My mother has determined that a grain free lifestyle is easiest for her to maintain in order to feel comfortable and healthy in her life. Having birthdays and special occasions doesn’t always make that the easiest, but it is doable. For her birthday I took a traditional chocolate cake recipe and made a few changes. (I can also add that with only a couple other adjustments you could turn this into a dairy free or sugar free cake, too.) I’m happy to say that this was one of the most decadent and pleasing cakes I’ve tasted in a very long time. It’s a definite keeper in my book. Here’s the recipe:
Grain Free Chocolate Macaroon Cake
1 ½ c. coconut flour
¾ c. coconut sugar
¾ c. raw sugar
1 c. finely shredded coconut
1 c. cocoa powder
1 c. butter, softened
1 T. vanilla
3 t. baking soda
1 c. coconut milk
1 c. water
Preheat oven to 350 degrees (F). Spray two 8” round cake pans and line with parchment.
Cream together butter and sugars, add eggs, vanilla, gradually coconut milk, and water.
Carefully add baking soda, cocoa powder, coconut flour, and shredded coconut. Mix well.
Divide between the two cake pans and bake for 30 minutes. Edges of the cake will pull away from the pan slightly and when tapping the center of the cake it will be firm but not hard.
Chocolate Cream Cheese Buttercream Frosting:
(For the frosting I wanted something cool, creamy, and sweet to compliment the dense richness of the cake. I whipped this like a buttercream frosting to give it a great consistency and hold up against the weight of the cake.)
4 oz. butter, cubed
8 oz. cream cheese, cubed
1 T. vanilla
1/8 to ¼ cup of cocoa powder (depends on how decadent you want it)
Whip air into the cool butter, add cream cheese, add a splash of vanilla, then gradually add powdered sugar until thick enough to spread as frosting.
Assemble and enjoy the sweet decadence.