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.
Author:
Serves: 12 to 16 servings
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.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dark-chocolate-layer-cake-coconut-frosting