The Perfect Chocolate Cake!
Most people wish they could eat chocolate cake everyday, but refined products such as white flour and white sugar lead to problems down the road. Adapted from “Add a Pinch” to be gluten-free and dairy-free and include some of Alpha’s best products.
This is a cake the whole family will love!
2 cups gluten-free flour (Bob’s Red Mill)
2 cups Coconut Blossom Sugar
3/4 cup unsweetened cocoa powder
2 tsp. baking powder
1.5 tsp. baking soda
1 tsp. sea salt
1 tsp. instant coffee
1 cup coconut milk
1/2 cup Organic Red Palm Oil
2 tsp. vanilla extract
1 cup boiling water
3/4 cup DME Coconut Oil, chilled
3.5 cups organic icing sugar
2 Tbsp. vanilla extract
1/4 cup unsweetened cocoa powder
Preheat oven to 350º F. Prepare two 9-inch cake pans by greasing lightly with coconut oil.
Combine flour, sugar, cocoa, baking powder, baking soda, salt and instant coffee in a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
Add milk, red palm olein, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
Distribute cake batter evenly between the two prepared cake pans. Bake for 25-30 minutes, until a toothpick or cake tester inserted in the center comes out clean.
Remove from the oven and allow cake to cool in the pan for about 10 minutes.
Remove from the pan and cool completely before icing, at least an hour.
Once cooled, evenly frost cake with icing.
Whip cold coconut oil for 3 minutes, until light and fluffy.
Slowly add 2 cups of icing sugar until completely incorporated.
Add cocoa, vanilla and blend until smooth.
Add remaining icing sugar, and whip again.