I took this chocolate coconut cake to my family Christmas yesterday and it was so good! It is gluten-free, grain-free, dairy-free, egg-free, and vegan.
Cake Ingredients:
3/4 cup coconut flour
1 1/2 cups almond flour
1/4 cup tapioca flour
1 1/2 tsp baking soda
1 cup coconut sugar
1 1/2 tsp apple cider vinegar or white vinegar
1/4 tsp salt
1/4 cup melted coconut oil
1 cup unsweetened coconut milk (the kind for drinking not the canned coconut milk)
1 tsp vanilla extract
Frosting Ingredients:
1 1/2 cups Wholesome Sweeteners Icing Sugar
2 tbsp coconut milk
1 tbsp cocoa powder
1 tsp vanilla extract
Shredded coconut for sprinkling on top
Instructions:
1. Preheat oven to 350.
2. Line a round, 8 inch cake pan with parchment paper.
3. Mix all your dry ingredients together in a bowl.
4. In another bowl, mix your coconut milk, sugar, oil, vanilla, and vinegar. Add this to the dry ingredients and mix everything together until smooth.
5. Bake for 45 minutes or until golden brown.
6. Remove and let cool before icing.
7. To make the frosting, simply whisk the icing sugar, cocoa powder, vanilla extract, and coconut milk together in a bowl. After spreading the frosting onto the cake you can sprinkle some shredded coconut.