Chocolate Cake

Today is my fourth child’s seventh birthday. Each child is allowed to pick his/her birthday dinner and also flavor of cake. Now that Micaiah (my eldest) is into cake decorating, she also asks what colors they would like. She received a cake decorating kit for her birthday along with these completely natural dyes for her frostings. Nathaniel picked chocolate cake with vanilla frosting, with blue and yellow decor. I will definitely post some pictures later if my 3 year old doesn’t smear his fingers all over the cake like he did for my birthday cake. 🙂

I love Elana’s Pantry for dessert recipes. However, I am not a fan of grapeseed oil or agave nectar. So, I do make slight changes on her overall excellent recipes. Here is one I adapted from her German Chocolate Cake:

Chocolate Cake – with coconut flour

serves our family twice

  • 3/4 cup coconut flour
  • 1/2 cup cocoa
  • 2 cups sucanat, rapadura, or coconut sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon real salt
  • 2/3 cup palm shortening
  • 10 pastured eggs
  • 1/3 cup cream, preferably raw and grass-fed
  • 1 dropper vanilla stevia

Method:

  1. Mix all the dry ingredients first in the mixing bowl.
  2. Add shortening and let mix well.
  3. Add each egg individually, while mixer is running on low.
  4. Add stevia and cream last.
  5. Let mix on medium speed for several minutes.
  6. Bake in a preheated oven in a 9x 13 greased pan, or 2 circle pans at 350 for about 25-30 minutes.
  7. A knife should come out clean when it is done.
  8. Let cool completely before decorating.
  9. Enjoy with some real butter frosting, or just lightly dusted with homemade powdered sugar.

 

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