My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

  


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Tuesday
Jan282014

Chocolate Almond Meal Cake with Chocolate Whipped Coconut Cream

Wednesday = cake day

Chocolate Almond Meal Cake with Chocolate Whipped Frosting | edibleperspective.com

Chocolate cake day to be exact.

Chocolate Almond Meal Cake with Chocolate Whipped Frosting | edibleperspective.com

With a chocolate whipped coconut cream frosting.

Chocolate Almond Meal Cake with Chocolate Whipped Frosting | edibleperspective.com

Chocolate Almond Meal Cake with Chocolate Whipped Frosting | edibleperspective.com

Chocolate Almond Meal Cake with Chocolate Whipped Frosting | edibleperspective.com

Showered with more chocolate.

Chocolate Almond Meal Cake with Chocolate Whipped Frosting | edibleperspective.com

And generously sliced.

Chocolate Almond Meal Cake with Chocolate Whipped Frosting | edibleperspective.com

Chocolate Almond Meal Cake with Chocolate Whipped Frosting | edibleperspective.com 

My first trial [first photo] used 3 eggs, raw buckwheat flour instead of oat flour, and applesauce.  This created a crumbly and more muffin-like texture.  It was tasty but not really cake-like.  In the 2nd version I added more cocoa powder, switched to the softer oat flour, added 1 egg, and used pumpkin puree instead of applesauce.  The pumpkin helped the texture tremendously. 

The end result kind of blew me away.  I was still expecting something more dense and bread-like, but it was neither of those things.  It errs on the thick side but in the best way possibly with a slight cakey-crumb.  The texture is slightly fudgy thanks to the pumpkin puree but still softer + lighter than you would expect from an almond meal cake.  The fluffy whipped coconut cream frosting is the perfect compliment to this single layered beauty.

The cake and whipped topping are both pretty easy to make.  Just be sure to read the directions and notes before starting and you should be good to go!  Refrigerating the coconut milk can overnight will help get you started right away.

Chocolate Almond Meal Cake with Chocolate Whipped Frosting | edibleperspective.com

Print this!

adapted from: The Sprouted Kitchen cookbook, Almond Meal-Strawberry Cake

Chocolate Almond Meal Cake with Chocolate Whipped Coconut Cream gluten-free, dairy-free // yields 8-12 servings

for the cake:

  • 2 cups almond meal
  • 1/2 cup gluten-free oat flour
  • 1/2 cup coconut sugar, or sucanat/pure cane sugar
  • 6 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1/2 cup pumpkin puree
  • 1/4 cup honey, or brown rice syrup/coconut nectar
  • 3 tablespoons liquid from coconut milk can, or almond milk/soy/etc.
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons unrefined coconut oil, melted and slightly cooled
  • 1/3 cup chopped dark chocolate chips, dairy free if needed

for the frosting:

  • coconut cream from 1, 13.5oz can full fat coconut milk
  • 2-3 tablespoons unsweetened cocoa powder
  • 2-3 tablespoons powdered coconut sugar, or powdered sugar
  • 1/2 teaspoon pure vanilla extract

to separate the coconut cream: Place the can of coconut milk standing right side up in your freezer for 1 hour or in your fridge overnight.  Flip the can over and open so the liquid will now be on top.  Pour the liquid into a container/bowl, measure 3 tablespoons, and set aside.  [Place excess liquid covered in the fridge and use in smoothies, etc.]  Scrape the solid coconut cream into a bowl and place in your fridge. 

cake: Preheat your oven to 325* F and grease an 8-inch round pan thoroughly with coconut oil. 

In a large bowl stir together the almond meal, oat flour, coconut sugar, cocoa powder, baking soda, baking powder, and salt.  In another bowl whisk the eggs together briskly.  Then whisk in the pumpkin, honey, coconut liquid, and vanilla until fully combined.  Whisk in the melted coconut oil and pour into the dry ingredients.  Whisk or stir until just combined [when you no longer see dry flour].

