Number Of Ingredients 17
Steps:
- Make frosting
- Chill bowl of stand mixer and whisk attachment or large metal bowl and beaters for at least 15 minutes.
- In small saucepan over moderate heat, bring 1 cup cream to simmer. Transfer white chocolate to medium heatproof bowl, pour hot cream over, and whisk until smooth. Whisk in rum and salt. Let cool at room temperature until thickened slightly, about 1 hour.
- In chilled bowl of electric mixer fitted with whisk attachment, beat remaining 2 cups cream at moderately high speed until whisk leaves marks but cream does not quite hold soft peaks, 6 to 8 minutes. Turn mixer off, then add white chocolate mixture and beat just until stiff peaks begin to form, about 5 minutes. (Do not overbeat, or cream will curdle.) Refrigerate until firm, about 3 hours. (Frosting can be made ahead and refrigerated, covered, up to 8 hours.)
- While frosting is chilling, make cake
- Preheat oven to 350F. Line bottoms of cake pans with parchment paper.
- In large bowl, whisk together almond and coconut flours.
- In bowl of electric mixer fitted with whisk attachment, beat egg yolks at high speed until pale yellow and fluffy, 2 to 3 minutes. Reduce speed to moderately low and beat in rum and all but 1 tablespoon confectioner's sugar. Scrape down bowl, then increase speed to high and beat until pale and thick, about 1 minute. Reduce speed to low and gradually add almond and coconut flour mixture, scraping down bowl and folding in last of flour by hand. Set aside.
- In clean dry bowl of electric mixer fitted with whisk attachment, beat egg whites on moderate speed until very foamy, about 1 minute. Beat in cream of tartar, salt, and remaining 1 tablespoon confectioner's sugar. Increase speed to moderately high and beat until whites hold stiff peaks, about 2 minutes. Fold 1 cup beaten egg whites into yolk mixture to lighten, then gently fold in remaining whites. Divide batter between pans, smoothing tops, and bake until layers are golden brown and toothpick inserted in center comes out clean, 20 to 25 minutes. Invert pans onto wire racks and cool completely, at least 1 hour. Run knife around cake layers to loosen, invert onto rack, and peel off the parchment.
- Assemble cake
- Layer cake, using 1 cup frosting between each layer, then frost top and sides with remaining frosting. Press coconut flakes onto the frosting. Refrigerate until frosting is firm, at least 3 hours or overnight.
THE BEST GLUTEN-FREE CHOCOLATE CAKE
Easy Gluten-Free Chocolate Cake. This rich and moist cake is perfect for birthdays. Dairy-Free Option Included.
Provided by Elizabeth
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Prepare your pan(s). Lightly grease: two 8" round cake pans OR one 9", x 13" pan with nonstick cooking spray OR line 24 standard cups with paper liners.
- Whisk together gluten-free flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add milk, vegetable oil, and eggs. Whisk batter until smooth.
- Divide batter evenly between the two 8-inch prepared round cake pans OR spread evenly into 9 x13-inch pan OR fill muffin cups about ⅔ full.
- Bake until a cake tester inserted into the center of the cakes comes out clean.For 8-inch round cakes: about 30 minutes.For 9x13-inch pan: about 40 minutes.For cupcakes: about 22 minutes.
- Allow cakes to cool in the pan for 10 minutes. Remove cake from the pan and place on a wire rack to cool.
- When cool, frost with chocolate frosting. Wrap cake and store at room temperature for up to three days.
- Cream butter until light and fluffy. Add powdered sugar, cocoa powder, salt, and milk. Mix on low speed for about 30 seconds. Increase mixer speed to medium-high. Beat frosting until fluffy and smooth. If frosting seems too thick, add the additional tablespoon milk.
COCONUT FLOUR CHOCOLATE CAKE
An easy moist keto chocolate cake, dairy-free and gluten-free with coconut flour and chocolate ganache.
Provided by Carine Claudepierre
Categories Dessert
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat oven to 170°C (340°F) conventional mode
- Grease a 9-inch round cake pan with coconut oil or butter. Set aside.
- In a medium-size mixing bowl, whisk together the coconut flour, baking powder, and unsweetened cocoa powder. Set aside
- In another bowl, beat eggs with a sugar-free crystal sweetener of your choice. It shouldn't take more than 30 seconds using a manual whisk. Process as if you are making an omelette.
- Pour the liquid mixture onto the coconut flour/cocoa blend.
- Whisk in vanilla and full-fat coconut cream (or heavy cream).
- Stir until fully combined, and a shiny cake batter forms with no lumps.
- Transfer the cake batter to the prepared cake pan.
