But this recipe! THIS. This is a winner. I used 3 recipes to complete this. I altered some of the recipes based on what I had on hand and thankfully it worked out pretty well.
Hunk-A-Paleo-Heaven Birthday Cake and Chocolate Icing from The Merrymaker Sisters
For this recipe I actually followed it closely for once. I have a habit out of winging everything I do and reap sweet, tasty benefits. But I was scared I’d bomb this since it was the first time I used coconut flour alone for baking. Here’s what I did:
Ingredientsfor the cake: one cup coconut flour three quarters of a cup of cacao powder one tsp baking soda one teaspoon salt nine eggs three quarters of a cup of coconut oil melted three quarters of a cup of coconut syrup three quarters of a cup of water (or coffee if you like) two tsp vanilla extract for the icing: two cups dark chocolate (I used Enjoy Life chocolate chips) two thirds of a cup of coconut oil two tsp vanilla extract
Directionsfor the cake: 1. Preheat oven to 350* F 2. Coat 2 9 inch round cake pans with coconut oil. I took a basting brush and scooped coconut oil out and smeared it around the tins until coated. 3. Mix dry ingredients in a bowl. 4. Whip eggs in another bowl until fluffy. 5. Pour in liquid ingredients into egg mixture and whip together. 6. Add dry ingredients and beat until fluffy again. 7. Pour half the batter into each cake tin. 8. Bake for roughly 30 minutes. (Use the toothpick test) 9. Let cool and turn out onto cooling racks to completely cool. for the chocolate icing: 1. Melt the chocolate (I zapped the chips in the microwave but you can use a double boiler if you prefer.) 2. Add vanilla and stir together. 3. Whip the icing until fluffy. 4. Place in fridge for 30 minutes. (My icing needed to be nuked and stirred to knock some of the hardened areas out.)
Vanilla Frosting from Lost in a Kitchen in Maine
Her recipe calls for palm shortening but I did a little google research and found you can replace palm shortening with coconut oil whipped. She also calls for extra coconut oil but since I was replacing with coconut oil I just didnt add any extra and I didnt replace the 2 tbsp in the recipe. To ice two 9 inch round cakes I preferred to double the recipe. Here’s what I did instead:
1/2 cup coconut oil (I left it in the state I scooped it out. It was slightly hard but not soft.)
1/3 cup maple syrup
2 teaspoons vanilla extract
2 tablespoons arrowroot starch
2 teaspoons coconut flour, sifted
pinch sea salt
Directions1. Whipped the coconut oil with a hand mixer until fluffy. 2. Pour the rest of the ingredients into the whipped coconut oil. 3. Whip again until fully incorporated and smooth. 4. Place in refrigerator for 5 minutes. 5. Ice cake! (My icing actually started separating quickly after I iced the cake. Im not sure why! Too much coconut oil? Maybe the recipe really needed palm shortening? Didn’t matter to us though. It tasted SO yummy. Maybe next time I will experiment with letting the icing cool more.)
PUTTING IT ALL TOGETHER
After preparing the icings and the cakes here is what I did:
1. I like to use one of those handy cake turners so I put my bottom round cake on that bad boy. I turned out the chocolate gnache icing onto the top of the bottom layer and spread to the edges so that it was nice and flat. I made sure none of the gnache spilled over the edges.
2. I added the top layer.
3. Turn out the vanilla icing onto the top layer and ice top and sides carefully. Hopefully the icing will be somewhat stiff and will hold shape while you ice the cake.
4. Once done, place in fridge to chill the icings. Doing this will harden the chocolate icing into the gnache-y consistency and harden up the vanilla so it isnt liquid coconut oil-y.
And here’s the only photo of the cake I have.
I know this collection of recipes for one cake looks like a lot of work but it was SO very worth it. Try it and let me know what you think! If you made any substitutions that worked well I’d love to hear about them!