"We had so many birthday plans cancelled for our little birthday boy because he got sick the day after he turned 6! Being cooped up at home, I decided to make him a cake about one of his recent passions, dirt biking, using only ingredients I had at home! Enter this super delicious, refined sugar free cake which is actually layers of coconut flour cake, and banana chocolate cake, all naturally sweetened by honey or coconut nectar or dates, with a vegan avocado chocolate frosting inside. The outside is a chocolate ganache made with vegan chocolate and coconut cream. Boulders are my coconut, pistachio and matcha bliss balls, with some crushed pistachios on top along with homemade granola!! The best part is that it was devoured guilt-free! Happy 6th birthday my big boy, in sickness and in health "
Coconut Flour Cake
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RECIPE:
½ cup coconut flour
½ tsp baking soda
¼ tsp salt
3 eggs
½ cup coconut oil, melted
¼ cup homemade Greek yogurt
⅓ cup maple syrup or coconut nectar or honey
2 tsp vanilla extract
2 egg whites
coconut oil for oiling pan
Directions:
Preheat oven to 350'F. Oil a 9" round cake pan and line with parchment paper cut into circle to fit the bottom.
In a large bowl, mix together coconut flour, baking soda, and salt. Set aside.
In another bowl, whisk together 3 eggs, coconut oil, yogurt, maple syrup/honey, and vanilla and mix until foamy.
Add wet to dry and mix well to combine.
In another large bowl, beat the egg whites with a hand mixer until thick peaks form. Fold very gently into cake batter.
Bake for 30-35 minutes, until toothpick inserted into center comes out clean.
This kind of cake doesn't rise much so to make the final product I needed to bake 5 cakes and I cut them up to create the shape.
Avocado Chocolate mousse (inside):
2 avocados
13-15 Medjool dates (roughly 1 packed cup) soaked in half cup of warm water for 10 min then blended with the soaking water
1 cup raw cacao powder
2/3 cup coconut oil, melted
1/2 cup maple syrup or coconut nectar or raw honey
1 tsp lemon juice
pinch of sea salt
2 Tbsp. homemade coconut butter
Directions:
Blend all the filling ingredients together, and pour in coconut oil at the end, it should have a thick, mousse-like consistency. This is the base recipe, you might need to do a second batch depending on how much frosting you like.
Vegan chocolate ganache (outside)
10 oz of your favorite semisweet chocolate bar or chunks (Do not use chocolate chips, as their high cocoa content makes them keep their shape in cookies because they don't melt so fast, so they are not good for this ganache recipe, to achieve a smooth finish)
1/2 cup of coconut milk
Directions
Chop the chocolate into 1/4 inch pieces so they melt faster. Place them into a double boiler on a medium saucepan. Add the coconut milk. Stir constantly on low heat until all the chocolate pieces are melted. Once melted, remove from heat, and let cool a bit before covering the cake with it.
The decorations are also homemade granola, and homemade coconut bliss balls and along with some crushed pistachios.
½ cup coconut flour
½ tsp baking soda
¼ tsp salt
3 eggs
½ cup coconut oil, melted
¼ cup homemade Greek yogurt
⅓ cup maple syrup or coconut nectar or honey
2 tsp vanilla extract
2 egg whites
coconut oil for oiling pan
Directions:
Preheat oven to 350'F. Oil a 9" round cake pan and line with parchment paper cut into circle to fit the bottom.
In a large bowl, mix together coconut flour, baking soda, and salt. Set aside.
In another bowl, whisk together 3 eggs, coconut oil, yogurt, maple syrup/honey, and vanilla and mix until foamy.
Add wet to dry and mix well to combine.
In another large bowl, beat the egg whites with a hand mixer until thick peaks form. Fold very gently into cake batter.
Bake for 30-35 minutes, until toothpick inserted into center comes out clean.
This kind of cake doesn't rise much so to make the final product I needed to bake 5 cakes and I cut them up to create the shape.
Avocado Chocolate mousse (inside):
2 avocados
13-15 Medjool dates (roughly 1 packed cup) soaked in half cup of warm water for 10 min then blended with the soaking water
1 cup raw cacao powder
2/3 cup coconut oil, melted
1/2 cup maple syrup or coconut nectar or raw honey
1 tsp lemon juice
pinch of sea salt
2 Tbsp. homemade coconut butter
Directions:
Blend all the filling ingredients together, and pour in coconut oil at the end, it should have a thick, mousse-like consistency. This is the base recipe, you might need to do a second batch depending on how much frosting you like.
Vegan chocolate ganache (outside)
10 oz of your favorite semisweet chocolate bar or chunks (Do not use chocolate chips, as their high cocoa content makes them keep their shape in cookies because they don't melt so fast, so they are not good for this ganache recipe, to achieve a smooth finish)
1/2 cup of coconut milk
Directions
Chop the chocolate into 1/4 inch pieces so they melt faster. Place them into a double boiler on a medium saucepan. Add the coconut milk. Stir constantly on low heat until all the chocolate pieces are melted. Once melted, remove from heat, and let cool a bit before covering the cake with it.
The decorations are also homemade granola, and homemade coconut bliss balls and along with some crushed pistachios.