Gluten Free Chocolate Coconut Cake
I was diagnosed with a sensitivity to gluten/wheat about 10 years ago. Eating wheat gave me migraines and ulcer-like feelings in my stomach. Although I was happy to know the cause of my pain, eating gluten free (along with sugar and dairy free) was not an easy change to make. Ten years ago there were hardly any gluten free products on the market. I had to go to specialty stores to find products I could use.
Baked goods were something I really missed. And I’ll have to admit, my first attempts at baking gluten free were a complete failure! The availability of gluten free products has certainly come a long way and so have my baking results! This Gluten Free Chocolate Coconut Cake is really moist and flavorful. My favorite gluten free flour blend comes from King Arthur and is readily available at my local grocery stores. I have had great success with this baking mix and best of all it does not have a funny aftertaste like many products do!
- 3/4 cup Splenda
- 3/4 teaspoon liquid stevia
- 1 1/2 cups King Arthur Gluten-Free Multi-Purpose Flour
- 1 cup unsweetened cocoa
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon xanthan gum
- 2/3 cup coconut oil
- 4 large eggs
- 1 1/3 cups water
- 2 teaspoons coconut (or vanilla) extract
- 1 cup unsweetened coconut flakes
- a few drop of liquid stevia
- Preheat the oven to 350°F. Lightly grease 1 bundt pan.
- In a medium mixing bowl , whisk together the Splenda, flour, cocoa, baking powder, salt, and xanthan gum.
- Place the coconut oil, eggs, water, stevia, and coconut extract into a large mixing bowl, and beat well.
- Blend in the dry ingredients 1 cup at a time, beating after each addition while scraping the bottom and sides of the bowl.
- Once all of the dry ingredients have been added, beat at medium-high speed for 2 minutes, to make a smooth batter.
- Pour the batter into the prepared pan.
- Bake the cakes for 35 to 40 minutes, about 3 to 4 minutes past the point where a toothpick inserted into the center comes out clean.
- Remove the cake from the oven, and let it cool in the pan for 10 minutes. Turn it out of the pan to cool completely on a rack.
- Put unsweetened coconut in a bowl then add a few drops of stevia. Mix well.
- Use this chocolate buttercream icing recipe to frost the cake. Then sprinkle coconut flakes on top. http://www.yammiesnoshery.com/2012/06/devils-food-cupcakes-with-two.html