Pour into the pan, spread with a spatula, and bake for 32-37 minutes. While the cake bakes make the frosting below.  Test with a toothpick for doneness [slightly moist but not sticky].  Place on a cooling rack for 30 minutes.  Slide a butter knife around the edge of the pan and slightly nudge the sides with the knife if needed to help release.  Place one hand on top of the cake and the other holding the pan and gently turn the pan over.  Gently place the cake right side up on the cooling rack and let fully cool before frosting.

whipped frosting: Place the solid coconut cream in a cold metal bowl and beat with your whisk attachment [hand mixer or stand mixer work] working up to high speed until semi-stiff peaks form, ~2-4 minutes.  Beat in the cocoa powder, powdered coconut sugar, and vanilla until smooth.  Place in the fridge until cake is fully cooled.

Spread the frosting over the top of the cake and top with chopped chocolate chips.  Slice and serve.  Keep leftovers covered and refrigerated for about 3 days. 

----

notes: The topping is very light in texture with a whipped cream consistency.  It’s not like buttercream frosting.  Sometimes the peak stiffness will vary depending on the brand of coconut milk used but it should still be very thick and spreadable.  To make coconut powdered sugar [I never buy powdered sugar!], simply blend 1/2-1cup coconut sugar in your blender until powdered.  Store excess in a sealed jar.  You can also do this with pure cane sugar.  If you cannot tolerate GF oat flour substitute a high-quality GF all-purpose blend for the oat flour only.  The bottom edges of the cake are slightly crumbly but the cake should hold together well once fully cooled. 

For an extra intense flavor try adding 1-2 teaspoons of instant espresso powder to the dry cake ingredients!

Chocolate Almond Meal Cake with Chocolate Whipped Frosting | edibleperspective.com

Forget the gifts for Valentine’s Day this year.  Just make this cake and call it a day.

Ashley

Reader Comments (57)

This was worth being wide awake at 3:45 am! Can't wait to make it. Yum! I so a appreciate your trial and error. Keep it up please!!
I definitely need to try this cake - YUM!
This looks incredible. I'm very intrigued by your making powdered coconut sugar. I need to try that ASAP.
Holy smokes. Great minds think alike, Ashley. I made a very similar (in texture, but it's with just regular flour, etc.) cake yesterday with Ada for that little eBook cookbook I'm making. However, HOWEVER -- we did NOT make a delicious topping for it. Yum. Next time, I'm surely doing this. Sigh. You're my favorite.
You had me at whipped coconut chocolate cream!
January 29, 2014 | Unregistered CommenterAmy
Your food is always so mouth watering! Looks amazing and I can't wait to try it out!
Gorgeous!!! The frosting looks to die for!
January 29, 2014 | Unregistered CommenterShel@PeachyPalate
SOOO decadent!!!
Oh Ashley, I love you. This cake looks phenomenal and might get made before Valentine's Day. All I need is a can of coconut milk. Would it be crazy to run out in the freezing rain to the store? ;) Kidding....maybe.
January 29, 2014 | Unregistered CommenterAmelia @i_heart_kale
wednesday = snow day = perfect cake time! yesplease.
January 29, 2014 | Unregistered CommenterLivi
@Ellen - Glad to provide you some earrrrrly morning reading. I hope you got some sleep! Thanks for mentioning the trial + error. Glad you like hearing about the process.

@Ashley - I'm sure it was just as tasty without a topping! I don't think I knew about your ebook. Can't wait to see it!

