Wednesday, March 16, 2016
Tuesday, January 5, 2016
Grain Free Chocolate Fudge Cake with Fudge Icing
I received so many compliments on this yummy cake, I thought I'd share the recipe.
INGREDIENTS
Cake:
1 cup allergy friendly chocolate chips
1 cup butter
1 cup honey
5 large eggs
1 1/2 cups blanched almond flour
1/2 cup coconut flour
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. vanilla
Icing:
1/2 cup coconut cream (*see note)
1/2 cup allergy friendly chocolate chips
1 tsp. vanilla extract
2 TB honey
1 tsp. arrowroot powder
INSTRUCTIONS
Cake:
1. Preheat the oven to 325F. Grease a 9-inch spring-form pan with a little coconut oil.
2. In a saucepan over low heat, melt the butter and chocolate chips. As the ingredients melt, stir frequently. Once melted, remove the pan from the heat and allow the mixture to slightly cool.
3. While the chocolate cools, whisk together the almond and coconut flours, baking soda, and salt in a medium bowl. Set aside.
4. In a stand-mixer fitted with a whisk attachment, whisk together the honey and eggs for 1 minute on medium speed. Add in the vanilla, whisk for 1 minute.
5. Add the flour to the honey mixture and whisk for 1 minute. Slowly add the melted chocolate, with the mixer on medium speed. Whisk for 2 minutes, until thoroughly combined.
6. Pour the batter into the prepared spring-form pan and bake 55-60 minutes.
Icing:
1. In a saucepan, melt the chocolate chips and coconut cream, stirring frequently.
2. Bring the chocolate mixture to a simmer, and then add the honey. Simmer the ingredients together for 1 minute.
3. Add the vanilla extract and arrowroot powder, whisk for a minute. The icing will begin to thicken. Remove from the heat and cool.
4. Once the cake has cooled, remove from the spring-form pan. Spread the icing evenly over the cake.
NOTE:
Coconut cream is basically the cream that rises and solidifies in a can of pure coconut milk. Simply place a can of unsweetened pure coconut milk into the fridge for at least 10-12 hours. By chilling, the cream will rise to the top of the can and become solid. You can then measure out the 1/2 cup needed.
INGREDIENTS
Cake:
1 cup allergy friendly chocolate chips
1 cup butter
1 cup honey
5 large eggs
1 1/2 cups blanched almond flour
1/2 cup coconut flour
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. vanilla
Icing:
1/2 cup coconut cream (*see note)
1/2 cup allergy friendly chocolate chips
1 tsp. vanilla extract
2 TB honey
1 tsp. arrowroot powder
INSTRUCTIONS
Cake:
1. Preheat the oven to 325F. Grease a 9-inch spring-form pan with a little coconut oil.
2. In a saucepan over low heat, melt the butter and chocolate chips. As the ingredients melt, stir frequently. Once melted, remove the pan from the heat and allow the mixture to slightly cool.
3. While the chocolate cools, whisk together the almond and coconut flours, baking soda, and salt in a medium bowl. Set aside.
4. In a stand-mixer fitted with a whisk attachment, whisk together the honey and eggs for 1 minute on medium speed. Add in the vanilla, whisk for 1 minute.
5. Add the flour to the honey mixture and whisk for 1 minute. Slowly add the melted chocolate, with the mixer on medium speed. Whisk for 2 minutes, until thoroughly combined.
6. Pour the batter into the prepared spring-form pan and bake 55-60 minutes.
Icing:
1. In a saucepan, melt the chocolate chips and coconut cream, stirring frequently.
2. Bring the chocolate mixture to a simmer, and then add the honey. Simmer the ingredients together for 1 minute.
3. Add the vanilla extract and arrowroot powder, whisk for a minute. The icing will begin to thicken. Remove from the heat and cool.
4. Once the cake has cooled, remove from the spring-form pan. Spread the icing evenly over the cake.
NOTE:
Coconut cream is basically the cream that rises and solidifies in a can of pure coconut milk. Simply place a can of unsweetened pure coconut milk into the fridge for at least 10-12 hours. By chilling, the cream will rise to the top of the can and become solid. You can then measure out the 1/2 cup needed.
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