Eat it up yum

Food you can feel good about

Chocolate Celebration Cake

celebrations, dessert, parties, recipes, sweet treats / by

When I was a kid I always looked forward to birthdays. Mainly because of cake. Especially chocolate cake.

October is birthday month at our house and that means lots of chocolate cake. But, it doesn’t have to be your birthday to make this cake. Each day is worth celebrating. So, go ahead and enjoy this grain-free, moist, deep chocolate cake. It’s topped with a Fudge Frosting that will remind you of childhood and birthday parties.

Happy, Happy Everything!!!

Chocolate Celebration Cake

Dry ingredients:

  • 3 cups almond flour
  • 3/4 cup tapioca flour
  • 3/4 cup cocoa powder
  • 1 1/2 tsp baking soda
  • 3/4 tsp fine grain sea salt
  • 1 1/2 cups cane sugar

Wet ingredients:

  • 3 eggs (room temperature)*
  • 1/2 cup pureed beets (steamed beets that have been pureed)**
  • 1 cup coconut milk
  • 1/2 cup coconut oil, melted
  • 1/3 brewed coffee (warm, but not hot)
  • 2 tsp vanilla extract
  • 3/4 tsp apple cider vinegar

Directions for the cake:

  1. Preheat oven to 350F. Oil a 9×13 inch cake pan with coconut oil. Line the bottom of the cake pan with parchment paper.
  2. In a large bowl, combine all the dry ingredients together. Whisk until well blended.
  3. In a medium bowl, combine all the wet ingredients. Whisk until well blended.
  4. Add the wet ingredients to the dry ingredients and beat for 1-2 minutes (until completely mixed).
  5. Pour the cake batter into the cake pan and even it out. Bake for 35-40 minutes. (Insert a toothpick to check the doneness of the cake. The toothpick will have a few crumbs, but should not have any wet batter when the cake is ready.)
  6. Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
  7. Flip the cake onto a large plate, board, or baking sheet. Allow to cool completely.
  8. Once the cake is completely cool, top it with the Fudge Frosting (recipe below). Serve and celebrate!

*The eggs and milk need to be at room temperature otherwise the coconut oil will solidify and mess up the texture of the cake. If you forget to take the eggs out early enough, place them in a bowl of hot water (from the tap hot, not boiling hot). Leave them in the water for at least 5 minutes and they will come to room temperature.

**I use Love Beets organic cooked beets. You can also get steamed beets from Trader Joe’s.

Fudge Frosting

  • 1/2 cup grass-fed butter, or, vegan butter 
  • 1/2 cup cocoa powder
  • 3 cups powdered sugar
  • 1/3 cup coconut milk
  • pinch of sea salt
  • 1 Tbsp vanilla extract

Directions for the Fudge Frosting:

  1. Melt the butter. (You can melt the butter in a small pan on the stove over low-medium heat. Or, you can melt it in the microwave for about 30 seconds.)
  2. In a medium, or, large bowl, whisk the butter and cocoa powder until it is completely smooth.
  3. Whisk in a cup of powdered sugar. Then add part of the milk.
  4. Whisk in another cup of powdered sugar. Then add a little more milk.
  5. Whisk in the rest of the powdered sugar and milk. Add the sea salt and vanilla extract and beat until smooth and thick.