Grain free yummy chocolate cake

[Seaweed]

Finally I have managed to make a chocolate cake with coconut flour that everyone likes!
I used this recipe as a starter
http://www.cacaoweb.net/devilsfoodcake.html
I knocked the sugar down to 1.5 cups. We used raw sugar.
I think I used way more cocoa powder. Possibly 1/2 - 3/4 c?
I used 150g butter.
5 eggs as they were small.
I used 1 c of coconut flour instead of 2c of regular flour.
I used coffee instead of boiling water.
I only used baking soda as I had no baking powder.

We iced it with melted white chocolate.

The cake did not rise much but has a nice moist texture. If I am feeling daring next time I need a chocolate cake, I am going to try it with palm sugar instead of sugar.

[Wonder-Full]

Mmmm. I made a zucchini chocolate cake the other day - wonder if your recipe could handle that addition too (my recipe called for 3 cups of grated zucchini)?

[Seaweed]

I've never made a zucchini cake. I have thought about it but organic zucchini are so expensive & I like eating the flowers so much that I never have any spare. You could try putting some in. My guess is the zucchini add bulk & moisture? Kinda like grated apple would? So you could maybe ditch the coffee & add a bit extra coconut flour? they would probably also make it milder tasting as they are relatively bland. Do zucchini cakes have less eggs or fat than a normal cake?

[Wonder-Full]

With the recipe I used, had 1/2 cup olive oil instead of butter, only other liquid aside from 2 large eggs was 1/2 cup yoghurt. Used 3/4 cup of sugar (made up of brown sugar and raw sugar) and it had 1/2 cup cocoa - was quite a flavoursome cake (oh, some vanilla essense too). Would be nice to get away from the premix GF flour (this recipe used 2 cups) I have been using again. My recipe used BS instead of BP as well. Almond flour might be more accessable for me than coconut (although I think there is a local WAPF person who brings it in and sells online) and I might be able to do 1 cup instead of the two as well.

I had loads of zucchini arrive in my vege box, still another 1/2 dozen left, so might need to have another go!

[Seaweed]

although I think there is a local WAPF person who brings it in and sells online I am pretty sure I know her & she is awesome. Our local organic store sells coconut flour in bulk. It works out cheaper than almonds especially as you use less. It is wierd as it takes a while to get used to cooking with as it bulks up so much. I never use the premix GF flour stuff. I tend to go for a mix of finely ground rice flour & tapioca but of recent, I have been making an effort to be completely grainfree. Hence the coconut flour cake experiment. The olive oil would be quite strong so, unless you were used to it, it would be quite noticable I think? I was discussing cooking with it just today with a friend. If I had to do a vege oil, I think I would definitely go for the deodourized coconut oil. As it sets when it is cold, it does not change the texture of things that you usually make with butter either.

[Wonder-Full]

Oh good point about the flavour of OO. We are used to it and don't notice, but hadn't really thought about if I were to offer others our baking lol. Not that I bake often, so not actually something that happens. I will need to find some deoderized CO again, coz I really don't like the current one we have. DS will eat it off a tsp and I can always smell it on him.

[Seaweed]

I have serious issues dealing with undeodourised coconut oil as it makes me feel real nauseous. I am fine with other coconut things - just not the oil. I was somewhere today where they had baked a GF cake with apple in. She reckons she always puts loads of grated apple in her GF cakes. I asked & she also said zucchini worked in a similar way. Still not sure how it would work with chocolate. Apparently zucchini & carrot cake is real nice. I've had nice apple & sultana cakes too. My next mission is to do a flourless banana & chocolate cake or a banana chocolate cake with coconut flour as I need to go visit someone tomorrow. All I can say is roll on school going back so I can escape all this baking!

[Wonder-Full]

The zucchini was seriously a non-issue re flavour (there are loads of recipes out there, I just googled for GF choc-zucc and got quite a few). DH had to get his head around it, but the kids weren't phased even though they won't normally go near it when I cook with it (unless it grated into things).

A friend said that you can also make a chocolate-beetroot cake! I have a load of organic beetroot that needs using up too, so might try that as well.

[Seaweed]

A friend said that you can also make a chocolate-beetroot cake! I have a load of organic beetroot that needs using up too, so might try that as well. I have read about these too so lmk how it goes. I have made a kumara cake before but not a chocolate one. I think it was kumara & cardamon? But back in our preGF days. & actually I made a chocolate potato cake once too. I will look up the recipe later & post it.