Did I have a reason? I guess you could say I did 🙂 Yesterday was my 27th birthday and I baked myself a vanilla cake with chocolate frosting – my all-time favorite combination.
Smiles all around on my end, I am a happy girl.
This cake is moist and springy and not overly sweet. I adore the combination of oat and coconut flours and the addition of the arrowroot results in a lighter and less dense cake 🙂 It’s also nut-free for those of you have a nut allergy. I am not sure how to make this vegan…I’ll have to work on that.
Vanilla Cake with Chocolate Frosting
½ cup gluten free oat flour
½ cup arrowroot flour (or I assume you could sub tapioca starch)
¼ cup coconut flour
6 Tbsp coconut/palm sugar (you may be able to use a liquid sweetener if you cut the milk back to 1/4 or 1/3 cup, cake may be more dense)
1/4 tsp pure stevia extract (or 3-5 more Tbsp more palm sugar)
1/2 tsp baking soda
1 tsp baking powder
1/4 to 1/2 tsp sea salt
1/4 cup coconut oil, butter, ghee or Earth Balance
1/4 cup unsweetened applesauce
3 large eggs, beaten
1/2 cup coconut milk (other non-dairy milk would also probably work here too)
1 1/2 tsp pure vanilla extract
1/2 tsp almond extract
cacao nibs, chocolate shavings, chopped or sliced nuts
1. Preheat oven to 350°. Lightly grease two 6 inch round cake pans with coconut oil/butter and line bottom with parchment paper. Set aside.
2. In a bowl, whisk together dry ingredients (flours through salt). In a separate bowl, blend or whisk together remaining ingredients.
3. Add wet ingredients to the dry and stir until incorporated and well combined.
4. Divide batter among the two prepared pans and tap on the counter to remove air bubbles. Bake for 25-30 minutes or until cake is cooked through and toothpick inserted comes out dry. Remove from oven and let cool for 10 minutes. Carefully remove cakes from pan and let cool completely on a wire rack
5. Prepare frosting below. Assemble cake by frosting the bottom layer on a cake stand or plate. Top with remaining cake layer and finish with frosting.
*Cake is best eaten within several days of baking. Refrigerate leftovers due to the avocado in the frosting.
2 large avocado, ripe (not overripe) or 3 small-medium
3-5 Tbsp honey or agave or to taste if desired (I sided with the lesser amount since I was going for a slightly sweet frosting, up to you though!)
couple pinches of pure stevia extract (or more sweetener if desired)
2 tsp pure vanilla
pinch of sea salt
2 1/2 Tbsp coconut oil, liquified (refined for no coconut taste, unrefined for coconut taste)
6-8 Tbsp raw cacao powder or cocoa powder
1. Combine all ingredients in a food processor until smooth and creamy. Let sit in the refrigerator for several minutes to harden slightly (coconut oil will cool down) and frost cake.