- Bake for 50 minutes in the center of the oven. You can add a piece of foil on top of the cake after 30 minutes of baking. This prevents the top of the cake from burning and ensures consistent cooking inside the cake
- Your cake is cooked when a skewer inserted in the middle of the cake comes out clean.
- Cool in the cake pan for 10 minutes, then release the cake onto a cooling rack for at least 1 hour before adding the chocolate ganache on top.
Nutrition Facts : Calories 166 kcal, Carbohydrate 8.1 g, Fiber 3.9 g, Sugar 1.2 g, Protein 5 g, Fat 14.4 g, ServingSize 1 slice with ganache
GLUTEN-FREE CHOCOLATE CAKE WITH FROSTING
This gluten-free, dairy-free chocolate cake (nut-free too) is a family favorite, with a thick, yummy chocolate frosting. This frosting recipe is one of my all time favorites -I have been known to eat it by the spoonful and like to spread it on crackers. The chocolate vegan frosting above is a nice complement to my vanilla cupcake recipe (made from almond flour) recently featured in the Denver Post. Go ahead and see for yourself on your next special occasion or for no reason at all! View the full recipe and others like it here: http://www.elanaspantry.com/2008/03/18/chocolate-cake-coconut-flour-continued/
Provided by Elanas Pantry
Categories Dessert
Time 1h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl combine flour, cacao, salt and baking soda.
- In a large bowl using an electric hand mixer, blend eggs, oil, agave nectar, vanilla and orange zest.
- Add dry ingredients into large bowl and continue to blend.
- Oil (2) 9 inch round cake pans and dust with coconut flour.
- Pour batter into pans and bake at 325 degrees for 35-40 minutes.
- Remove from oven, allow to cool completely then remove from pans.
- In a small saucepan over very low heat, melt chocodrops and grapeseed oil.
- Stir in agave, vanilla and salt.
- Place frosting in freezer for 15 minutes to cool.
- Remove from freezer and whip frosting with a hand blender until it is thick and fluffy.
- Frost over cake.
HEALTHY CHOCOLATE CAKE (WHOLE WHEAT, GLUTEN-FREE, VEGAN OPTIONS)
This healthy chocolate cake is super moist, made a little healthier with whole wheat flour and is honey-sweetened. Can also be made gluten-free or vegan!
Provided by Erin @ Food Doodles
Categories Dessert
Number Of Ingredients 17
Steps:
- If using honey, preheat your oven to 325 °F (167 °C). If not using honey (which bakes quicker than sugar, hence the lower temperature), preheat to 350 °F (175 °C).
- Line 2 round 8" cake pans with parchment paper on the bottom and then grease the sides of the pans.
- In a large bowl, stir together the sugar (if using honey, don't add it yet), flour, cocoa, baking powder, baking soda and salt.
- Add eggs, milk, honey (if using), olive oil and vanilla. Mix for 2 minutes on medium and then stir in the boiling water. The batter will be almost as thin as water. If you taste it, it will NOT taste good! But don't worry. It tastes great after baking.
- Divide the batter between the two pans.
- Bake for 25-30 minutes or until a toothpick comes out with some moist crumbs, but no uncooked liquid. The bake time will vary widely depending on what combination of sugar / eggs / flour you use. The whole wheat / egg / honey version is on the longer side. The gluten-free / chia egg / honey version is on the shorter side.
- Let cool completely before frosting.
COCONUT FLOUR CAKE (PERFECTLY FLUFFY!)
This is the best Coconut Flour Cake you'll ever try! It's naturally sweetened with maple syrup, and makes the perfect gluten-free & Paleo friendly dessert.
Provided by Megan Gilmore
Categories Dessert
Time 35m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350ºF and lightly spray two 6-inch cake pans with oil. Press a square of parchment paper into the bottom of each pan, to make removing the cakes easier later. Alternatively, you can use one 8-inch cake pan for this recipe, instead.
- In a large bowl, combine the coconut flour, eggs, olive oil, baking powder, vanilla, maple syrup, salt, and water. Use a whisk to mix well, breaking up any clumps.
- Pour the batter into the two prepared pans. Bake the two 6-inch pans for 25 minutes at 350ºF, or until the top looks lightly golden and the center feels firm to a light touch. An 8-inch cake needs to bake for 30-35 minutes. Let the cake cool completely before removing it from the pan.
- Once the cake is cool, you can frost it with your favorite topping. You'll get a 2-layer cake if you use the two 6-inch pans, or a single layer with the 8-inch pans.
- This cake should be stored tightly covered in the fridge for up to 5 days, but keep in mind that it will start to dry out the longer you store it. Bring the cake to room temperature before serving again for the best flavor and texture.
Nutrition Facts : Calories 173 kcal, Carbohydrate 14 g, Protein 4 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 93 mg, Sodium 122 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
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