@Amelia - No. That would not be crazy AT ALL. :)
January 29, 2014 | Registered CommenterAshley
Do you think I can I sub the GF oat flour for coconut flour?
January 29, 2014 | Unregistered CommenterLeslie
@Leslie - I do not recommend subbing in coconut flour. It is a very drying flour with no binding power at all, so it would leave the cake crumbly. It's possible it could work with other modifications like more eggs and more milk, but I'm not sure how much. For instance cakes that use coconut flour only usually use 10-12 eggs, as opposed to the 4 that are used here. :) In the notes I mentioned that you can sub a GF all-purpose blend if you are unable to eat oat flour [I like King Arthur's brand the best]. If you're looking for a fully grain free cake this is what I would try [haven't tested myself]: Add in 1/2 cup more almond meal and 1 more egg.
January 29, 2014 | Registered CommenterAshley
This looks amazing. Might be a silly question, but could this be adapted for cupcakes? If so what would you recommend for baking time? Does the frosting hold up if not refrigerated? Want to make this for my daughter's birthday and it would sit out at school.
January 29, 2014 | Unregistered CommenterKatie
YUM! Will be making this this weekend!! What do you think about subbing almond flour for almond meal? I'm not sure how different they are, but I can buy almond flour that is a lot softer/fluffier than the then the almond meal I can make. Also, quick question, it says to bake it 32-27 minutes. Did you mean 32-37? Or 27-32? I'm sure I'd be able to figure it out, just thought you'd like to know about the little error!
January 29, 2014 | Unregistered CommenterRebecca
@Katie - Yes, I'm sure you could turn these into cupcakes. I would guess the bake time to be 18-22 minutes. I would test at 18 and go from there. The frosting has the texture of a thick whipped cream, so it doesn't hold up like a butter cream but can be left over since it contains no dairy. It will soften if left out but shouldn't turn runny. I don't have the best answer to that part of your question since I've kept mine in the fridge. I would imagine 4hrs shouldn't be a problem unless the room is really warm. You could always go with a simple glaze instead or drizzle with melted chocolate.

@Rebecca - I think it should work just fine. I experimented with a carrot cake once, made one with almond meal and one with flour but kept the rest of the recipe the same and I couldn't even tell the difference. :) Thanks for catching the bake time typo! I just fixed it...it should be 32-37 minutes. Thanks!
January 29, 2014 | Registered CommenterAshley
This looks amazingly decadent and your photography is gorgeous!
So excited about making this. I tried making some coconut cream (inspired by your hot coco post) the other day, but as a topping on a Banana colada smoothie - it came out a lil more liquid-y than I had hoped for but was still heavenly. I'll be sure to follow the refrigerating instructions better next time around! That will definitely solve that issue. Thanks and can't wait to sink my fangs into this!
January 29, 2014 | Unregistered Commenteradri
LOVE this cake!
January 29, 2014 | Unregistered CommenterMaria
Well I don't care if FB thought my enthusiasm for this cake was too much because it totally deserved 15 A's in that "OH MAN" comment. Chocolate cake with pumpkin purée! So angry I didn't think of that. But excited because you did and holy jeez did you make it look good. That frosting will probably become one of my afternoon snacks this week. No shame. xoxox
January 29, 2014 | Unregistered CommenterLaura
wow - your photography is stunning! I love the idea of flavored coconut whip. Must try that!
January 29, 2014 | Unregistered Commentersandra
You are amazing!!!!! This looks so perfectly cake-like--I am just in awe. Gorgeous, gorgeous photos as usual! This looks like a must-make so I will report back once I try it :)
January 29, 2014 | Unregistered CommenterErika
This cake is a total stunner. I want nothing more than a giant slice, topped with that soft, pillowy, coconutty chocolate of course.
January 29, 2014 | Unregistered CommenterKathryn
Yumm! I love almond meal in cakes, it makes they that must more moist and delicious! Love your photography here too :)
January 29, 2014 | Unregistered CommenterDearna @ tohercore
Oh my goodness, these photos are gorgeous! Like seriously I would buy these prints to put up in my kitchen
January 29, 2014 | Unregistered CommenterEmily
YUMMMMMM!!!!
January 29, 2014 | Unregistered CommenterAmelia
It is perfect Ashley! The photos, the cake and that frosting!! Really, it does not get much better!
January 29, 2014 | Unregistered CommenterTieghan
Omigosh, looks. so. good. Would there be a good substitute for almond meal?
January 30, 2014 | Unregistered CommenterTamae
pumpkin puree works wonders! I used it once to make pumpkin spiced muffins, and friends couldn't believe how good they were. I would have never thought to add it in other recipes-- thanks for sharing! This chocolate cake looks amazing.
January 30, 2014 | Unregistered CommenterTess @ Tips Healthy Living
This cake (and frosting!) look fantastic--one quick question, though. Do you know if the cake and frosting freeze well?
January 30, 2014 | Unregistered CommenterJen
As usual, amazing recipe and AMAZING photos!
January 31, 2014 | Unregistered CommenterAli @ Inspiralized
Hi, do you think flax eggs will work in place of the actual eggs? I so want to make this for my birthday!
February 2, 2014 | Unregistered CommenterKira
@Kira - Unfortunately, I don't think flax eggs will work in this recipe. I imagine it will result in an extremely gummy texture because it takes quite a few eggs. Sorry about that!
February 4, 2014 | Registered CommenterAshley
@Tamae - You can probably use other nut meals...pecan or cashew might be good subs. One reader uses cashew meal with good results!
February 4, 2014 | Registered CommenterAshley
I made this for the Super Bowl this past weekend for family that is not Gluten Free or Refined Sugar
Free and they all loved it.
Thank you and please keep sharing. :)
February 5, 2014 | Unregistered CommenterKathy J
@Kathy - Thank you so much for taking the time to report back. Thrilled to hear this!!!!
February 6, 2014 | Registered CommenterAshley
Nice ~ Would love to see this submitted at FoodFotoGallery.com so I can share with all my foodie friends:)
February 7, 2014 | Unregistered Commentercj
if your coconut milk did not separate in the refrigerator, how do you measure it for both coconut portions. especially the frosting portion. it's basically just cold coconut milk. please help asap - as i am making for a dinner right now!
thanks!
February 22, 2014 | Unregistered Commentercj
Were you using full fat coconut milk? I've never had that happen before. Which brand did you use?
February 22, 2014 | Registered CommenterAshley
The frosting won't work if it didn't solidify. :( mine is usually solid even just straight from the pantry but the fridge or freezer is a sure fire bet. No idea what happened unless it was low fat canned coconut milk.
February 22, 2014 | Registered CommenterAshley
i used whole foods brand, flu fat. i made it anyway from the non solid state - and the people i served it to really seemed to love it - probably because they never tried coconut whipped cream before and did not have anything to compare it to.
it was definitely a good recipe - the cake fell (big time) in the middle (i cooked the full amt of time and a bit more) - and even that did not take away from it tasting great. i think i would try it agin as mini cupcakes with the coconut cream topping.

