This chocolate cake is SO DELICIOUS that my boys and hubby literally say “Mmm, sooo good!” with each and every bite – funny, but absolutely true!
As shown in the photo above, when cherries are in season, I like to finely dice some and sprinkle them across the top of the chocolate cream frosting to make a pretty & tasty garnish. Another delicious option is to sprinkle the top of the frosted cake with some raw cacao bits, or grated dark chocolate. YUM!
This grain-free, protein-packed cake is the perfect healthy treat for celebrating a special occasion, as it’s absolutely scrumptious and full of wonderful nutritious ingredients! What a delicious way to celebrate with family and friends!
As shown above, the final batter should be thick, creamy and whipped in appearance.
A good way to keep eager fingers out of your cake is to use the extra batter to bake-up a half-dozen cupcakes for the kiddos! Or you can use all of the batter to make about two dozen cupcakes.
Ingredients
- 1 cup unsalted butter (room temperature)
- 1/2 cup pure honey (I prefer sage honey due to its mild flavor)
- 1 1/3 cup unsweetened organic applesauce (room temperature)
- 10 eggs (room temperature) P.S. This is not a typo it really is 10 eggs!
- 1 tsp vanilla extract
- 2 cups organic coconut flour
- 1 cup fair-trade unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp aluminum-free baking powder
- 1 tsp sea salt
- 1 1/3 cups whole raw milk (or coconut milk)
Instructions
- Preheat oven to 350 degrees. Grease a 9x13-inch baking dish with coconut oil. (Please note: This recipe produces too much batter for an average 9x13 dish, but that is no problem! In fact, it actually solves a bigger problem – keeping my boys' fingers out of the cake before guests arrive! So I simply line a muffin tin with six paper muffin liners and use the extra cake batter to make a half-dozen cupcakes too! Then I'm able to ward off the pleas for a taste of the cake, by handing over a cupcake instead. Problem solved!)
- In a very large, deep bowl, combine the butter and honey, using an electric mixer. Add the applesauce and mix until well blended. Add the eggs one at a time, mixing each one in before adding the next. Then beat the batter at high speed for 2-3 minutes. Finally, mix in the vanilla.
- In a separate bowl, combine the dry ingredients together until well blended. Then, take turns adding the dry ingredients and the milk to the batter, until all ingredients are incorporated. Finally, beat the batter for about 4-5 minutes on high speed. Batter will be thick, creamy and whipped in appearance (see photo below). Spoon the batter into the prepared baking dish, using a spreader to smooth out the top and evenly distribute the batter. Leave at least 1 1/2 inches of space from top of batter to top of baking dish, so you have room for the frosting after the cake bakes. (Use the extra batter to make 6 cupcakes as described below, be sure to bake them separately.)
- Bake cake in preheated oven for 30-35 minutes, until toothpick inserted into the center of cake comes out clean. Place baking dish on wire rack and allow to cool completely.
- Top with Chocolate Cream Frosting. Enjoy!
- Follow recipe as directed above, but spoon batter into muffin cups and bake for about 22-25 minutes. If using all of the batter, the yield is about 24 cupcakes.
Notes
If you prefer, you can make a layer cake using two 9-inch round cake pans. Reduce bake time to 25-30 minutes.
This recipe was adapted from Tropical Traditions free coconut recipes website.