I made this for my baby’s first Birthday cake smash, and have made it again and again for Birthdays since.
I made it with a sugar free whipped coconut cream frosting – which is just from canned coconut milk. Chill, then remove top layer of thick cream, and whip in bowl. If you want to frost the whole cake and put between layer you need quite a few cans for this cake. It’s rich and similar to whipped cream, but dairy and sugar free. To bring out more sweetness add some powdered sugar (blend sucanat or use icing sugar) and vanilla extract. All my guests who have a tried this have raved about it.
(Vegan Sugar Free) Chocolate Cake recipe:
– 2 1/4 c spelt flour
– 1/2 cup and 2 tablespoons unsweetened cocoa powder
– 1/2 cup coconut oil
– 1/2 cup rice/agave syrup or honey
– 1 cup maple syrup
– 1 cup almond milk
– 2 teaspoons baking powder
– 2 teaspoons baking soda
– 2 teaspoons apple vinegar
– 1 teaspoon salt
– 1/2 teaspoon cinnamon
– 2 tsp vanilla
– 2 cans high quality coconut milk
– raspberries to garnish (or you can puree to make a nice sauce for each serving)
Sift all the dry ingredients (flours, cocoa powder, baking powder, baking soda, salt and cinnamon) in a bowl and mix them together. In another bowl, whisk together all the wet ingredients then pour into dry and mix until combined. Preheat the oven to 350 F and line the bottom of a round cake pan with parchment paper or oil and flour it with cocoa powder. Pour batter into the prepared pan and bake for 40-45 minutes. Cool somewhat before removing from the pan.
Serve with raspberries and whipped coconut cream.