Dark Chocolate Layer Cake with Coconut Frosting

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This recipe for dark chocolate layer cake is a “video” entry in our March Recipe Madness Contest, created and submitted by Natalie Dicks of Life Made Simple. To qualify, the recipe contains 8 core ingredients or less, but includes Coconut Milk Beverage by So Delicious Dairy Free.

The finished dark chocolate layer cake with coconut frosting:

Dark Chocolate Layer Cake with Coconut Frosting (dairy-free)So Delicious Dairy Free Recipe Madness Contest - BadgeWe were amazed that Natalie was able to create this amazing dark chocolate layer cake, complete with frosting, using just 8 core ingredients (oil and salt were “free” ingredients for this contest).

For more details about the recipe contest, see this post: http://www.godairyfree.org/news/march-recipe-madness-contest

Special Diet Notes & Options: Dark Chocolate Layer Cake with Coconut Frosting

By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian. In fact, it is generally top food allergy-friendly. Though we haven’t tested it, Natalie says a powdered egg replacer should work well in this cake if you require an egg-free or vegan option.

Dark Chocolate Layer Cake with Coconut Frosing
 
Prep time
Cook time
Total time
 
This dark chocolate cake is rich, moist and dairy free! The addition of coconut and almonds will transform it into an "almond joy" delight.
Serves: 12-16
Ingredients
Optional Garnishes:
  • Toasted coconut (sweetened or unsweetened)
  • Almond slices
  • Raspberries or strawberries
Instructions
  1. Preheat oven to 350ºF. Grease and flour two 9-inch round cake pans.
  2. In the bowl of a stand mixer, beat together the sugar and ½ cup coconut oil. With the mixing speed on low, add one egg at a time.
  3. In a medium size mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder and 1 teaspoon salt.
  4. With mixing speed on low, gradually alternate adding whisked dry ingredients and 2 cups coconut milk beverage. Mix just until combined.
  5. Remove bowl and pour the batter evenly between the two prepared pans.
  6. Bake for 25-30 minutes or until a cake tester inserted into the center comes out clean.
  7. Remove from oven and allow to cool in pans for 5 minutes before removing and transferring to a wire rack to cool completely.
  8. While the cake layers are cooling, prepare the coconut frosting by beating ½ cup coconut oil in the bowl of a stand mixer fitted with the whisk attachment for 4-6 minutes.
  9. Once the oil is creamy, add ¼ teaspoon salt and 3 tablespoons coconut milk beverage. Mix until incorporated.
  10. With mixing speed on low, gradually add the powdered sugar. Once combined, beat on medium-hight until fluffy, about 2 minutes. If the frosting isn’t spreadable enough, add up to 2 tablespoons of additional coconut milk beverage, as needed, and beat another 30 seconds.
  11. To assemble, place one layer of cake onto a round or a cake stand. Frost the top evenly, then add the next layer. Frost the top of that layer and then (if desired) the sides of the entire cake.
  12. Garnish as desired.
Notes
*If using Original or Unsweetened Coconut Milk Beverage, consider adding 1 teaspoon vanilla extract with the wet ingredients.
Wheat? For a healthier version, try substituting 1 cup whole wheat pastry flour for the all-purpose flour.
Vegan? For our vegan suggestion, see the notes in the post above.
 

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

1 Comment

  1. CONSTANCE HAMPTON on

    Hi, that cake looks fabulous. That’s for sharing. I’m trying g to learn all I can. But I need easy
    Receipes. Dairy free guide and cookbook sounds like a winner. Take care,CONSTANCE

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