Gluten Free Cake: Paleo Chocolate Cake with Strawberries

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Anyone watching the Great Australian Bake Off? We took a look at it last night and were happy to see a few gluten free offerings. It is amazing how mainstream what was once an oddity and an inconvenience has become, fantastic!

Our little guy recently celebrated his fifth birthday. Another time we might tell you about it as we have a bit of a formula now for additive, preservative and Paleoish food for children’s parties as well as eco ways to go about decorating for them. Today though, it is time to share the great recipe we used and our results making it.

We had previously tried a beetroot spelt chocolate cake which was a little dry and since working hard on cutting out gluten from the children’s diet around a year ago this time we were trialling recipes that were gluten and dairy free. Once we found the one, of course we wanted to share it with you!

We settled on this one to guide us most and this what we ended up with:Gluten Free Cake or Paleo Cake

The Recipe:

Ingredients for 2 Gluten Free Chocolate Cake Layers

[each 23 x 3.5 cm tins]:Coconut Flour Chocolate Cake

  • 2/3 cup coconut flour
  • 1/2 cup Loving Earth Raw Organic Cacao Powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon celtic sea salt
  • 6 eggs
  • 1/2 cup coconut oil
  • 3/4 cup maple syrup/honey
  • 1/2 cup water
  • 1 tablespoon vanilla extract
  • baking paper

Cake Recipe Directions:

  1. Preheat oven to 170 degrees C
  2. Grease cake pans and line the bottoms with baking paper
  3. Combine coconut flour, cacao, baking soda,  salt in a small bowl and place this to the side
  4. Whisk the eggs
  5. Add the oil (or substitute butter/ghee), maple syrup water and vanilla extract and continue to mix until shortly after it comes together
  6. Add the dry ingredients into the wet ingredients
  7. Mix on low speed until the dry ingredients come together with the wet – about 30 seconds. Scrape down sides of mixing bowl (you may need to do this a couple of times) and beat cake batter on high speed for about one full minute so that the batter is fluffy.
  8. Divide the batter between the two prepared pans. Ours was pretty thick but um, not that thick!
  9. Bake for 30-35 minutes
  10. Allow to cool on a wire rack for about 10-15 minutes, that part is super important! I find if you wait for the appropriate 15 minutes that the cake almost falls out of the tin

Are you wondering what that delectable layer of white goodness is? Not cream, but coconut frosting. There are so many recipes out there that I could link for coconut frosting, but it is simply a quarter cup of coconut oil mixed with a few drops of vanilla, a little less coconut milk than coconut oil or just watch it for consistency. I find that coconut milk/creams have varying buy ambien cheap online amounts of liquid to them so just using your eye is the best bet. You can also add a little honey or if you are using sugar then pure icing sugar can be used to tweak texture.




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