Gluten free, dairy free!
Just in time for Easter, this cake is fluffy and light. It’s rich and moist and tastes even better on day two, when the flavors come out more. For a big cake it is pretty easy to make, since all 3 layers can be baked at the same time.
Ingredients
Dry Ingredients:
- 210g almond flour
- 125g brown rice flour
- 125g tapioca flour
- 30g coconut flour
- 100g cocoa powder
- 2 tsp baking powder
- 1 tsp espresso/coffee instant powder
- 1/4 tsp himalayan salt
Wet Ingredients:
- 5 eggs
- 1 can(360ml) evaporated coconut milk
- 1/2 cup (125ml) avocado oil
- 2 tsp vanilla extract
- 1/4 cup ( 60ml) mineral water
Filling:
- 2 Tbsp palm shortening
- 4 Tbsp coconut cream
- 8 Tbsp powdered sugar
- 2 Tbsp cocoa powder
- 1 tsp vanilla
Decoration:
- coconut whip cream, strawberries, and chocolate shavings
Other:
- pecans, chocolate chip and dried cherries
Directions
- In a bowl add all dry ingredients and mix well.
- In a big bowl or in your Kitchen Aid, place all wet ingredients and mix for 1 minute.
- Slowly add the dry ingredients mixing well, till you get a slow running cake batter.
- Preheat oven to 350 degrees Fahrenheit.
- Grease three 8 inch cake pans with avocado oil and line the bottom with parchment paper.
- Evenly divide the batter between all 3 baking pans.
- Top each batter with a handful of pecan pieces, chocolate chips, or dried cherries.
- Bake for 25 minutes, or until a toothpick comes out clean.
- While waiting for the cake to cool, mix all ingredients for the filling for about 90 seconds.
- Once cooled off add filling in between the first and second layer and the second and third layer.
- Once layered cake is put together, decorate with coconut whip cream, strawberries, and chocolate shavings.
Remember to make sure cakes are 100% cool before adding the filling and decorating with the whip cream and strawberries. Any internal heat in the layers will cause the filling and decoration to melt. Best to put it in the fridge or cool room after it is put together. If you love chocolate this cake is a must and a change from the standard brownie.