Chocolate Cake & Coconut Cream Frosting

January 13, 2015

For Eli's first birthday we wanted to make a fruit-sweetened cake without any refined sugar. And a gluten free one, too. After experimenting for many months, we came up with this recipe, and we can't seem to make it often enough! It also works great as a brownie recipe without the frosting.


Chocolate Cake ingredients:

(one 9x13" brownie pan or 1 1/2 the recipe to make two 9" round layers)


  1. Preheat the oven to 325 degrees F.
  2. Lightly oil a cake pan(s).
  3. If using coconut shreds, blend into a flour.
  4. In a bowl, combine the dry ingredients.
  5. In a blender, blend the wet ingredients. If using a small blender it may need to be split into two batches.
  6. Pour the wet ingredients into the dry ones and mix until combined. Spoon the batter into the cake pan(s).
  7. Bake about 50 minutes or until a toothpick comes out clean. Allow to cool for a few minutes before moving to a wire rack to finish cooling.

Coconut Cream Frosting ingredients:

(double this recipe if making a layer cake with two 9" round layers)


  1. In a blender, blend all ingredients. If using a small blender it may need to be split into two batches.
  2. More water may be needed to blend smoothly. Also, use a spoon or spatula to scrape down the sides, if needed.
  3. Alternatively, combine all ingredients with only 1/4 cup of water in a food processor for a thicker frosting. Process until smooth, scraping down the sides every minute or so.

Yields: One 9x13" brownie pan