This was my sixteenth birthday cake, and boy, was it a dessert to remember. Surprisingly, one slice of this bad boy has over 15 grams of protein, so feel free to eat it for breakfast…or dinner…like my parents did…
Yield 10 monster slices of cake
1 cup of full-fat coconut milk
1/2 cup – 2/3 cup of your preferred liquid sweetener (I used a little more than 1/2 cup of coconut nectar)
2 tablespoons of vanilla extract
1 teaspoon of apple cider vinegar
1/2 cup of coconut oil, melted
1 cup of coconut flour
1/3 cup + 1 tablespoon of arrowroot powder
1/3 cup of tapioca powder
1 teaspoon of baking soda
3/4 teaspoon of salt
3/4 cup of mini chocolate chips
First, cake time: preheat the oven to 350 degrees and line 2 9-inch cake pans with parchment paper. Grease them well with coconut oil and dust lightly with arrowroot powder. Set aside.
This is a big cake, so you’re going to need lots of eggs! Beat them in the bowl of a stand mixer until light and fluffy, about 3 to 4 minutes.
Next, pour in the full-fat coconut milk, liquid sweetener, vanilla extract, and apple cider vinegar. Mix to combine for about a minute, then pour in the coconut oil.
Meanwhile, in a small bowl, sift the coconut flour, 1/3 cup of arrowroot powder, tapioca powder, baking soda, and salt. Stir to combine and mix in 1/2 cup at a time into the wet ingredients.
In another small bowl, mix the mini chocolate chips with 1 tablespoon of arrowroot powder. Pour the chocolate chips into the bowl with the cake batter and fold with a spatula to incorporate.
Divide the batter evenly among the two cake pans and put into the preheated oven. Bake until a toothpick comes out clean in the center and the cakes feel firm to the touch, about 20 to 25 minutes. Let the cakes cool in their pans for 15 minutes, then flip onto cooling racks to come to room temperature.
While the cakes are cooling, prepare the frosting. Don’t eat it all in the process.
Once the cake is completely cool, spread about 1/3 of the frosting on one of the cakes. I used an inverted spatula to make my life much easier.
Place the second cake on top of the first one and spread another third of the frosting over the top of the first cake and the sides of both cakes. Everything should be smooth when you’re finished.
Put the remaining frosting into a pastry bag fitted with your favorite tip–I used one in a kind of star shape–then pipe decorations all over the cake. You can also just spread the extra frosting all over the cake in an extra-thick layer if you’re feeling lazy.
And there you have it: a delicious, healthy cake that’s actually quite pretty to look at.