Dark Chocolate Cake with Cream Cheese Frosting (gluten free, egg free, dairy free optional)
We celebrated my birthday over the weekend and of course, I wanted to make my own cake. It's tough to find a gluten and egg free cake that tastes decent so I would rather make my own. It was so good we ate most of it before I remembered to take a picture...hence the rather messy, unappetizing picture. Ooops! But it looks delicious...right?!
This Dark Chocolate Cake was another Sugar Bunny recipe that we made on several occasions for parties and the farmer's market. The cake is really moist and has just a hint of coffee and cinnamon. If you're not a fan of cinnamon you can easily leave it out and it's still a delicious chocolate cake. The coffee just makes the cake more chocolatey, you won't really taste it if you don't like coffee. I've made this recipe before with vanilla buttercream and chocolate ganache but I wanted cream cheese frosting this time. My daughter's contribution were the sprinkles on the cake. Birthdays are more fun with a 3 year old around!
Dark Chocolate Cake with Cream Cheese Frosting
Makes two 9" round cakes
Dark Chocolate Cake:
2 of cups sugar (I used 1 cup of coconut sugar and 1 cup of organic cane sugar)
1 ¾ cups Sugar Bunny Gluten Free Flour Blend
¾ cup of unsweetened cocoa powder
1 tsp of xanthan gum
1 tsp of baking powder
1 tsp of baking soda
1 tsp of sea salt
1 tsp of ground cinnamon
3 flax eggs (3 Tbs Flax + ½ cup of water)
1 cup of coconut milk, room temperature (if the milk is cold it will cause the coconut oil to harden)
½ cup of coconut oil, melted
2 teaspoons of pure vanilla extract
1 cup of hot coffee
Cream Cheese Frosting:
½ cup butter (or dairy free butter substitute), softened
8oz of organic cream cheese, softened (you can use vegan cream cheese also)
3 cups powdered sugar, sifted
⅓ cup coconut milk
1 teaspoon gluten-free pure vanilla extract
1/4 tsp of sea salt
Preheat the oven to 350 degrees F.
Combine the sugar, flour, cocoa powder, xanthan gum, baking powder, baking soda, sea salt and cinnamon in a large mixing bowl. Whisk to combine. Add the flax eggs, coconut milk, coconut oil and vanilla, and beat until smooth. Carefully whisk in the hot coffee. The batter will be runny.
Evenly distribute the batter between two greased 9" cake pans and bake for 28-30 minutes. Let the cakes cool in the pans for 10 minutes, then turn them out onto a rack to finish cooling completely.
In a stand mixer or with hand beaters in a large mixing bowl, combine the butter and cream cheese and whip until the mixture is light and fluffy. Add the sea salt and vanilla extract and mix to combine. With the mixer on low, add the powdered sugar 1 cup at a time. Add the coconut milk until the frosting is smooth and a spreadable consistency.
When the cakes have cooled completely, transfer one of the cakes onto a serving plate or cake stand. Spread a generous scoop of frosting on top of the cake. This will be the middle frosting layer, so make it as thick or thin as you like. Carefully place the second cake on top. Spread the remaining frosting on the cake and down the sides. Decorate with some fancy sprinkles! Cheers!