This cake is by far the most moist and delicious gluten-free recipe I have ever made. The yummy factor comes pretty close to the gluten-free chocolate cake in my cookbook, but also has that wonderful coconut aroma. And bonus – it stayed fresh from Wednesday to Sunday night! (It might have lasted longer, buy it was eaten by that last day…) This coconut cake is gluten-free and dairy-free. The only refined sugar is in the icing (which you could easily omit), and the cake itself is sweetened with maple syrup.
This cake was the feature on Daytime Ottawa in my Do It Yourself Gluten-Free Wedding segment, which is why it’s so fancy.
Depending on your occasion (casual treat, birthday, anniversary, wedding), you can take the decorating steps as far as you want. For just the cake, expect to spend around 20 minutes preparing, and 1.5 hours cooking. Add 20 minutes for basic decorating with a simple frosting, and add another 2 hours if you want to go all out with fondant and chocolate leaves. So here we go:
3 large eggs
1 cup grapeseed oil
1 cup maple syrup
1 tbsp vanilla extract
1/2 tsp sea salt
1/4 tsp baking soda
1 cup coconut flour
- In a large mixing bowl, beat eggs with an electric mixer until thick and creamy, approximately 5 minutes.
- Beat in grapeseed oil, maple syrup, vanilla, salt and baking soda.
- Sift coconut flour and add to batter, mixing until well blended.
- Pour into an 8″ cake pan lined with parchment paper. Cook at 350F for 90 minutes, or until an inserted skewer comes out clean.
- Remove from oven and cool on a cooling rack.
To make your cake look more even, slice off the top rounded part of your cake after it has cooled. You can also slice the cake horizontally in half so that you can spread icing between the two layers.
Decorating with fondant:
If you’re using fondant, you want to work in two layers. I made both layers out of fondant, but it’s even tastier if you use marzipan for the first layer. Layer #1 should be cut in one strip to wrap around the cake, and one circle to sit atop the cake. Use a smooth plastic spatula or other flat surface to lightly pat the seams together. Layer #2 should be one large sheet of fondant that fits over the entire cake. Smooth and stretch the fondant over the cake and trim away the excess.
Decorating with chocolate leaves
To make chocolate leaves (which would contain dairy and sugar), go to your local florist and a few stems of lemon leaves. Wash them well (best to use a fruit and veggie wash solution to remove any pesticides), and cut them away from the stem. Lightly oil the underside of the leaf. Melt your chocolate in a double boiler and colour if desired. With a silicone basting brush, paint the back of each leaf with chocolate and place on a cookie sheet lined with wax paper. Place in freezer for 5 minutes to harden. Gently peel away leaves and place atop your cake.
As always, you can find more recipes and tips at www.GlutenFreeLiving.ca and in my book.