Recipe – Chocolate Devil’s Food Cake (also makes donuts!)

This oh-so delightful cake recipe is free of all grains,  free of dairy, free of nuts, it uses coconut sugar and maple syrup to sweeten.

 

Makes one round cake, 8 cupcakes or 12 donuts

 

 

Dry ingredients:

1 cup tiger nut flour

1/3 cup good quality cocoa powder

1/2 cup arrowroot powder

1/4 cup coconut flour

1/2 cup coconut sugar

2 tsp psyllium husk powder

1 tsp salt

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon (if desired)

 

 

Wet ingredients:

3 eggs at room temperature, beaten

1/4 cup maple syrup (or coconut nectar)

1/2 cup melted coconut oil

1/2 cup coconut milk yoghurt

 

 

Method

Pre-heat oven to 350*

Coat your chosen pan with a baking spray or coconut oil (8-9 inch springform, donut mold, or muffin tin for cupcakes, or use liners).

In a small bowl whisk to combine all dry ingredients, pressing out any lumps, set aside.

In a medium bowl, or the bowl of a stand mixer, whisk room temperature eggs. If your eggs are cold the coconut oil will not emulsify into the wet batter (you can warm cold eggs by placing them in warm water 30 minutes before cracking them open, changing the water after 15 min). Add remaining wet ingredients and whisk until fully blended and thick, a minute or two.

Combine dry and wet ingredients blending until completely incorporated. Pour batter into spring form pan or spoon evenly into donut mold, filling nearly full.

Bake cake for 50-60 minutes, bake donuts 20-30 min and bake cupcakes 30-40 min; until a toothpick inserted in the center comes out with crumbs but not wet. Let cool before unmolding.

Leave cake whole or, once cooled, slice in two through the center to create a layer.

 

Coconut Milk Ganache

Makes enough for a cake with one layer, cupcakes, donuts with some leftover (but that is no problem, right?)

1 cup dairy free chopped chocolate or chocolate chunks

1 cup full fat coconut milk, using all the firm coconut milk and enough of the thin milk to equal one cup

2 Tbsp coconut oil

Method:

Place chocolate and coconut oil in a heat proof or stainless bowl. Bring coconut milk almost to a boil then pour over chocolate. Stir well to combine, let cool to room temperature then refrigerate.  Using a hand mixer or a stand mixer, beat the ganache until thick and fluffy. This ganache will soften at room temperature, so keep it refrgerated until ready to use.

Once cake or cupcakes have cooled use a spatula to spread frosting fancifully.

 

This gorgeous recipe is published by she flew the coop, see website: https://sheflewthecoop.com/

 

Love TFF xx

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