thanks for your response!
February 23, 2014 | Unregistered Commentercj
full fat. : )
February 23, 2014 | Unregistered Commentercj
I made these brownies for a gathering last night, and they were a huge hit!! Hands down, the best (and easiest) GF brownie recipe I've ever used. THANKS!
February 24, 2014 | Unregistered CommenterJesica
What would you suggest using in place of pumpkin, if anything? I'm not sure if I will be able to find pumpkin at the store.
March 10, 2014 | Unregistered CommenterKelsey
@Kelsey - Sweet potato or butternut squash puree would also work. Applesauce *could* work but it is typically a bit thinner so you may want to use about 1-2 tablespoons less. If you don't mind a hint of banana I think mashed banana may also work okay. Hope this helps!
March 10, 2014 | Registered CommenterAshley
Awesome, thank you so much! :)
March 10, 2014 | Unregistered CommenterKelsey
This recipe is incredible! My family loved it way more than even "regular" chocolate cake! It's more decadent and moist and rich, and even the little ones who can't eat processed food or refined sugar can get in on the deliciousness! I didn't have oat flour (and we're not gluten free), so I used freshly milled wheat instead. Worked out beautifully! I can't imagine myself ever using white flour or refined sugar to make chocolate cake again! Thanks for this new family favorite!
March 20, 2014 | Unregistered CommenterKatie
@Katie - You have no idea how happy this makes me to hear!!!! I really appreciate the feedback and am so glad that the wheat flour worked out so well. It sounds like it gave you the same results by your description. Hooray!!
March 21, 2014 | Registered CommenterAshley
This is amazing!! It will be my go-to chocolate cake from now on. I made a triple batch on the weekend for my daughter's 5th birthday party and baked it in a large round and square tin, forming the two cakes into a loveheart shape. When I pulled them out of the oven, the cakes were so high and dense - I knew immediately they were the best cakes I have ever made. Everyone thought it was delicious! Thank you so much x
March 24, 2014 | Unregistered Commenterkristine

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