When, my son turned two, I made this chocolate cake of mine for his Construction party. For this third birthday party, I made it again. That time, I went ahead and bought the icing from Whole Foods, who colored it to my liking with all natural food coloring and GMO free ingredients, and I thought that was good enough. It was still on the LESS-sweet side but the icing made up for it. You can add 1/4 cup sugar to this recipe to make it sweeter. As you can see for his third Superman party, I made this in a 9″ x 13″ pan, which this recipe easily converts to.
If you are dairy-free, you can make this cake with the dairy free options, and I recommend this easy frosting from Elana’s Pantry.
Coconut Flour Chocolate Birthday Cake
Adapted from Bruce Fife's Cooking with Coconut Flour
- 3/4 cup butter or coconut oil
- 1 cup cocoa powder, fair trade
- 12 eggs, room temperature, 6 separated
- 1/2 cup coconut milk (if dairy free) or whole milk
- 2 cups coconut palm sugar
- 1 teaspoon sea salt
- 2 teaspoons vanilla extract
- 1 cup sifted coconut flour
- 1 teaspoon aluminum-free baking powder
- parchment paper cut out to fit two 9″ baking pans OR silicone baking pans
DirectionsButter or oil your pan under and on top of the parchment paper, as well as on the sides. Preheat oven to 350˚F.
Melt butter in saucepan over medium heat. Mix in cocoa powder, set aside to cool. It is very beneficial to have all of your ingredients at the same temperature. Separate 6 eggs. In one large bowl, whip the egg whites until stiff peaks form. If your kitchen is warm, it is okay to put these into the fridge until you need them so they don’t melt. In another bowl, mix together the other 6 eggs, the extra 6 egg yolks, [coconut] milk, coconut sugar, salt, and vanilla. Stir in cocoa mixture. Combine sifted coconut flour with baking powder and whisk into batter until there are no lumps. This is the time to taste your batter to see if it is sweet enough – you may want to add more sweetener, if it is not.
Fold egg whites (if you don’t know how to, go here for tips) into mixture, starting with 1/3rds, mixing, then the rest. Pour half of each mixture into cake pans and bake for 20 – 30 minutes or until toothpick entered comes out clean when inserted into middle of cake. Cool. Frost with icing between the layers and on top.
** As you can see, I made this in a 9″ x 13″ pan, which this recipe easily converts to.