Chocolate Coconut Cream Cake

Wishes really do come true: this chocolate cake is decadent beyond measure, with a delightfully fluffy base and creamy coconut-cacao frosting ready to dazzle and delight at any swank soirée. Careful, not a crumb will remain, and the guest of honor might just be upstaged.

Chocolate Cake:

  • 1/2 cup melted, unrefined coconut oil (extra for coating the cake pans)
  • 1 & 1/8 cups coconut sugar
  • 3 organic pasture-raised eggs
  • 2/3 cup homemade cashew or almond milk (see recipe)
  • 2 teaspoons vanilla extract
  • 2 teaspoons apple cider vinegar
  • 2 cups fine almond flour
  • 1/2 cup 100% raw cacao powder
  • 2 tablespoons & 2 teaspoons coconut flour
  • 1 & 1/4 teaspoons baking soda
  • 1/4 teaspoon salt

Frosting:

  • 2 cans Native Forest Organic Coconut Cream, Unsweetened (each can is 5.4 ounces)
  • 1/4 cup organic maple syrup
  • 1/4 cup melted, unrefined coconut oil
  • 1/2 cup 100% raw cacao powder

Equipment/Materials: 

  • Oven: preheated to 350 degrees
  • Two 9-inch round cake pans
  • Parchment paper
  • KitchenAid (stand mixer) -OR- large bowl and whisk
  • Food processor
  • Handheld mixer (or KitchenAid) for frosting
  • Knife or icing spatula

Instructions:

Overnight Directions: Make the frosting a day in advance. Whisk the coconut cream, maple syrup, melted coconut oil, and raw cacao powder until fully incorporated in a small bowl. An immersion blender can help with blending, if necessary. Cover the bowl with plastic wrap and place in the refrigerator overnight to harden. If this step is forgotten, let the frosting sit for at least 6 hours in the fridge.

Preheat the oven to 350 degrees.

Cut parchment paper to fit the two 9-inch round cake pans. I recommend flipping the pans over (face down), tracing the circumference of the pans on the paper, then cutting to fit. Place the parchment paper rounds in the cake pans, lining the bottom of the pans. Use additional melted coconut oil to coat the exposed parchment paper and sides of the pan.

Using a KitchenAid (stand mixer), beat the melted coconut oil, coconut sugar, eggs, nut milk, vanilla, and apple cider vinegar until fully incorporated. Alternatively, whisk the ingredients together in a large bowl.

Using a food processor, mix the almond flour, raw cacao powder, coconut flour, baking soda and salt into a uniform powder.

Add the dry ingredients to the KitchenAid and beat until a thick, uniform batter is formed. Divide the batter evenly between the two lined cake pans, using a knife to smooth the tops.

Bake for 20-25 minutes, or until a toothpick inserted into the cakes comes out clean. The cake pans can rest for 10 minutes before transferring them to the fridge to completely cool (about an hour). The cake is easiest to frost when it it at room temperature.

To remove the cake from the pans, begin by using a pairing knife to separate the cake edges touching the pan. Place a flat plate or small baking sheet over the top of the pan then invert it quickly. You can then gently remove the cake pan. The parchment paper lining the bottom of the pan should help with separation.

Remove the frosting from the fridge. Transfer the frosting to the now-clean KitchenAid or use a handheld mixer to beat the concoction, making it as fluffy as possible. Divide the frosting in half.

Plate the first cake round. Immediately frost (with a knife or icing spatula) the sides and top of the first layer with half of the frosting. Carefully lay the second cake round on the now-frosted bottom layer. Frost with the remaining frosting.

Return the cake to the fridge to allow the frosting to fully set. The cake can be enjoyed cold or at room temperature.

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