Posted by Tara on Sunday, January 3rd, 2016
Make this cake but don’t tell anybody that it is gluten and sugar free. It’s delicious! The chocolate cake layers are inspired by Trim Healthy Mamma’s Celebration Cake. I added the monk fruit and used Swerve sweetener in place of Super Sweet Blend. I reduced the cooking time for my convection oven. I created a coconut filling and topped it all with a sugar free chocolate gnash. It didn’t last long here.
For the cake:
- 1 cup coconut flour
- 1/2 cup flax meal
- 1/2 cup cocoa
- 1/2 cup Swerve or Erythritrol
- 1/4 cup Monk Fruit
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 10 large eggs
- 1/2 cup melted coconut oil
- 15 oz can coconut milk (full fat, not light)
- 2 teaspoons vanilla extract
Preheat oven to 350 degrees. Spray two 8″ round cake pans with cooking spray and lightly sprinkle pans with cocoa to dust and coat them. In a large mixing bowl add the coconut flour, flax meal, sweeteners, cocoa, baking soda, and baking powder and blend together with a wire whisk. In a blender add the eggs, coconut oil, coconut milk, and vanilla then pulse to blend well. Add the wet mixture to the dry ingredients. Stir to blend well then let mixture set about 5 minutes. Divide the batter equally between the 2 pans. Bake layers for 20-25 minutes or until toothpick inserted comes out clean. Let layers cool completely before removing them from pans.
For the coconut filling:
- 15 oz can coconut milk (unsweetened, full fat)
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract (optional)
- 1/2 cup Swerve sweetener or Erithrytrol
- 6oz package fresh frozen unsweetened coconut
In a medium sized sauce pan add the coconut milk and the sweetener. Turn heat to medium -medium high and let mixture come to a gentle boil. Whisk frequently and allow mixture to continue at a low boil until liquid is reduced by half – approximately 8 oz. Add the most of coconut and flavorings and let mixture cook 2-3 more minutes. Reserve a couple Tablespoons of coconut for garnish on top of cake. Mixture should be about the consistency of pudding when cooled.
Place one of the cake layers on a cake plate and spread the coconut mixture over the top allowing some of the mixture to run over and down the sides. Place the other cake layer on top of the coconut mixture. Prepare chocolate gnash after placing top cake layer over coconut mixture.
For the chocolate gnash:
- 1 12 oz package Hershey’s Sugar Free Chocolate Chips
- 2 Tablespoons coconut oil
- 1 teaspoon vanilla
Place chocolate chips and coconut oil in a medium sized microwave safe bowl. Microwave a minute at a time, stirring after each minute, until mixture is smooth and chips are melted. Add the vanilla extract. Pour the chocolate gnash over the top layer, allowing some of the mixture to run down the sides of the cake. Garnish top of cake with extra coconut. Allow gnash to cool completely before serving. This cake refrigerates well.