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 ½ the recipe to make two 9" round layers)
- 1 cup brown rice flour
- 1 cup oat flour
- 1 cup coconut shreds or flour
- ¾ cup cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup cashews (or other nuts such as almonds)
- 1 cup dates (packed)
- 2 cups water
- 2 teaspoons vanilla extract
- Preheat the oven to 325 degrees F.
- Lightly oil a cake pan(s).
- If using coconut shreds, blend into a flour.
- In a bowl, combine the dry ingredients.
- In a blender, blend the wet ingredients. If using a small blender it may need to be split into two batches.
- Pour the wet ingredients into the dry ones and mix until combined. Spoon the batter into the cake pan(s).
- 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)
- ¼ cup coconut shreds
- ¼ cup cashews
- ¼ cup dates (packed)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup water
- In a blender, blend all ingredients. If using a small blender it may need to be split into two batches.
- More water may be needed to blend smoothly. Also, use a spoon or spatula to scrape down the sides, if needed.
- Alternatively, combine all ingredients with only ¼ 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